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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!

 

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