Deeply appreciated for its bright purple color, shiny rind and unique aromatic-bitter taste, eggplant is available in stores throughout the year, but they are of the best quality from the beginning of August to the end of October when it is their season.
Eggplant belongs family, which includes tomatoes, peppers and potatoes and grows in the same way as tomatoes. Although the vegetables listed above differ greatly in taste and shape, one can safely describe eggplant as a vegetable with an enchanting bitter taste and porous structure.
In many recipes it is used as an additive to balance the more pronounced aroma that surrounds it.
Different types of eggplant can have a lavender color, be green, orange or yellow-white and vary in size and shape – from the size of a small tomato to those that resemble large zucchini.
– Nutritional values –
This vegetable belongs to very nutritious foods, because it is rich in B vitamins, the most common of which are vitamin B1, B3, B6 and folate, but also phytonutrients that have antioxidant, anticancer and anti-inflammatory properties.
Eggplant is an excellent source of potassium with sodium, it regulates the amount of fluid in the body and improves the work of the heart, and it also contains magnesium, manganese and copper. Eggplant also contains bioflavonoids that improve the action of vitamin C.
– Eggplant slows aging –
Eggplant owes its purple color to anthocyanins, a special type of pigment. Several large studies have shown that it is one of the most powerful antioxidants that will damage the action of free radicals – one of the causes of aging. in addition, as shown in studies, it is this substance that most effectively protects the membrane of brain cells. After portions of roasted eggplant, it is unlikely that you will become much smarter, but you will at least take care of strengthening your memory.
– Eggplant helps you lose weight-
High fiber and low-calorie eggplant fit perfectly into any diet. Moreover, eggplant is a nutritious vegetable. Fiber slowly passes through the digestive tract, which means we don’t want to eat anymore. Universal taste, which ideally “imitates” both meat and mushrooms, makes eggplant a low-calorie substitute for heavier ingredients.
Take advantage of the eggplant season and enjoy dishes of superior taste, in which this healthy vegetable is the main star!