What does eggplant contain? Use for various diseases

Most will agree that eggplants are surprisingly tasty. Fried, baked, in salads and appetizers, in the form of eggplant caviar... It turns out, in addition to pleasant gastronomic experiences, “little blue” ones give our body health and longevity. The main thing is to cook them correctly. Read about the benefits and harms of eggplants in our review.

Eggplants are a real vitamin “bomb” in the garden. Few products can boast such a balanced and extremely useful chemical composition:

• due to high content vitamin C, the vegetable strengthens the immune system and actively fights viral infections;
• thanks to nazunin, eggplants are eliminated from the body toxic substances and heavy metals;
• the same nazunin is responsible for the health of the nervous system, strengthening connections between neurons;
• a large amount of potassium restores water-salt balance, has a positive effect on the cardiovascular system;
• the vegetable normalizes metabolism and fights cholesterol;
• biologically active ingredients prevent stagnation of bile, prevent cholecystitis;
• the vegetable helps lower blood sugar levels;
• due to the high concentration of vitamin PP - nicotinic acid- eggplant makes it easier to quit smoking;
• Eggplants are great for dietary nutrition due to their low calorie content.

Hot India is considered the birthplace of eggplant. But the vegetable came to Russia relatively recently, in the 18th century. There is a legend that one district chief, having tried an eggplant appetizer for the first time, was so delighted that he even fainted.

Fruits with a rich dark purple skin have never been called popularly – pakistan, demyanki, podlizhana, blue

What's good about whites?

Have you tried white eggplants? It is believed that their taste is more delicate than ordinary ones, dark purple, without bitterness. In addition, white eggplants are not able to accumulate pesticides and harmful substances, so they do not need to be soaked before cooking. But in general, the chemical composition and beneficial properties of both types of vegetables are the same.

The benefits of eggplant caviar

“Overseas caviar - eggplant”, which was glorified in famous film- a favorite snack of many Russians. It is prepared from seasonal vegetables - eggplant, carrots, onions, tomatoes and spices, which are stewed and then crushed in a blender or meat grinder. It turns out to be a delicious vegetable paste that many people like to spread on bread.

This dietary dish normalizes metabolism, helps to better absorb vitamins and microelements, and also cleanses the intestines due to its high fiber content. To make the product more beneficial, use boiled vegetables for cooking, although fried eggplant caviar is certainly tastier.

Eggplant belongs to the group of vegetables that are not eaten raw. Therefore, there are many recipes for its preparation, including in the form of eggplant caviar

Table: Chemical composition of the vegetable and its caviar

Video: Elena Malysheva broadcast about the product

Contraindications and possible harm

There are not many contraindications to eating vegetables. These include:

• urolithiasis - eggplants can aggravate the condition due to their high oxalate content;
• calculous cholecystitis, cholelithiasis - for the same reason;
• osteoporosis, rickets - there is evidence of the ability of eggplants to flush calcium from the body and negatively affect the course of these diseases;
• colitis - a large amount of fiber can irritate the inflamed mucous membrane of the large intestine;
• individual intolerance.

Overripe fruits contain a lot of solanine - a substance with toxic effect on the body. It is easy to get poisoned by such eggplants - a person will be bothered by upset stools, dizziness, and abdominal cramps. Traditional medicine offers treatment similar condition consumption of milk and chicken egg whites. Doctors recommend drinking more clean water.

Vegetable consumption rate

Eggplants can be found on store shelves all year round, but it is best to eat them fresh, in the summer-autumn season. There are no specific standards for vegetable consumption, but doctors recommend consuming no more than 200 g of eggplant or 100–120 g of eggplant caviar per meal. Healthy people can eat useful fruits as often as they want. It is considered optimal to use them 3-4 times a week.

Unfortunately, in our country there are practically no recipes for preparing vegetables that retain maximum vitamins and microelements. Fried eggplants generously seasoned with mayonnaise will not bring any benefit to the body. The best options for preparing dark purple fruits, in which they can also be very tasty, are grilling and steaming. Eggplant caviar, if prepared correctly, will also be beneficial.

Before cooking, be sure to soak the eggplants in salted water for 25-30 minutes. This way you will relieve them not only of bitterness, but also of solanines and other toxic substances.

Can pregnant women eat eggplant?

The vegetable is allowed in moderation during pregnancy. Doctors recommend following the following recommendations:

• in the first trimester, especially if the expectant mother has severe toxicosis, she will still have to give up eggplant, but only for a while.
• II–III trimesters - best time for eating vegetables and various dishes made from them. Bake eggplants with big amount spices on the grill or in the oven, prepare vegetable stews and fresh caviar... But fried “blue” ones will not bring any benefit to the expectant mother, so mother-in-law’s tongue and other popular snacks are prohibited at this time.
• It is not recommended to eat pickled eggplants - they contain vinegar, which negatively affects the digestive system of the expectant mother.
• Please pay Special attention on the quality of the fruit - they should be strong, with a uniformly colored dark skin and a green stalk. It is optimal if the vegetables are grown in your own garden - this eliminates the risk of using pesticides and other harmful substances in the process of their maturation.

Residents of some countries believe that eggplant carries cold, dark energy and can provoke the development of miscarriage or other serious problems with the baby. For example, it is not customary for expectant mothers to eat the vegetable in Japan or Haiti. Be that as it may, these beliefs were not confirmed in official medicine.

Inclusion in the diet during breastfeeding

Eggplant is one of the permitted vegetables during lactation, but nursing mothers need to know a few nuances.

• Until the child is 2-3 months old, include eggplant dishes in the diet with caution - for many babies the product is too heavy and can cause tummy problems.
• Allowed dishes for nursing mothers are steamed, stewed on their own or as part of a stew, fruits baked with a minimum amount of spices; Eggplant caviar is also possible, but in small quantities and only from the moment the baby turns 6 months old.

Eggplant in children's nutrition

It is better to postpone introduction to eggplant caviar until the age of three.

Pediatricians do not recommend introducing vegetables into a child’s diet until he is 2 years old. The first portion should be very small - 1–2 tsp. boiled or baked eggplant as part of a vegetable stew or casserole. If changes from digestive system or there is no allergy, feel free to increase the amount of product your baby consumes to 100–120 g per day, 2–3 times a week.

Use for various diseases

Pancreatitis

During active inflammatory process during exacerbation chronic pancreatitis eggplants are strictly contraindicated: they can “load” the pancreas and aggravate the condition.

Therefore, you can return to eating vegetables at the stage of stable remission, when all symptoms of the disease are absent. First, it is recommended to eat a small amount of boiled eggplant (for example, as part of a vegetable soup). If there is no negative reaction - pain, nausea - you can start eating stewed or baked fruits 2-3 times a week. In case of pancreatitis, avoid eggplants fried in large amounts of oil, as well as marinated in vinegar. During remission, you can afford eggplant caviar, but only prepared yourself from quality products and without the use of garlic, mayonnaise, vinegar, citric acid, or spicy spices.

Diabetes

Eggplant fully meets all the requirements for products approved for diabetes. Add baked or boiled vegetables to your diet at least 2 times a week. Eggplant caviar is also useful; you can eat up to 250 g of it daily, provided that the total calorie content of the diet does not exceed the norm.

