What are the health benefits and harms of eggplants?

In the East, eggplants are called “vegetables of longevity.” They have a positive effect on the heart and blood vessels, reducing the likelihood of heart failure, atherosclerosis, and hypertension. These are far from the only beneficial properties of the vegetable. Eggplants improve the functioning of the gastrointestinal tract, are necessary for the proper functioning of the immune system, protect against infections, and due to their strong antioxidant effect they are known as a means of preventing cancer.

From the article you will learn the health benefits and harms of eggplants, their dietary, medicinal and nutritional properties, rules and regulations for consumption, in what form it is best to consume, and possible contraindications.

Eggplant

Eggplant (another name is Dark-fruited Nightshade) is a herbaceous plant of the Solanaceae genus. In Europe, this crop began to be grown everywhere only in the 19th century. Bredted by breeders different varieties, differing in shape, size, color. In Russia, medium-sized dark purple fruits are traditionally valued. The fruits are also used as medicinal raw materials.

You should not buy eggplants before July: the period from July to September is considered the biological time of their ripening in nature. Earlier varieties, as a rule, were grown with the addition of pesticides, so there is a high probability of purchasing a product generously loaded with nitrates.

It is best to eat eggplants from your own harvest - this is the only way you will be sure of the quality and usefulness of the vegetable for the body. When buying a vegetable at the market or in a store, pay attention to its appearance, storage conditions and sales.

For reference. In a culinary sense, eggplant is a vegetable; in a botanical sense, it is considered a berry.

Composition and properties

The fruits are 92% water. The remaining percentages are amino acids, omega-3 and omega-6 fatty acids, fiber, sugar (glucose, fructose, sucrose), ash, phytosterols. The composition contains mineral salts: calcium, magnesium, sodium, chlorine, iron, manganese, copper, selenium, zinc. The vitamin complex is represented by vitamin A, beta-carotene, B vitamins, ascorbic and nicotinic acid, vitamin E and K.

Eggplants have a variety of positive effects on the body:

• activate the gastrointestinal tract;
• cleanse the intestines of waste and toxins, remove excess fluid, due to which swelling subsides;
• promote weight loss;
• normalize metabolic processes;
• lower blood sugar and cholesterol levels;
• regulate hemoglobin levels;
• normalize blood formation processes;
• saturate the body with iron;
• improve the condition of the walls of blood vessels, increase their elasticity;
• help in the fight against diseases liver and kidneys;
• have a pronounced antiseptic and antibacterial effect;
• strengthen the immune system;
• protect against influenza and upper respiratory tract infections;
• accelerate the healing of wounds, burns, ulcers.

Calorie content and BZHU

The chemical composition, nutritional and dietary properties of the product differ depending on the cooking method. Less calorie raw eggplant.Its energy value is 25 kcal per 100 g. A serving contains proteins - 1 g, fats - 0.2 g, carbohydrates - 2.9 g.

Boiled and baked eggplants without salt contain practically no fat (0.2 g), but are rich in carbohydrates (6.2 g), and to a lesser extent in proteins (0.8 g). The calorie content of a serving of the product is 35 kcal. The nutritional value of canned eggplants is higher, and is: calories - 49 kcal, proteins - 0.9 g, fats - 0.7 g, carbohydrates - 7.3 g.

Fried eggplants have a higher calorie content - 132 kcal, contain proteins in the amount of 1 g, fats - 8 g, carbohydrates - 10 g.

