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Benefits of Eggplant (Brinjal)

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Eggplant commonly known as brinjal is an easily available vegetable in India. This vegetable contains lots of vitamins and minerals like Vitamin A, Vitamin B1, B2, B3, and minerals like potassium, calcium and iron. Brinjal is also rich in dietary fiber. Brinjal is deep violet in color and can be cooked in many forms like fried, grilled, roasted and stir fry and in many recipes it balances the surrounding flavors.


Health Benefits of Eggplant(brinjal)


Brinjal is good for type 2 diabetes. Brinjal is high in fiber content and is low in carbohydrates. It also has phenols which help to control blood sugar levels in diabetes. This vegetable also has a very low glycemic index so makes it suitable for diabetics. 


• Eggplant helps to maintain cholesterol levels. Cholesterol is the main cause of heart diseases so we can say that brinjal is a great food for preventing heart diseases. 


 


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Brinjal cures insomnia. For this you have to take baked brinjal with honey at night. 


Eggplant is a very helpful vegetable for hypertensive persons as this is high in potassium and helps to lower the high blood pressure. 


• Brinjal also contains antioxidant which helps to prevent oxidative damage caused by free radicals in the body. These free radicals are the main cause of cancers as they cause accumulation of toxins in the body. So eggplant or brinjal is very beneficial for treating cancers


• Eggplant contains vitamins B1, B2 and B3 which are required for the protein, fat and carbohydrates metabolism and for the overall health of the body. 


Brinjal is also beneficial for reducing enlargement of spleen which mainly occurs in malaria. 


Roasted Brinjal also helps in digestion and increases appetite. Brinjal also helps to treat flatulence.


Nutritional value of 100 gm of Brinjal as per nutritive value of Indian foods


Moisture (g):92.7   


Protein (g):1.4


Fat (g):0.3


Minerals (g):0.3


Crude Fiber (g):1.3


Carbohydrates (g):4.0


Energy (Kcal):24


Calcium (mg):18


Phosphorus (mg):47


Iron (mg):0.38


Carotene (mcg):74


Thiamine (mg):0.04


Riboflavin (mg):0.11


Niacin (mg):0.9


Folic Acid (free) (mcg):5.0


Folic Acid (Total) (mcg):34.0


Vitamin C (mg):12


Different varieties of eggplants as per their size, shape and color are available in the market. In addition to the sizes eggplants are also available in different colors like lavender, jade green, orange and yellow white. While different varieties do vary little bit in taste and texture, it can be generally slightly bitter in taste and spongy texture. Avoid the wrinkled skin, soft in hand and with any surface cuts or bruise. Always avoids over mature, old stock and soft ones as they can be bitter in taste. Although eggplants are always cooked in high calorie and fatty ways but one can also cook them by grilling, boiling and baking.  It looks hard from outside but brinjal is actually very perishable vegetable and should be properly stored. They are sensitive to both heat and cold so should be stored at the temperature around 10 degree Celsius.


 


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Pooja Sharma

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