Baking is one of the best options cooking eggplant

Cholecystitis

If cholecystitis is acalculous, doctors recommend eating up to 150–200 eggplants per day. The main thing is to use a minimum amount of oil during cooking and try not to combine vegetables with potatoes or fatty meat - such a mixture will be too difficult to digest.

Gastritis

Despite the enormous benefits that eggplant brings to the body, the excess fiber in its composition imposes significant restrictions on its use for gastritis and peptic ulcer stomach. Pectin irritates the inflamed mucosa and aggravates the course of the disease. Therefore, eating vegetables during an exacerbation of gastritis is prohibited.

Gout

Regular consumption of eggplants can reduce concentration uric acid, which accumulates in excess in the body during gout. Eggplants are allowed to be eaten stewed or boiled (no more than 200 g at a time) 3-4 times a week.

Problem skin

Eggplants can help cope with skin rashes, but only as part of a comprehensive and balanced diet. It is recommended to eat steamed or baked vegetables up to 5 times a week along with plenty of vegetables (with the exception of potatoes and carrots). It is also recommended to drink more clean water to get rid of pimples.

How to use a vegetable for weight loss?

Fried eggplants are not suitable for those losing weight

Eggplant is a valuable product that, as part of a balanced diet, will help you get rid of extra pounds. If you want to lose weight with vegetables, follow the recommendations of nutritionists:

• Eggplant, in its chemical composition, is a protein product, so it is best combined with other vegetables (except for potatoes and carrots, which are undesirable for those losing weight due to their high carbohydrate content).
• A bad and too heavy combination is eggplant + cereals and pasta.
• For those who are struggling with overweight, fried vegetables are prohibited - they contain a minimum of nutrients, but are high in calories.
• Use for cooking dietary dishes young, slightly unripe fruits.

Eggplant consumption is allowed on the Dukan diet at all stages, with the exception of “Attack”.

Healthy food recipes

Homemade caviar

Without extinguishing

Ingredients:

• young eggplants - 0.8 kg;
• tomatoes - 0.5 kg;
• bell pepper - 2 pcs.;
• 1 small onion;
• garlic - 1–2 cloves;
• wine vinegar - 1 tsp;
• salt, ground black pepper - to taste.

Nutritional value (per 100 g):

• calorie content - 90 kcal;
• proteins - 0.6 g
• fats –7.0 g;
• carbohydrates –6.0 g.

Cooking method:

1. Cut the eggplants in half and place in cold salted water for 30–40 minutes.
2. Cut the bell pepper into two halves, remove seeds and rinse.
3. Bake vegetables in an oven preheated to 180 degrees: peppers for 15–20 minutes, eggplants for 25–30 minutes.
4. Remove the eggplants from the oven, cool, peel and cut into small cubes.
5. Scald the tomatoes with boiling water, remove the skins and chop them. If desired, you can remove the seeds.
6. Peel and chop the onion.
7. Press the garlic or finely chop it.
8. Combine all the vegetables, mix, salt, pepper and add a little wine vinegar. Truly summer and healthy eggplant caviar is ready.

Video: Caviar without vinegar and sterilization

Without using oil

Ingredients:

• eggplant - 1 medium;
• young zucchini - 1 pc.;
• sweet bell pepper - 3 pcs.;
• carrots - 2 pcs.;
• onions - 1 pc.;
• tomatoes - 2 pcs.;
• salt, pepper, spices to taste.

Nutritional value (per 100 g):

• calorie content - 26.5 kcal;
• proteins - 0.9 g;
• fats - 0.2 g;
• carbohydrates - 5.5 g.

Cooking method:

1. Cut the eggplants, pre-soaked in salted water, into small cubes.
2. Also chop the zucchini, peeled carrots and bell pepper.
3. Scald the tomatoes with boiling water, remove the skin, and chop finely.
4. Place the vegetables in a deep non-stick frying pan, add spices and a little water, stir.
5. Simmer for 20–25 minutes over low heat.

Dish in pots (suitable for diabetics)

Ingredients:

• eggplant - 2 medium-sized;
• lean beef - 300 g;
• peeled walnuts - 50–70 g;
• garlic - 2 cloves;
• lemon juice- 1 tbsp. l.;
• vegetable oil;
• salt, pepper, herbs (cilantro, parsley) - to taste.

Nutritional value (per 100 g):

• calorie content - 79.7 kcal;
• proteins - 6.8 g;
• fats - 0.9 g;
• carbohydrates - 6.1 g.

Cooking method:

1. Chop the eggplants, washed and soaked in water, into cubes, bake in the oven, sprinkle with a small amount vegetable oil.
2. Cut the meat into small pieces.
3. Process nuts and garlic into a homogeneous paste in a blender, add salt, spices and a little water.
4. Place the eggplants and meat in pots, pour in the nut sauce and place in the oven for 40–50 minutes (at 180 degrees).

Cooking method:

1. Cut prepared (washed and soaked) eggplants in half.
2. Using a knife, carefully remove the core to form unique boats.
3. Prepare the minced meat by frying finely chopped onion, ham and the remaining eggplant pulp. Salt and pepper.
4. Stuff the boats and place in the oven for 35–40 minutes.

If you love eggplant, be sure to eat it as often as possible, especially during the season. There are many recipes that preserve all the beneficial properties of the vegetable. For example, the ones you met above. Let eggplant dishes become frequent guests on your family table, because they will bring good health and longevity.

They give up flour, fatty, sweet foods and include more fruits and vegetables in their diet. There is a certain range of vegetables that customers often purchase, and this range includes eggplants. In our article we want to talk about what vitamins are in eggplants, as well as the benefits and harms of eggplants.

If you do get eggplants that are not very fresh, place them in salted water to extract solanine from them.

Please note that eggplants have the peel white There is practically no corned beef, and the taste is delicate and pleasant.

Eggplants and diet

If you think for a moment about how much there is in the world healthy products, with which you can easily lose weight and enrich your body with healthy vitamins and minerals. One of these wonderful foods is eggplant. If this product is properly prepared and introduced into your diet, then a person can lose from 3 to 5 kilograms. And if you go on an eggplant diet, you will likely lose 6 to 8 kilograms per month.

Dietary value of eggplants. Why are eggplants used for weight loss? Eggplant has many beneficial qualities that help remove cholesterol from the body. Eggplants contain a large amount of potassium, which improves heart function and helps remove fluid from the body. It also contains iron and copper, which will replenish your body with vitamins during your diet.

The eggplant diet is very simple, you just need to replace dinner with eggplant dishes. And it is advisable to introduce this vegetable as a main dish at lunch. Eggplants need to be boiled or cooked in a double boiler. This method of preparation will preserve all the vitamins, and the dish will be low in calories.

Eggplant for pregnant women

Eggplants are of great benefit to pregnant women, as they contain iron and copper, which improve the process of hematopoiesis and increase immunity. It is best to stew or bake eggplants, this way they retain all the beneficial substances. It is better not to eat fried eggplants for pregnant women, because they are difficult to digest. Potassium, which is contained in eggplants, improves heart function and restores water balance in a woman's body.

