Natural Food Energy | Health benefits of Aubergine ( eggplant ) Nutrients. Thanks to its high number of healing compounds, aubergine nutrients helps to ward off many illnesses. The polished purple skin of this plant has very powerful qualities.
Aubergine (eggplant Food)
Well-known as a main ingredient in the Greek dish moussaka, aubergines contain many beneficial substances. Some people need more iron in their diet, but too much iron isn’t a good thing.
It increases the body’s production of free radicals, byproducts of meta bolic processes that damage the cells. Aubergines contain a host of phytonutrients that mop up harmful free radicals.
One of them is chlorogenic acid, a powerful antioxidant that lowers levels of harmful cholesterol and has antibacterial and antiviral properties. Another is nasunin, an anthocyanin found to protect fats in brain cells, which may help to slow down the aging process of this vital organ and which also helps the body excrete excess iron.
This reduces the risk of conditions such as cancer, heart disease, and arthritis.
A member of the nightshade family, aubergines should be avoided by osteoarthritis sufferers, as they may increase inflammation in the joints.
Eggplant Has Many Nutrients!
eggplant Nutrients | Vitamins: B1, B3, B6, C, K, beta-carotene, biotin, folic acid; calcium, COPPER, IODINE, IRON, MAGNESIUM, MANGANESE, PHOSPHORUS, POTASSIUM, SELENIUM, zinc; chlorogenic acid; anthocyanins; fibre,
The Main nutrients in 1 cup ( 82 grams ) of raw eggplant cubes
- Calories: 20.5
- Fat: 0.1 grams
- Sodium: 1.6 mg
- Carbohydrates: 4.8 grams
- Fiber: 2.4 grams
- Sugars: 2.9 grams
- Protein: 0.8 grams
16 Health Benefits Of Aubergine (eggplant)
- BLOOD-SUGAR BALANCING
- GOOD FOR THE BRAIN
- GOOD FOR HAIR, TEETH AND NAILS
- GOOD FOR THE SKINCARE
- GOOD FOR THE EYES
- GOOD FOR THE HEART
- GOOD FOR THE IMMUNE SYSTEM
- GOOD FOR THE MUSCULO-SKELETAL SYSTEM
- GOOD FOR THE DIGESTIVE SYSTEM
Aubergine (eggplant) Recipes
- 2 large aubergines
- 6 garlic cloves, crushed
- 4 tbsp tahini
- 4 tbsp lemon juice
- 1 tbsp olive oil
- 1 bunch parsley
- bread and crudites, to serve
Preheat the oven to 190°C/375°F/gas mark 5. Bake the aubergines on a baking tray for 30 minutes. Slice in half, scoop out the insides and chop. Drain in a colander for at least 10 minutes. In a bowl, mash the garlic, tahini and lemon juice with the aubergine to form a paste. Pour oil over, and sprinkle with parsley. Serve with bread and crudites.
- 2 aubergines
- 3 tbsp olive oil
- 100g/ 3 ½ OZ Cheddar cheese or dairy-free alternative, grated
Preheat the oven to 220° C/425°F/gas mark 7. Cut the aubergine into slices and brush the sides with the oil. Arrange in an oven-proof dish in overlapping slices, cover with foil and cook for 25 minutes. Remove the foil and cook for a further 10 minutes. Remove from the oven, sprinkle with the cheese and place under a grill until melted.
AUBERGINE AND RICOTTA ROLLS
- 1 large aubergine, trimmed
- 3 tbsp olive oil
- juice and grated zest of 1 lemon
- 200g/ 7oz ricotta cheese
- 4 sun-dried tomatoes, chopped
- ground black pepper
Cut the aubergine lengthways into 5mm/%in thick slices. Cover with the oil, and lemon juice and zest. Place on a baking tray and grill each side for 3 minutes. Put some ricotta, tomato and black pepper on each slice. Roll and secure with a cocktail stick. Grill for 2 minutes, and then serve.