The eggplant, also known as aubergine, garden egg, guinea squash, melongene, and brinjal, usually has an egg-like shape and a vibrant purple color.It is rich in fiber, low in calories, it provides a range of nutrients, and it features in the Mediterranean diet.
Although the dark purple version of eggplants is best known, the shape, size, and color can vary from small and oblong to long and thin, and from shades of purple to white and green.
This article will focus on the nutritional benefits of the traditional purple eggplant.
Benefits
- 1) Heart health. The fiber, potassium, vitamin C, vitamin B6, and phytonutrient content in eggplants all support heart health.
- 2) Blood cholesterol – It acts as an antimicrobial, antiviral, and anticarcinogenic agent.
- 3) Cancer – Polyphenols in eggplant have been shown to have anti-cancer effects.
- 4) Cognitive function – An anthocyanin in the eggplant skin, is a powerful antioxidant that protects brain cell membranes from free radical damage.
- 5) Weight management and satiety – Dietary fibers are commonly recognized as important factors in weight management and loss, because they act as “bulking agents” in the digestive system.
- 6) Liver health – Research has suggested that the antioxidants in eggplant may help protect the liver from certain toxins. Nutritional content.