Eggplants for nursing mothers

A nursing mother can safely introduce eggplants into her diet, the main thing is to take into account several nuances. If future mom she did not eat eggplant during pregnancy, then she needs to introduce eggplant into her diet with caution, while observing the child’s reaction. If you notice an allergic reaction, then you should stop using this product. And the second thing you need to pay attention to is the quality of the eggplants themselves.

Adhering to this scheme for introducing new foods, by the age of 3 months the mother can eat any food without harming the baby.

Eggplant recipe with walnuts. Peel the eggplants and cut into small pieces. Grease the mold with vegetable oil and place the eggplants. For the sauce you will need 3 tomatoes, a handful of finely chopped nuts, 1 clove of garlic, grind all this in a blender until smooth. Pour the sauce over the eggplants and bake.

How to cook eggplants correctly

Most housewives love to please their relatives with a deliciously prepared dish, forgetting about its usefulness. And improperly prepared eggplants not only lose all their beneficial qualities, but can also be harmful to health. Cookbooks contain many recipes for fried and pickled eggplant, although preparing this vegetable this way makes it difficult to digest and does not bring any benefits.

To preserve all the beneficial properties of eggplant and at the same time get a delicious-tasting dish, before cooking you need to salt the sliced ​​eggplants and leave for 30 minutes. Then drain the juice and rinse the eggplants. This way, all the bitterness is removed from the eggplants.

The most best dish Eggplant is considered cold caviar. The preparation is very simple, you just need to peel and cut the eggplants into small pieces, add herbs to them: parsley, dill, tomatoes, garlic. During baking, all useful substances are preserved. Eggplants are also recommended to be steamed and added to various dishes, such as pilaf, dumplings, salads, and stews.

Freezing eggplants - preparations for the winter Freezing is considered one of the best ways preserving foods with all their vitamins. For example, when canning, only 60% of nutrients are retained, while when freezing, 70-80%.

To properly freeze eggplants, first wash them and cut them into slices. Then sprinkle the eggplants with salt and leave for 30 minutes, rinse off the released juice with water - this will help get rid of the bitterness. To prevent the eggplants from becoming rubbery, use a colander to place them in boiling water for 3 minutes, then in cold water. Leave the eggplants on the towel for a couple of minutes to dry. Place them on a tray and cover with cling film. It will take about 4 hours for the eggplants to freeze completely.

For freezing, it is best to use airtight containers or freezer bags. Don't forget that eggplants are recommended to be stored frozen for 4 to 6 months.

Defrosting eggplants. In this matter, you also need to know some of the nuances of defrosting eggplants. It is recommended to defrost quickly, for example, using a microwave oven. And it’s best to start cooking them without defrosting.

Based on materials from: toneto.net

Did you know that in botany, eggplant is a berry, and in cooking, it is a vegetable?

Eggplant belongs to the nightshade family, which also includes potatoes and tomatoes. Wild eggplants were native to India, South Asia and the Middle East. The benefits of the plant were also recognized in South America. In Europe, its beneficial properties were not realized for a long time, and in a human-cultivated form it arrived there only in the 15th century, and became widespread only in the 19th.

In Russia, eggplant is open ground grows only in the southern regions of the European part, where 2 varieties with for different periods maturation, as well as in the south of Siberia. Ripe fruits are greenish-yellow in color, but they are eaten somewhat unripe, and the color of unripe fruits is lilac or violet. Hence another name for eggplants – blue ones, common in the southern regions of Russia and Ukraine.

The nutritional value

In the product, per 100 g of edible part there are 0.6 g of proteins, 0.1 g of fats, 5.5 g of carbohydrates (of which 4.2 g of digestible carbohydrates, 1.3 g of dietary fiber), 0.2 g of free organic acids (lemon and apple). Calorie content 24 kcal/%. Glycemic index is 15-20, which makes the product dietary.

Vitamin content, daily value and percentage of daily value

From the above data it follows that if you eat an average eggplant weighing 200 g daily, the body is provided with more than 10% of the daily requirement of vitamins B9 (folic acid), C (ascorbic acid) and B5 (pantothenic acid). Vitamin B9 is involved in cell reproduction and hematopoiesis, C fights free radicals and strengthens the immune system, promotes the healing of damaged tissues, B5 normalizes impaired metabolism.

Mineral content, daily value and percentage of daily value

From the above data it follows that if you eat an average eggplant weighing 200 g daily, the body will be provided with more than 10% of the daily requirement only with manganese and potassium. Manganese activates enzymes, supports the reproductive function of women, potassium neutralizes possible excess sodium in the body.

Beneficial features

For cooking, eggplant is fried, boiled, stewed, baked, marinated, grilled, and even eaten raw (which can sometimes be harmful). The peel is not removed, just wash it thoroughly. The bitterness of eggplants is due to the content of the glycoside solanine, which is especially abundant in overripe fruits, which is why they are eaten slightly unripe. However, white varieties, which are healthier, contain almost no solanine.

Potassium salts have a beneficial effect on the functioning of the heart, which is why eggplants are recommended to be included in the diet of people with cardiovascular diseases and the elderly to maintain health. A good ratio between potassium and sodium salts evens out the water-salt balance; the eggplant diet is useful and recommended for the treatment of gout and other metabolic diseases. The mild diuretic properties of the vegetable help relieve swelling. The presence of fiber in eggplants gives them laxative properties and is useful for constipation. Lack of cholesterol in them regular use in food cleanses blood vessels and prevents atherosclerosis. The vegetable peel contains an antioxidant, which has the property of protecting cell membranes, incl. and nervous. Eggplant dishes are good for fueling the brain.

Applying fruit pulp to wounds speeds up their healing. A mixture of finely crushed leaves and stems with the addition of honey is applied in a gauze bag to the affected areas to treat eczema, acne and urticaria.

A good prevention of dental problems (caries, periodontal disease, stomatitis) is the use of powdered eggplant ash for cleaning teeth.

Eggplants are also useful in home cosmetology. A mask made from fruit pulp gives facial skin elasticity due to its moisturizing and toning, dark spots lighten up, foci of inflammation disappear.

Useful video No. 1:

Contraindications

Eating eggplants can cause both benefit and harm to the body. Their use is not recommended for illnesses gastrointestinal tract, such as ulcers and gastritis. It was mentioned above that overripe fruits should not be consumed due to the risk of solanine poisoning. Most experts do not recommend including the product in the diet of children under 3 years of age - the risk of harm outweighs the possible benefits.

Due to the low amount of carbohydrates, eating eggplants alone can cause hypoglycemia in patients with diabetes.

Correct product selection and storage

The most delicious are summer eggplants. You should choose only fresh fruits; a popular phrase says that an eggplant, like a girl, should be “young.” When you press on such an eggplant with your finger, its shape is restored, but an overripe one will have a dent. The skin of purple fruits should be shiny. There should be no signs of damage or mold on the sepals and petioles.

To get rid of bitterness, you can sprinkle the sliced ​​fruits with salt, and after standing for half an hour, rinse them in a colander. Solanine is highly soluble in water, and prolonged rinsing will only benefit.

Eggplants spoil very quickly and lose their properties; they must be prepared on the day of purchase; in the future, their use may not be beneficial, but harmful. Damage can also be caused by improper storage. Vegetables should be stored in a plastic bag at room temperature. Washed and cut into slices fruits can be stored in the freezer of the refrigerator, where they retain their beneficial properties for a long time, only before the slices must be blanched, immersed in a short time into boiling water and then dry.

Use for weight loss

Proper weight loss will only benefit the body, because... at the same time, most body functions are normalized. Eggplant, like other products, is not suitable as a mono-diet for weight loss. Mono-diets, by definition, cause one nutritional harm. With moderate weight loss (and only this is useful), it is necessary to ensure a calorie deficit of about 400 kcal (for men with developed muscle mass 600 kcal is possible), a larger deficit will lower the level of metabolism and cause harm, and to eliminate the feeling of hunger, some high-calorie foods will have to be replaced with low-calorie ones. Eggplant has a calorie content of 24 kcal and, due to its properties, is ideal for inclusion in the diet for weight loss. Tartronic acid contained in fruits inhibits the processing of food carbohydrates into body fat, however, it is destroyed when heated, as a result of which, for extraction maximum benefit of the product, heat treatment should be limited to the minimum necessary time.

Useful video No. 2:

Useful video No. 3:

Eggplant is another plant that is botanically classified as a berry, although it is cultivated and eaten as a vegetable. In some regions of Russia and Ukraine, eggplant is called blue due to the characteristic color of the peel. It is a popular vegetable crop, grown mostly in southern latitudes from mid-summer to late autumn. Slightly unripe fruits, rich in dietary fiber, minerals and trace elements, are eaten. By vitamin composition the vegetable is not rich, but it has a large number of macro- and microelements, as well as tasty fleshy pulp. The beneficial properties of eggplant lie in its taste and nutritional value.

Eggplants contain a relatively small amount of B vitamins. Among them, pyridoxine predominates - vitamin B6, which is responsible for nervous activity and metabolic processes in nerve cells of the brain. The fruits also contain a small amount of vitamin B9 - folic acid, which is useful for almost all body systems. A small amount of vitamin C - ascorbic acid - provides the body with a reserve to fight viruses and bacteria.

Benefit

Thanks to a large number Natural fiber in eggplant is beneficial for the human body. Eating enough dietary fiber helps normalize digestive function. The hard fiber in the fruit helps remove waste and toxins accumulated in the intestines from the body. With the help of this vegetable crop you can get rid of constipation, increased gas formation and other unpleasant symptoms with impaired intestinal motor function.

Eggplant is eaten in cooked form - baked, fried, stewed. As a result of heat treatment, the fruits lose their hardness and solanine, a substance that gives bitterness to fresh eggplants. The result is a tasty and nutritious dish.

Eggplant is highly valued in vegetarian cuisine due to its excellent taste and elemental composition. The pulp contains sufficient quantity vegetable protein– up to 1.2 g per 100 g, carbohydrates – 4.5 g. Dietary fiber and water account for 2.5 g and 91 g per 100 g of pulp, respectively. Thanks to its fibrous, elastic structure, eggplant in a sense replaces meat. During frying, the fruits absorb vegetable oil well, which increases the calorie content of the finished dish.

A very healthy and nutritious dish is eggplant, cut into thin slices, grilled with the addition of walnuts, salted cheese or cottage cheese. This recipe will provide the necessary dose of protein for people who do not get it from animal products.

The health benefits of eggplant do not end there. Low energy value makes it an indispensable product for dietary nutrition. It is recommended to eat eggplants if you are overweight for men and women. With atherosclerosis - the formation of cholesterol-calcium plaques on the walls blood vessels– inclusion of eggplant in the diet can reduce the amount of cholesterol in the blood and normalize cardiac activity. The medicinal properties of eggplant also lie in the high concentration of potassium, which helps with various diseases of cardio-vascular system.

Harm

There is no information about the dangers of eggplant and its ability to harm health. With the right heat treatment The vegetable is extremely healthy if eaten in season. At the end of autumn, the eggplant season ends, and occasionally you can find already overripe eggplants on store shelves. By this time they are already losing most nutritional and taste value, become hard and hollow inside.

The content of corned beef in overripe fruits increases, which can cause food poisoning. It is a fairly toxic alkaloid that can cause shortness of breath, nausea and vomiting. If necessary, you can get rid of corned beef by cutting up the eggplant and sprinkling with regular table salt. After half an hour, droplets of this substance will appear on the pulp. Before cooking, the eggplants must be washed and dried with a soft paper towel.

Dietary properties

Eggplant is popular in many diet systems for weight loss. Popular Kremlin diet, in which you need to count glycemic index products, allows you to eat eggplants. In this nutritional system, this vegetable, which contains virtually no starchy substances, is used as the main product that provides the body with the necessary fiber. Thanks to minimum quantity fructose and sucrose in fruits, it does not cause an increase in blood glucose in diabetics, and also does not provoke sugar surges in people on a strict diet. Due to the fleshy structure of the fruit, eggplant gives a long-lasting feeling of fullness.

Attention! During a diet for weight loss, it is not recommended to fry eggplants, because... They absorb oil well and become high in calories. It is better to steam or grill vegetables, include eggplants in vegetable stews and sautés, and salads. A good addition to the diet is eggplant caviar, which is considered an excellent snack.

When dieting for weight loss, it is also not recommended to eat eggplants with a lot of spices - garlic, onions, peppers. Spices have a stimulating effect on the stomach and increase appetite. It is better to prepare vegetable stews and salads seasoned with a small amount of vegetable oil and lemon juice.

Calorie content

The calorie content of raw eggplant per 100 g of product is 24 kcal. When cooked without the use of vegetable oil, the energy value of the vegetable is further reduced; during frying, due to the absorption of oil, the calorie content can almost double - up to 48 kcal.

Due to the large amount of vegetable oil and other ingredients, the eggplant game reaches 90 kcal in calories. Popular recipe“Korean-style eggplant” with the addition of salt, sugar, butter and other ingredients makes the dish even more nutritious - up to 109 kcal. In combination with meat as part of various dishes, the calorie content increases to 100-120 kcal.

Contraindications

Eggplant has very few contraindications for consumption due to health reasons. However, it must be consumed with caution in case of certain pathologies of the gastrointestinal tract:

• gastritis and gastric/duodenal ulcers;
• irritable bowel syndrome;
• chronic colitis.

A large amount of plant fibers have a stimulating and irritating effect on the vulnerable mucous membrane of the stomach and intestines during gastritis. IN finished form eggplants in combination with salt, marinades, garlic and other spices provoke increased secretion of hydrochloric acid in gastric juice. This may cause an ulcer or gastritis to worsen. It is better to eat eggplants in the form of caviar, as well as as part of vegetable stews.

Important! Any marinades and pickles containing large amounts of table salt are best limited or completely eliminated from the diet when arterial hypertension. It is known that salt causes fluid retention in the body and increases the load on the heart and blood vessels.

Is it possible for pregnant or breastfeeding women

Pregnant and lactating women are recommended to eat eggplant in any form. Due to the high content of B vitamins and calcium in the fruit, the vegetable has a beneficial effect on the fetus’s body. For women carrying a child, eggplant is beneficial due to its high concentration of phosphorus and iron, which prevent the development of anemia. A small amount of carotene has positive influence on visual health.

