Eggplant
Background
Eggplants come in a variety of colors and shapes. Ranging from purple, lavender, green, white and yellow, this plant may be small and circular or grow to be long and tall like a large zucchini. In fact, similar to the zucchini, the eggplant is technically a fruit as its flesh houses seeds and it grows from a flowering plant.
Benefits
Eggplant is a source of the following nutrients:
- Copper- essential trace mineral important in maintaining strong blood vessels, bones and cartilage.
- Manganese- essential nutrient that activates enzymes important in bone formation, while playing a role in the body’s antioxidant defense system.
- Vitamin B1 (thiamin) – Important for energy production and nervous system support.
Nutritional Value of 1 cup (250 mL) of Cooked Eggplant
- 37 calories
- 9 g carbohydrate
- 1 g protein
- 2 g fat
- 3 g fibre
Did You Know
Some studies indicate that these plant chemicals may help reduce blood cholesterol and improve blood flow. A potent antioxidant present in eggplant, chlorogenic acid, has been linked to anti-microbial, anti-cancer, as well as anti-viral action. The skin of the eggplant is not only rich in color, it is rich in health benefits too!
Recipes:
