What are eggplants useful for the human body

Each person at least once ate eggplants, and more than half found pleasant taste features in this vegetable. But not only the benefits of the vegetable are in taste, but also in the composition, since a large concentration of nutrients, various micro and macro elements is a source of health and proper functioning of internal organs and the body as a whole.

There are a lot of ways to cook eggplants, and in any case, they can preserve all the taste and useful properties. This can be cooking on coals, rolling for the winter, cooking stews, eggplant salads and so on. A wide choice is an opportunity for each person to choose for themselves something tasty, healthy and rich in nutrition.

Eggplant is a perennial vegetable plant that belongs to the genus nightshade, therefore, the yield develops every year, and the taste properties of the product improve. For the first time, they were able to discover this type of vegetable products in India, after which selectors from Asian countries began to actively use the acquired experience to develop the industry. And on the territory of Russia, this culture appeared only in the 17th century thanks to the Asian people, who were able to appreciate the products and wanted to develop its popularity around the world. Eggplants began to be popularized, but questions about the benefits and harms became especially relevant on the part of consumers. They need a detailed review.

Nutrition and vitamins in eggplant

The useful properties of eggplants have been known for a long time, and after the experiments their list has expanded to an incredible amount. But not everyone is familiar with the composition of the vegetable, so we suggest you study the following information:

1. Ascorbic acid or the usual vitamin C is a substance that strengthens the immune system and improves metabolism in the body. A beneficial effect on the composition of the blood allows you to remove toxins and maintain excellent health.
2. Vitamin B is a substance that provides great support to the body and acts as a “building material”, since all the basic processes are based on the amount of vitamins of this group. Vitamin B helps improve brain cell function, normalizes the nervous system and memory.
3. Vitamin B2 - protects vision, preventing its deterioration, adjusts the hemoglobin rate, which prevents the development of anemia and chronic fatigue syndrome.
4. Vitamin PP - reduces blood cholesterol, which prevents blood clots, stimulates the process of cell regeneration, so wounds heal faster and skin damage is eliminated.
5. Carotene is an enzyme that can be attributed to natural antioxidants, so the body protects itself from radicals, and the condition of the skin and hair improves.

Saturation with nutrients makes eggplant a healthy and nutritious product, which is important for creating a balanced diet. And different methods of processing and culinary use of the product - the ability to use it to extract only benefits.

What is this vegetable good for?

Eggplant can rightfully be considered a universal vegetable, thanks to which even the simplest menu will be filled with taste, nutrition and benefits. But what kind of benefits are provided for the health and general condition of the body? It is worth highlighting the following properties:

1. Due to the high concentration of potassium in the composition of eggplant, when it is eaten, metabolic processes are established, the cardiovascular system is strengthened and the circulatory system improves.
2. For people with diseases of the gastrointestinal tract, eggplant can be considered ideal antioxidants, since thanks to it all toxins and toxins are eliminated.
3. The elimination of signs of atherosclerosis and the active prevention of the disease is ensured by using eggplant in the diet. A similar benefit is created by lowering blood cholesterol, because it is he who is considered a dangerous substance for the human body.
4. Low calorie content of the product allows its use in nutrition for overweight people. 100 grams of the product contains only 24 kcal, so the benefits if proper nutrition is guaranteed. In combination with the quick saturation of the body, it helps to satisfy hunger for a long time.
5. Eggplant due to the concentration of vitamins, micro and macro elements prevents the development of cancer.
6. The product is suitable for people who want to get rid of tobacco cravings, as the saturation with vitamin PP and carotene is an opportunity to cope with the habit.

Precautions and contraindications

The composition, benefits and harms of eggplant have been carefully studied, and therefore we can safely say that there are no adverse properties when used in the diet. But nevertheless, certain contraindications can be identified that require careful attention to themselves in terms of familiarization:

1. If eggplants hung on a bush for a long time and already began to become covered with yellow spots, then this indicates an increased concentration of solanine, which is dangerous for human health.
2. You can not eat raw fruits, since the vegetable is toxic and dangerous for the digestive tract.
3. If, as a result of eating eggplants, a person develops a disturbance in the digestive system, it is recommended that you follow a diet for several days, including cereals, egg whites and dairy products. Such a diet stabilizes the gastrointestinal tract.

The use of eggplant in the diet of a pregnant

Dietitians and reproductologists share the same opinion in terms of eating eggplant. For the future mother, the product is especially useful due to the content of a large amount of iron and copper, therefore the immune system is strengthened, the cardiovascular system and the blood formation process are improved.

During pregnancy, it is best to use baked and stewed eggplants, since this method of preparation preserves the maximum amount of vitamins, and this favorably affects the development of the child. Improving the work of the heart of the future mother allows her baby to develop correctly and harmoniously.

Eggplant removes excess moisture from the body, so a pregnant woman does not experience edema. During pregnancy, especially in the later stages, the likelihood of puffiness due to weight gain increases, so the use of moisture-removing products in the diet is the main task in terms of normalizing the water balance. Note that edema negatively affects the child, as the circulatory system between the mother and the child is disturbed, because of which the baby may not receive enough vitamins and minerals.

Eggplant during breastfeeding

As for the inclusion of eggplant in the diet during breastfeeding, there are several points. If during pregnancy a woman consumed eggplant, then they can be included in the diet when breastfeeding. But remember that it is important to monitor the condition of the child in order to exclude the appearance of an allergic reaction. In case there is a change in the well-being of the child, it is urgently necessary to exclude eggplant from the nutrition of a nursing mother.And if the baby’s reaction is positive, he doesn’t have a stool disorder, a rash on the skin, he sleeps calmly and plays actively, it means that a woman can use eggplant during breastfeeding in drawing up her menu.

The subtleties of proper cooking

There are few subtleties of eggplant preparation, but if they are not followed, the product will have a negative impact on the state of health and lose its main beneficial properties.

1. It is not recommended to cook the vegetable in large quantities of oil, as the eggplant absorbs it, after which the usefulness of the product is disrupted. This is fraught with the appearance of disorders in the digestive system and can trigger the development of diarrhea.
2. It is best to eat vegetables of medium ripeness, as they ideally combine useful properties and substances. But it is important to salt the product before use and leave it in a cool place for half an hour so that moisture and harmful solanine are released. A large concentration of harmful solanine is a danger to the human body. And also salting allows you to remove bitterness, which can spoil the taste of the finished dish.

If you wish, you can freeze eggplant, as they can retain their taste and nutrients during such storage. Initially, cut the vegetables into not too thin circles, pickle them to remove bitterness. Be sure to boil the vegetable in hot water for several minutes, and then dip in cold water. And only then can you wet the surface of the vegetable with paper towels to maintain integrity and eliminate wateriness during subsequent defrosting.

Eggplant is a tasty and healthy product that must be in the diet to obtain important micro and macro elements, to maintain health and optimal well-being. A variety of recipes will allow you to choose for yourself the most interesting and useful.

Video: the beneficial properties of eggplant