Potassium in the chemical composition of fruits helps remove excess fluid from the intercellular space. This is useful for hypertension and preeclampsia, common complications during pregnancy.

Important! Before eating eggplant, it is necessary to remove solanine from the pulp, which is contained in small quantities. In a pregnant woman, even a low concentration of this alkaloid can cause an allergic reaction due to the increased sensitivity of the body.

The nutritional value

100 g of eggplant fruit contains:

Macroelements per 100 g of eggplant:

How to use

There are varieties of eggplant that can be eaten raw, but they are practically not found in the middle latitudes of Russia. That's why heat treatment- the preferred method of preparing this vegetable crop, thanks to which the bitterness and hardness of the fibers are removed from the fruit.

You can eat eggplants fried, boiled, baked, or stewed. Frying is a popular type of processing that brings out the richness of the flavor of this vegetable. Fry the eggplants, cutting them into slices, mugs, and cubes. During cooking, eggplants decrease in volume by almost three times, becoming soft and juicy.

Baking is another common way to cook eggplant. A popular dish is the so-called. boats - stuffed with minced meat, rice, vegetables, cheese, tomatoes. Instead of an oven, you can use a grill. For this method, it is recommended to cut the eggplants into thin longitudinal slices. Once ready, they can be used to wrap any filling – cheese, meat, fish.

Eggplant caviar is a popular dish made from finely chopped eggplant, carrots, onions, garlic, tomatoes and other ingredients. This is a delicious cold appetizer that stimulates the appetite.

Many people add eggplant to various dishes. Fried potatoes with eggplant and mushrooms are very tasty. There are recipes for Ukrainian summer borscht, to which fresh, diced eggplant is added.

Storage

Raw eggplants can only be stored whole, i.e. sliced ​​fruits quickly darken when exposed to air and dry out. Ready-made meals can only be stored in the refrigerator for no more than 5-7 days.

Eggplants can only be stored in canned form. Eggplant caviar, as well as various salads with vegetables, can be sterilized with steam. Freezing is not suitable for eggplants, because... when defrosted they lose taste qualities and dense structure.

How to choose

It is necessary to buy eggplants in season. The most delicious and nutritious fruits are grown from July to August. Closer to autumn, eggplants ripen, the fruits become bitter and hard. To select the right eggplants, you need to look for smooth, shiny fruits without dents or other damage. The inside of the eggplant pulp should be homogeneous. If there are voids around the seeds, this indicates an overripe fruit, which will be hard and bitter in taste.

What goes with it?

Eggplants can be combined with most other vegetables when cooked, as well as with other food products and spices.

The following eggplant-based dishes are famous in various culinary traditions:

• eggplant caviar (Russia, Ukraine, Belarus);
• Baba Ghanush (Egypt, Lebanon);
• ajapsandali (Georgia);
• stuffed eggplants (Europe).

In most oriental dishes, eggplants are combined with nuts, sesame paste, and herbs (parsley, cilantro).

The best combinations with this vegetable are:

• meat (pork, chicken);
• legumes (beans, chickpeas);
• salty cheeses;
• greenery;
• sweet and sour vegetables.

Eggplant does not go well with the following products:

• cabbage;
• pumpkin;
• peas;
• cucumbers

The ideal tandem for eggplant is tomato. These vegetables go well together in the popular French dish ratatouille. Many people simply bake eggplant and tomato slices with slices of mozzarella cheese between them. Eggplant plays well in company with carrots, tomatoes, onions, and zucchini in a vegetable stew.

The best vegetable oil to combine with eggplant is olive oil. Eggplant-based dishes with olive oil. Sesame seeds, lemon juice, and onions are used as additives.

Among the seasonings, the best combination with eggplant is garlic. It reveals the taste of this vegetable and gives cold appetizers a piquant and rich flavor.

Favorite eggplants... Many people look forward to summer to enjoy these wonderful fruits. The abundance of dishes that can be prepared with this wonderful vegetable is simply amazing: fried and stewed, steamed, in the form of snacks and caviar. In any form they retain an unforgettable, amazing taste. Today we will take a closer look at the harm and benefits of eggplants for the body. Based on this, we can conclude how often you can eat them. Eggplant is a completely unique vegetable, which has not only a characteristic purple color and oblong shape, but also many useful microelements, which we will talk about today.

How to choose eggplants

The harm and benefits of eggplants primarily depend on the quality of the fruits themselves. These vegetables are different types, so color and shape are not always reliable indicators. There are round and oblong, white and green types. But most often in our market we find ordinary oblong purple vegetables. Be sure to pay attention to the color. Fresh young eggplant is dark, dry and shiny. Moreover, the younger the vegetable, the darker it is. Therefore, you should not buy light, gray, or brown eggplants - they will most likely be overripe. Don’t forget to feel the fruit carefully: due to the dark surface, you can easily miss rotten places.

As already mentioned, the harm and benefits of eggplant depend on how fresh the vegetables are. They have not proven themselves to be the best in lying down. in the best possible way, so buy as much as you plan to eat right away. Then it’s better to buy fresh ones.

What does eggplant contain?

Let's see what your body gets when you eat eggplant. It's amazingly tasty and healthy vegetable of the nightshade family, so in the summer you need to cook it as often as possible, unless there are contraindications. The harm and benefits of eggplants also depend on how they are prepared, but we will talk about this a little later. Ripe vegetables contain fiber and organic acids, pectin. In addition, they are rich in various vitamins. These are primarily vitamins A, P, C, and the entire group B. But the set is not limited to this. Eggplant contains a variety of tannins, natural sugars, proteins and fats. Eggplants contain calcium and magnesium, potassium and phosphorus, sodium and iron, manganese and copper, as well as zinc, aluminum and cobalt.

Such an amazing variety of microelements and vitamins determines the popularity that eggplants have. Health benefits and harm are determined quite easily: if you have no serious contraindications, then this vegetable must be eaten regularly. This will not only provide the body with the necessary nutrients, but also normalize metabolism.

Benefits of blue vegetables

We have already looked at what eggplants are rich in. Benefits and harms to the body are explained by the presence of biologically active substances, and only in exceptional cases can they cause harm. Normally, they benefit all organs and systems of the body. It is eggplants that gently regulate blood cholesterol levels. Thanks to this property, they prevent the development of atherosclerosis, which means they have a beneficial effect on the activity of the cardiovascular system. The health of blood vessels is the length of our life, so we can’t help but use the chance to prolong their youth.

Eggplant is extremely useful for kidney diseases and urinary tract. This is due to the fact that vegetables are soft diuretic effect. In addition, eggplant has a slight laxative effect, that is, it helps cleanse the intestines and bile ducts. Eating this product has a beneficial effect on the functioning of the liver, so if everything is not in order with this important organ, then you should eat eggplant daily. At the same time, eating a lot of vegetables is not at all necessary - just 1 tablespoon of stewed product per day is enough.

Red bone marrow, immunity and eggplant

Surprisingly, the properties of eggplants are truly limitless. The benefits and harms of this product depend, first of all, on the method of preparation, but correct use purple vegetables are extremely beneficial for bone marrow and spleen. They quickly normalize hematopoietic processes and blood composition. Daily use Eggplant helps increase hemoglobin and the formation of red blood cells. If you have anemia, then eggplant is just what the doctor ordered.

Eggplant for weight loss

Indeed, if you are planning a long-term diet, be sure to include these wonderful vegetables in it. They are low-calorie and very nutritious, which means you'll quickly feel full and won't have to reach for more. The only exception is fried eggplant. The benefits and harms of this dish are obvious: the vegetable itself is a storehouse of useful substances and microelements, but, soaked in oil, it turns into the complete opposite. If you cannot refuse this method of preparing blue vegetables, then cut them into pieces and add salt before frying. After about 30 minutes you can start frying. There is another way: before cooking, put the pieces in cold water for 10 minutes - this way they will also absorb less oil. Remember to use a disposable paper towel that will absorb excess fat. But still, this cooking method cannot be called the healthiest, so let's talk about how else you can cook this vegetable.

How to cook them correctly

The healthiest way to eat eggplant is baked or stewed. Baked in the oven with tomato sauce and spices, it will successfully replace fried in a frying pan. Even everyone’s favorite eggplant caviar can be prepared without oil by simply simmering the vegetables over low heat. It will turn out no less tasty and very healthy. An excellent and bright appetizer is made from grilled eggplants. Eggplant can be salted and dried, pickled. There is even eggplant jam with a slight sourness and bitterness.

Indications for eating eggplants

Almost everyone can eat eggplant. It is recommended for healthy and sick people, pregnant women and the elderly. But it should not be given to children under 3 years of age. Eggplant contains solanine, and although it is pre-soaked, a small amount may remain. In addition, eggplant contains a lot of hard-to-digest fiber and very few calories. And children need calories and energy. Therefore, this vegetable is more suitable for weight loss or as side dishes and snacks than as a full meal. Otherwise, it is the characteristics of your body that determine the benefits and harms of eggplant. The benefits and harms of food are generally ambiguous - it all depends on the quantity and method of cooking.

Traditional medicine recipes

Like many other gifts of nature, this vegetable is used not only for food. Eggplant peel is used to treat certain ailments. The benefits and harms of this product are questionable among adherents official medicine, however traditional healers They claim that with its help you can get rid of hypertension. To do this, grind the peel in a coffee grinder and take a teaspoon before bed. Want to quit smoking? And here eggplant will help. The nicotinic acid contained in the fruits will help overcome discomfort, without harm to health.

Contraindications

People with various diseases of the gastrointestinal tract should use eggplant with caution. Fiber, which eggplants are rich in, can cause exacerbation of gastritis, intestinal upset, and exacerbation of peptic ulcers. If you have liver and gallbladder diseases, you should also consult a doctor or eat the vegetable little by little, listening to your feelings. It must be remembered that any contraindication is relative, and even if by medical standards you are absolutely healthy, but after consuming this product you feel discomfort, you should consult a doctor or completely stop eating eggplants.

Let's sum it up

Eggplant is an extremely healthy vegetable. Learn how to cook it properly. First of all, stop frying it in oil - and you will get a product with amazing properties. It not only supplies your body useful microelements, but at the same time it treats and puts in order metabolism, work internal organs. In addition, this vegetable is quite cheap, especially in season. It’s quite possible to see it on your desk every day.

Humanity has been cultivating vegetables for centuries. They enrich the diet with vitamins and make the daily menu varied. The abundance of vegetables allows you to choose to eat those that suit your taste. Eggplants are deservedly popular among housewives. You can use them to prepare a delicious dinner and appetizing snacks that are probably familiar to everyone. In addition, they perfectly diversify the winter diet, since they are good when salted and pickled, combined with other vegetables and used as country preparations. We will talk about the benefits and harms of eggplants for human health in this article.

More about eggplants

These vegetables come from South-East Asia . In the tropics of India they are found wild. Indians South America Eggplants were used as food long before Europeans discovered the continent.

In Europe they began to be eaten only in the Middle Ages. Before this, the plant was credited with strange properties, such as causing madness, and was not eaten.

In the history of Russia, the first mentions of this vegetable date back to the 18th century. At the beginning of the twentieth century. they were successfully grown in the southern regions of the country.

Today, thanks to the work of breeders and climate change, these vegetables grow well in the middle zone and more northern regions.

Large oblong fruits, depending on the variety, can reach a length of 70 cm. In addition to the usual purple color, plants have been bred with different shades of fruit: white, burgundy, almost black.

Eggplant is rich in vitamins and minerals, a berry belonging to the nightshade family. Due to its low calorie content (24 kcal per 100 g), it is often used in various diets for those who want to lose weight.

Eggplant is a berry rich in vitamins and minerals that belongs to the nightshade family.

Composition and beneficial properties for the human body

The little blue ones, as they affectionately call him in the southern regions of Russia, are very rich:

• various minerals (iron, calcium, potassium, iodine, molybdenum, manganese, magnesium and others);
• organic acids, they contain a high content of nicotinic acid, which helps conduct nerve impulses, folic and ascorbic acids;
• vitamins of group B, A, P;
• sugars and tannins;
• pectin and fiber.

High potassium and zinc content causes a diuretic effect and popularity in the diet of people suffering from cardiovascular diseases. Relieves swelling, strengthens heart muscles, removes cholesterol.

Help to overcome nicotine addiction. Due to the high content of nicotinic acid, eggplant dishes reduce the desire to smoke and help break the habit.

Low calorie helps to actively use the vegetable during weight correction. Folic acid is responsible for normalizing hematopoietic processes.

The antioxidants included in the composition protect against the development oncological diseases. Due to the fiber contained in the fruit, the functioning of the gastrointestinal tract, liver and gall bladder improves.

The “Live Healthy!” program will tell you about the benefits of eggplants:

Possible health hazards and contraindications

For all its usefulness Don't use "blue":

• with exacerbation of gastritis or ulcers;
• in case of problems with the pancreas;
• for arthrosis or gout attack;
• presence of allergic reactions;
• serious kidney diseases.

There are few contraindications. As part of vegetable stews, steamed eggplant will benefit almost everyone.

Benefits of vegetables

For women

Useful for pregnant women Due to the high content of folic acid, consumption helps to cope with swelling that often accompanies pregnancy.

Normalizes the functioning of the gastrointestinal tract during lactation. Helps diversify your diet and allows you to quickly lose weight.

The vegetable is indispensable for women during menopause, useful for pregnant and lactating women

For men

Since it is men who are most susceptible cardiovascular diseases, they need to consume eggplants, which enrich the body with essential zinc and potassium.

In addition, during high physical activity, “little blue” ones exhibit a general strengthening effect.

Due to their high content of nicotinic acid, these vegetables are one of the main products during the smoking cessation period.

Low calorie meals allows you to control weight, this is true for both men and women.

For children

Until one and a half years, it is better not to include eggplants in children's menu. For iron deficiency and low hemoglobin purple berries will help make up for the deficiency.

They will relieve the baby from constipation and normalize the functioning of the gastrointestinal tract. The unique taste of dishes with this vegetable will surely please your baby.

Important: Eggplants are not eaten raw. Cooking in large quantities of oil will bring nothing but harm to the body.

