Eggplants are rich in a variety of essential nutrients, including potassium, vitamin C, folate, and manganese. They also contain fiber, which helps keep the digestive system healthy and promotes weight loss. Eggplants can be eaten raw, roasted, or fried, but the best way to enjoy them is in soups and curries. When cooked, eggplant becomes very tender and soft, with a flavor that can be reminiscent of tomatoes or peppers. Eggplants are very low in calories and fat, making them an excellent choice for people trying to lose weight.
The antioxidants in eggplants may help prevent cardiovascular disease by lowering cholesterol and blood pressure. They also contain soluble fiber, which can help people feel full after a meal. Eating eggplant can also reduce the risk of obesity by suppressing appetite and reducing calorie intake.
Like most vegetables, eggplants are a good source of protein. They are also a source of niacin, which is important for maintaining healthy skin and nerves. Eggplants are also an excellent source of folic acid, which is important for pregnant women and children. However, eating too much eggplant can cause stomach discomfort or diarrhea due to its high fiber content.
Many people salt their eggplant before cooking, to remove some of its bitterness. This is an ancient practice, as salting eggplant can help it retain its texture and reduce oil absorption during cooking. In addition, it can help to balance the flavor of savory dishes and prevent the eggplant from becoming soggy. Salting can also help to draw out the bitterness of a raw eggplant, so it is easier to digest.
Research has shown that the presence of chlorogenic acids in eggplant can help protect against obesity and diabetes by slowing down sugar absorption. This is because these acids can interfere with the enzymes that break down carbohydrates in the body. Chlorogenic acid also has antimicrobial, antifungal, and antiviral properties.
The phenolic compounds in eggplants can help improve cardiovascular health and have cancer-prevention benefits. They are especially effective at scavenging free radicals, which can damage the cells in the heart and blood vessels and lead to cell mutations. Nasunin, a naturally occurring antioxidant in eggplant, is particularly potent in this regard and can protect the brain from oxidative stress.
The effects of eggplant consumption on BP and psychological state (PS) were investigated in a controlled trial involving 78 SHRs who were randomly assigned to a control or eggplant group. The POMS-2 questionnaire was used to measure the negative PSs of anger-hostility, confusion-bewilderment, depression-dejection, fatigue-inertia, tension-anxiety and vigor-activity, as well as positive PSs of friendliness-friendship and sensitivity-relativity.
Although eggplant is a safe food for most people, it contains a chemical called phenylalanine, which can interact with levodopa (L-dopa) and other Parkinson’s disease medications. This interaction can decrease the effectiveness of these drugs and increase their side effects. It is important to consult a doctor before adding eggplant to a diet if you are taking these medications.