I always liked eggplant, even after I discovered that the Indian word for eggplant is "Baingen," which literally means "without merit." For a long time, even the best scientists in the world thought that the eggplant had no health benefits at all, but in recent years it has been discovered that this is due to the way it is prepared.
When you fry the eggplant and discard its peel, many of its nutrients lose their value or are altogether destroyed. Just by changing the way you cook eggplant you can reap its 9 wonderful health benefits that each of us can’t do without.
The iron and calcium in eggplant are essential to the body. Grilling or baking eggplant can provide us with these essential vitamins and makes it a wonderful addition to any meal. Try to add eggplant to dishes such as pizza and spaghetti so your kids can also enjoy the benefits of this wonderful vegetable.
Eggplant contains many phytonutrients that improve the blood flow in the body, especially the blood flow to the brain, but remember - these materials are found in the eggplant’s peel. These are actually substances that give the plant its color and taste, so the more beautiful the eggplant, the healthier it is for you.
Eggplant is an excellent source of dietary fiber that helps the digestive system and the gut in particular. Eating high-quality eggplant will keep your digestive system functioning properly, protect you from constipation, help your body take advantage of most of the food you eat and may protect your colon from cancer.
Eggplant contains very few calories, it contains no fat, and the amount of dietary fiber in it can help to create a sense of satiety. As long as you are meticulous about preparing it in a healthy and correct way, it can be every dieter’s best friend.
For centuries, many cultures have used eggplant to control the symptoms of diabetes, and recent studies confirm their ability to play this role. This is due to its high fiber content and its low amount of soluble carbohydrates.
Eggplant plays an important role in maintaining our heart and blood systems. Studies conducted in France over the past 10 years have shown that eggplant reduces the amount of bad cholesterol in the body, but this effect only occurs if cooked at a temperature not exceeding 200 degrees.
In addition to its effect on bad cholesterol in the body, the eggplant also protects our heart in other ways. The eggplant's peel and flesh are filled with important flavonoids that can maintain normal blood pressure and relieve stress.
Regular consumption of eggplant helps prevent blockages in the blood vessels, thanks to the high content of vitamin K that strengthens blood vessels in the body.
Eggplants contain high amounts of antioxidants that protect against heart disease, which affect the coronary blood vessels that nourish the heart. Add this to all the other positive effects that eggplant has on the blood vessels and its ability to protect you from a wide range of other diseases, and you’ve got a treasure of health at the tips of your fingers!