Until one and a half years old, it is better not to include eggplants in the children's menu, do not eat them raw

How to select and store

Choose slightly under-ripe, smooth and shiny specimens. Wrinkled, overripe berries are of no value.

Fruits with thin skin are tastier. The darker the fruit, the better the taste. Stores well frozen or dried.

Tip: To remove bitterness, soak them in water for 2-4 hours or chop and blanch (dip in boiling water) for 1-2 minutes.

Blot the chopped blanched vegetables with a napkin, put them in a container and place them in the refrigerator. This way they are stored for up to six months. There is no need to defrost before cooking.

Choose slightly unripe, smooth and shiny fruits with thin skin

Dry outdoors, ensuring air circulation and protecting from direct sun rays. You can cut fresh eggplants and dry them in the oven or fruit dehydrator.

When used in dietary nutrition, it is more useful to cut off the peel from a vegetable.

They are used to prepare vegetable stews. Simmer over low heat, adding carrots, bell peppers, onions, herbs and potatoes. To prepare the dish, use 1-2 tablespoons of vegetable oil.

Remember: when frying, the “blue” ones absorb a lot of oil. It is better to bake or stew. They can be pickled, salted, prepared as popular caviar, stewed or fried.

They go great with meat or vegetables.. Eggplant stuffed with meat or vegetables is a tasty and nutritious dish.

Eggplants with nuts and eggplants with garlic and herbs, video recipe:

Eggplants have long been on our table. Benefits and a bright, unique taste, made them in demand on holidays and weekdays. They found admirers in different countries.

Cheap and tasty When properly prepared, these vegetables can bring significant benefits to the body.

IN Lately healthy image life began to play an important role in our lives. More and more people are trying to eat right and devote more time to exercise. They give up flour, fatty, sweet foods and include more fruits and vegetables in their diet. There is a certain range of vegetables that customers often purchase, and this range includes eggplants. In our article we want to talk about what vitamins are in eggplants, as well as the benefits and harms of eggplants.

What vitamins are contained in eggplants?

The beneficial properties of eggplant are determined by its composition. It contains fiber, soluble sugars, pectin, proteins, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5, PP.

Eggplants are an indispensable product for those who want to lose weight. 100 g of eggplant contains 28 kcal. Eggplants contain a large amount of fiber, which helps detoxify the body. excess liquid along with waste. If you decide to lose weight with the help of eggplants, you must take into account one more fact: during frying, eggplants absorb a lot of oil. To avoid this, soak the sliced ​​eggplants in water before cooking. cold water for 10 minutes. But baked and stewed eggplants are the healthiest.

Eggplants - benefits and harms

Eggplants are valued because they contain all the necessary to the human body microelements. And this value does not decrease if they are used for cooking or simply canning. Pectin, which is contained in eggplants, helps stimulate digestion and prevents bile from stagnating. Thanks to pectin, excess cholesterol is eliminated.

Many find it difficult to answer the question of whether eggplants are harmful. The wrong answer would be to say yes, but a negative answer would not explain the whole situation either. The main thing to remember is that overripe fruits should not be consumed, as they contain the alkaloid solanine. This is a toxic substance that causes diarrhea, nausea, vomiting, intestinal colic, cramps and shortness of breath.

For solanine poisoning, milk is the best antidote. egg white, slimy soups. This substance can be destroyed if the vegetable is subjected to proper heat treatment. And remember that overuse any vitamin can harm your body.

What are the benefits of eggplants?

Despite the fact that eggplant cannot boast of a large amount of vitamins in it, it is low in calories and is a good helper in the fight against obesity. It contains pectin and many other valuable microelements that remove toxins from the body and prevent cholesterol from being absorbed.

They are indispensable in dietary nutrition. Potassium, which is contained in eggplants, improves heart function and removes fluid from the body. It is used in the treatment of atherosclerosis, anemia and gout.

Elderly people should include this vegetable in their diet. It helps fight atherosclerosis, osteochondrosis and osteoporosis, and also strengthens bones.

Eggplant calories and nutritional value

If you are wondering how many calories are in eggplants, then 100 grams of raw vegetable contains only 24 calories. More details about nutritional value and the composition of eggplants, see the table below.

Eggplant juice

IN folk medicine Eggplant juice is highly valued. It contains B vitamins, vitamin C, PP, and minerals: potassium, calcium, magnesium, sodium, iron, phosphorus. It is recommended for use by people suffering from atherosclerosis and cardiovascular diseases.

To make eggplant juice, you need to peel fresh young eggplants and use a juicer to squeeze out the juice.

It helps well with intestinal and stomach diseases. Eggplant infusion is also used as choleretic agent, to do this you need to peel one medium eggplant and cut it into small squares and pour a glass of boiling water. Then place the steamed eggplant on a water bar for 30 minutes and then strain. Take this infusion three times a day half an hour before meals.

Contraindications

It is not recommended to consume overripe fruits, as they contain large amounts of solanine. As you know, solanine can cause poisoning. In case of poisoning, shortness of breath, colic, nausea and vomiting appear. To cleanse the body of solanine, you need to constantly drink clean water.

If you do get eggplants that are not very fresh, place them in salted water to extract solanine from them.

Please note that eggplants with white skin contain practically no corned beef, and the taste is delicate and pleasant.

Eggplant diet

If you think for a moment about how many healthy products there are in the world with which you can easily lose weight and enrich your body with useful vitamins and minerals. One of these wonderful foods is eggplant. If this product is properly prepared and introduced into your diet, then a person can lose from 3 to 5 kilograms. And if you go on an eggplant diet, you will likely lose 6 to 8 kilograms per month.

Dietary value of eggplants. Why are eggplants used for weight loss? Eggplant has many beneficial qualities that help remove cholesterol from the body. Eggplants contain a large amount of potassium, which improves heart function and helps remove fluid from the body. It also contains iron and copper, which will replenish your body with vitamins during your diet.

The eggplant diet is very simple, you just need to replace dinner with eggplant dishes. And it is advisable to introduce this vegetable as a main dish at lunch. Eggplants need to be boiled or cooked in a double boiler. This method of preparation will preserve all the vitamins, and the dish will be low in calories.

Eggplant for pregnant women

Eggplants are of great benefit to pregnant women, as they contain iron and copper, which improve the process of hematopoiesis and increase immunity. It is best to stew or bake eggplants, this way they retain all the beneficial substances. It is better not to eat fried eggplants for pregnant women, because they are difficult to digest. Potassium, which is contained in eggplants, improves heart function and restores water balance in a woman’s body.

Eggplants for nursing mothers

A nursing mother can safely introduce eggplants into her diet, the main thing is to take into account several nuances. If the expectant mother did not eat eggplants during pregnancy, then she needs to introduce eggplant into her diet with caution, while observing the child’s reaction. If you notice an allergic reaction, then you should stop using this product. And the second thing you need to pay attention to is the quality of the eggplants themselves.

Adhering to this scheme for introducing new foods, by the age of 3 months the mother can eat any food without harming the baby.

Recipe for eggplants with walnuts. Peel the eggplants and cut into small pieces. Grease the mold with vegetable oil and place the eggplants. For the sauce you will need 3 tomatoes, a handful of finely chopped nuts, 1 clove of garlic, grind all this in a blender until smooth. Pour the sauce over the eggplants and bake.

