There are many varieties of eggplant:
* Nutrients: Eggplant is an excellent source of dietary fiber. It’s a very good source of vitamins B1, B6 and potassium. It’s a good source of copper, magnesium, manganese, phosphorus, niacin, and folic acid.
* Eggplant: is a rich source of phenol compounds an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection, Eggplant contains a large amount of water. It is good for balancing diets that are heavy in protein and starches
* The skin: of eggplant contains a phytonutrient that helps protect the lipids (fats) in brain cell membranes
* Antioxidant: Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out.
* Diabetes: The rationale for this suggestion is the high fiber and low soluble carbohydrate content of eggplant.
Eggplant can be baked, roasted in the oven, or steamed. Bake at 350 degrees Fahrenheit (about 177 degrees Celsius) for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a knife or fork to see if it passes through easily. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not.
Eggplant: is featured in many delicious recipes. It may be fried, grilled, baked, sautéed, and even broiled. If you’ve been to a restaurant and have enjoyed eggplant parmesan or ratatouille, a delicious vegetable stew with eggplant, then you know just how good it is. Eggplants are low in calories and practically fat-free. One cup of eggplant contains a mere 38 calories; it’s a perfect diet food if you’re thinking of losing weight. There are no known side effects to eggplant extract. However, if you are prone to food allergies you may want to consult with a doctor before taking such a supplement
Sometimes we don’t realize the health benefits in our daily meals. Knowing the values we will appreciate and enjoy their taste better. Veggies like okra, eggplant and onions are good for health; eat them at least two to three times a week. Okra cleans away all toxins and helps with kidney functions, eggplant helps regulate high blood pressure and formation of blood vessels, onions helps clean artery blockages for smooth blood flow, helps to avoids heart attacks. This is all our daily foods and we must know the values, and appreciate its health benefits.
God Bless Amen! By Cathy B Kaur, Houston