Eggplant is a perennial herbaceous plant,Violet fruit, native to the Indian tropical regions. There it can be seen in the wild. Cultivation of aubergines, also called "blue" or badrijan, was mastered in Europe in the 13th and 15th centuries. It was then that the fruits of this plant began to be used as food products.
Eggplants, the properties of which are determined by the richcontent of useful elements for humans, have in their composition fats and sugars, carbohydrates and proteins. They contain calcium and potassium, phosphorus and sodium, chlorine and sulfur, magnesium and iodine, iron and bromine, zinc and aluminum, molybdenum and copper. In addition, the eggplant contains a complex of all microelements, vitamins PP, B, C, as well as those belonging to group B. The fruits of the plant are low-calorie. A hundred grams of the product contains 24 kcal.
Useful properties of eggplant highly appreciated by nutritionists. They recommend including this product in the menu of any person to maintain his health. The fact is that the aubergines contain a large number of substances that are ballast. These include fiber and pectin, as well as many others. These components are practically not digested in the digestive tract and are not absorbed into the body, but they cope with excess cholesterol more effective than many medications.
Useful properties of eggplants allowuse them to prevent the development of ischemic disease and atherosclerosis. The use of "blue" in food prevents the development of cholelithic disease. Copper, contained in purple fruits, improves blood formation, which is used to treat anemia. Recommend the intake of eggplant and future mothers. In addition, purple fruits are an excellent bactericide. The juice from them finds its application in the healing of wounds.
Useful properties of eggplant are important for patientsdiabetes, people with weakened cardiac functions. Dishes from "blue" should be present in the diet of patients suffering from gout, as they can improve the excretion of uric acid salts from the body.
Useful properties of eggplant are also evident inconnection with the presence in their composition of a huge amount of organic acids. These components of the food product provide invaluable help in the work of the intestine. Fiber of violet fruits normalizes the balance of acids and alkalis in the human body.
Eggplants whose useful properties make theman indispensable dish in the diet of each person, have a bitter taste. It is manifested in connection with the presence in the skin of the fetus of a special substance - solanine. In large quantities, this element is a poison. However, you should not worry about it. Solanine in eggplant is small, besides, before preparing fruit from it, you can easily get rid of it. The raw vegetable is cut into cubes, straws or slices, and then sprinkled with salt. After a few minutes, the juice should be drained, and the pieces washed with cold water. It is worth remembering that the most delicious and healthy fruits are those with blue-black skin, characterized by an oblong shape and a small amount of seeds.</ p>