How to cook eggplants correctly

Most housewives love to please their relatives with a deliciously prepared dish, forgetting about its usefulness. And improperly prepared eggplants not only lose all their beneficial qualities, but can also be harmful to health. Cookbooks contain many recipes for fried and pickled eggplant, although preparing this vegetable this way makes it difficult to digest and does not bring any benefits.

To preserve all the beneficial properties of eggplant and at the same time get a delicious-tasting dish, before cooking you need to salt the sliced ​​eggplants and leave for 30 minutes. Then drain the juice and rinse the eggplants. This way, all the bitterness is removed from the eggplants.

Cold caviar is considered the best eggplant dish. The preparation is very simple, you just need to peel and cut the eggplants into small pieces, add herbs to them: parsley, dill, tomatoes, garlic. During baking, all useful substances are preserved. Eggplants are also recommended to be steamed and added to various dishes, such as pilaf, dumplings, salads, and stews.

Freezing eggplants - preparations for the winter

Freezing is considered one of the best ways to preserve food with all its vitamins. For example, when canning, only 60% of nutrients are retained, while when freezing, 70-80%.

To properly freeze eggplants, first wash them and cut them into slices. Then sprinkle the eggplants with salt and leave for 30 minutes, rinse off the released juice with water - this will help get rid of the bitterness. To prevent the eggplants from becoming rubbery, use a colander to place them in boiling water for 3 minutes, then in cold water. Leave the eggplants on the towel for a couple of minutes to dry. Place them on a tray and cover with cling film. It will take about 4 hours for the eggplants to freeze completely.

For freezing, it is best to use airtight containers or freezer bags. Don't forget that eggplants are recommended to be stored frozen for 4 to 6 months.

Defrosting eggplants. In this matter, you also need to know some of the nuances of defrosting eggplants. It is recommended to defrost quickly, for example, using a microwave oven. And it’s best to start cooking them without defrosting.

About the beneficial properties of eggplant Video

Video about the benefits and harms of eggplants, to whom they are contraindicated and what myths exist about eggplants.

Usually we don’t think much when using eggplants when preparing dishes, whether they will bring harm or benefit to our body. Many people like the “little blue ones” fried as a cold appetizer or a hot dish; others prefer to bake eggplants in the oven, stew them, or cook eggplant caviar. Those who are watching their weight try to eat eggplants only when they are boiled, because these vegetables absorb a lot of oil when fried, which significantly reduces the usefulness of eggplants.

Vitamin composition of eggplants

So, are eggplants healthy, and what are they? healing properties? Can these harmless-looking purple vegetables cause harm to our body? Let's take a closer look at what eggplants are - their properties and composition, as well as possible contraindications for use.

The beneficial properties of eggplant will come in handy during dietary nutrition.

Like other vegetables from the garden, eggplants are not deprived of vitamins. They contain B vitamins, which have a beneficial effect on the nervous system and relieve insomnia. The amount of vitamin C in one eggplant is enough to prevent flu and colds. In addition, “little blue” contains vitamin PP, which makes it easier for smokers to quit cigarettes, as well as numerous micro- and macroelements: potassium, phosphorus, iron, calcium, magnesium, copper, manganese.

Video about the beneficial properties of eggplant

Thanks to folic acid Eggplants are recommended to be included in the diet of pregnant women. In addition, these not very popular vegetables contain a lot of iron, which is necessary during pregnancy and anemia. And due to manganese and zinc, adding eggplants to food can improve your condition after a stroke.

Separately, it is worth noting the substance that is found in the eggplant skin - nazunin. This item plant origin provides protection nerve cells and has powerful antioxidant properties, so eggplant can be used as an excellent prophylactic against cancer and for additional nutrition of the brain.

The beneficial properties of eggplant will come in handy when dietary nutrition, because one hundred grams of this vegetable contains only 23 kilocalories! Of course, fried eggplants are not taken into account, but boiled or baked, you can safely eat them without fear for your figure. Moreover, eggplants help the digestion process thanks to fiber, and also effectively break down fat, helping to lower cholesterol levels in the body. In return, the body receives healthy unsaturated fatty acids.

Eggplants help the digestion process thanks to their fiber and also effectively break down fat.

It is better to buy young fruits of rich lilac or dark purple color. Brown and gray-green color indicates that the vegetable is already overripe - there will be no benefit from it. Also make sure that there are no scratches or dents on the skin of the vegetable.

Vegetables against diseases - what are the benefits of eggplants

If you previously had a cool attitude towards the “little blue ones”, we recommend that you reconsider your attitude and include eggplant in your diet - medicinal properties it will help you significantly improve your health and quickly cope with existing diseases.

Here is a list of health problems for which eggplants will be especially beneficial:

• anemia,
• atherosclerosis,
• diabetes,
• gout,
• cardiac ischemia,
• liver and kidney diseases,
• problems with blood vessels,
• gastrointestinal diseases,
• constipation,
• metabolic disease,
• insomnia,
• constant stress.

The benefits of eggplants for the blood are great: they lower sugar levels and bad cholesterol in blood

Even one tablespoon of stewed eggplant per day will benefit your kidneys and liver, improve digestion and have a mild diuretic effect.

The benefits of eggplants for the blood are great: they lower the level of sugar and bad cholesterol in the blood, increase hemoglobin, promote the production of red blood cells, thereby improving the composition of the blood, in addition, they keep blood pressure at the desired level.

In the East, where eggplants themselves come from, they are considered a vegetable of longevity. Besides healing effects on the body, this vegetable is valued by Eastern women for its ability to have a rejuvenating effect, improve skin color, smooth out wrinkles and give skin elasticity.

Overripe eggplants are dangerous to eat.

Who are eggplants contraindicated for?

Despite all the listed medicinal properties, eggplants are not so harmless - the benefits and harms depend on the method of their preparation, as well as on the degree of ripeness of the vegetable. Thus, fried eggplants will not bring any benefit to the body, since the fiber in them is destroyed, and the pulp is saturated with toxins released from vegetable oil during frying. In addition, the calorie content of fried eggplants, completely soaked in oil, increases significantly compared to boiled or oven-baked eggplants. Such fatty foods will be especially harmful for people who have gastrointestinal pathologies.

Overripe eggplants are dangerous to eat because they accumulate solanine, a toxic substance that can lead to poisoning (colic, diarrhea, vomiting, convulsions and confusion may occur). Overripe vegetables can be identified not only by the brown color of the peel, but also by a large number of seeds and a stale-looking stalk. Therefore, you should choose only young, firm, almost black eggplants for consumption. To avoid poisoning, it is recommended that before using any eggplants, cut them into slices and leave them in water with added salt for half an hour - this will also eliminate the bitterness inherent in some varieties.

White eggplants contain practically no solanine and are in no way inferior in taste to their purple “brothers”.

Eggplants have contraindications for consumption in cases of gastritis, indigestion and stomach ulcers. And for those who suffer from diabetes mellitus, you should not get too carried away with eggplants due to the fact that they contain very few carbohydrates - such a diet can lead to hypoglycemia.