The benefits and harms of eggplants

The diverse chemical composition of the vegetable determines the spectrum of its pharmacological activity:

• Eggplants have a beneficial effect on the functioning of the heart and prevent diseases of the cardiovascular system.
• The vegetable maintains the acid-base balance in the blood and the water-salt balance at a normal level.
• The fruits have a diuretic, carminative, and anti-inflammatory effect, which is why they are recommended for use in diseases of the liver, kidneys, and gastrointestinal tract.
• For constipation, they act as a laxative: they stimulate intestinal motility, soften stool, facilitate bowel movements, and normalize stool frequency.
• The active components in the composition break down fats well, normalize metabolism, cleanse the intestines of waste and toxins, and remove excess fluid from the body.
• An eggplant diet is followed for atherosclerosis, hypertension, heart failure, and diseases of the cardiovascular system accompanied by swelling.
• The fruits contain polyphenols that are beneficial for the heart and blood vessels, reducing the likelihood of diabetes, tuberculosis, and cancer.
• Retinol, found in the chemical composition of eggplants, slows down the aging process, has a beneficial effect on the condition of the skin and hair, increases the protection of mucous membranes, protects against infection, and is a good antioxidant.

But the vegetable is not always beneficial. Possible health risks associated with consuming overripe fruits. The fact is that they contain high doses of solanine, a toxic substance harmful to health. If you consume large amounts of overripe vegetables, the likelihood of food poisoning increases. Poisoning is accompanied by nausea, vomiting, stomach pain, diarrhea, nervous system disorders (double vision, dizziness, headache).

For reference. An overripe fruit can be identified by a stale stalk and a large number of seeds inside after cutting.

For women

Nicotinic acid contained in the fruit has a beneficial effect on the skin: it smoothes out, becomes more hydrated, and acquires a beautiful and even color.

Benefits of nicotinic acid:

• dilates blood vessels in the peripheral part of the circulatory system;
• increases the supply of oxygen and nutrients to tissues;
• neutralizes swelling;
• removes free radicals and aggressive toxins from skin cells;
• activates hair growth, stops hair loss, and prevents the occurrence of alopecia.

Vitamin HH, together with calcium, makes the skin elastic, reduces the appearance of cellulite, and maintains the water-salt balance at a normal level - something without which weight loss is impossible.

Due to the high content of iron and copper in the fruit, eggplants are useful for women during pregnancy. They strengthen the immune system and stimulate the hematopoietic system.

Eggplants are to some extent a source of calcium, which normalizes and supports heart function. Pregnancy puts stress on the cardiovascular system, worsens underlying heart diseases, reduces hemoglobin levels, and increases the volume of circulating blood. Therefore, during this period, the female body urgently needs calcium.

Important! In the absence of contraindications in the mother and allergies in the child, eggplants are allowed to be eaten during breastfeeding. They saturate the body with vitamins, micro- and macroelements, and help restore the female body after childbirth in a shorter time.

For men

The benefits of eggplant for men are associated with the presence of zinc, which affects reproductive function. It stimulates the production of testosterone, the main male hormone responsible for muscle growth and sexual health, stimulating spermatogenesis and sexual behavior. The hormone regulates the functioning of the prostate gland and improves its functionality.

Eggplants help get rid of nicotine addiction. Nicotinic acid occurs naturally in the human body, and nicotinic gums reduce its production. When quitting smoking, the body experiences a lack of vitamin PP (nicotinic acid), so it is difficult for a person to give up cigarettes. In such cases, it is necessary to include eggplant fruits in the diet - natural sources of niacin.

For children

Vitamin PP, together with other biological components of the composition, strengthens local immunity so much that the child’s body acquires natural protection against streptococcus aureus and other equally serious viruses. Eggplants in the diet of children serve as a prevention of influenza and upper respiratory tract infections.

Regular consumption of vegetables satisfies the calcium needs of the child's body to a certain extent. It is necessary for normal growth and development of the body, mineralization of teeth, participates in the construction of bone tissue, and ensures its sufficient strength. Manganese, which the vegetable is rich in, also takes part in the formation of bones and connective tissue.

Useful properties of the vegetable

Eggplants grown without the use of pesticides in moderate quantities benefit the entire body, strengthen the immune system, which reduces the risk of disease, and have a beneficial effect on the condition and functionality of the digestive, nervous, urinary, and cardiovascular systems.

For the heart, blood vessels and hematopoiesis

Eggplants are recommended for consumption by people with diseases of the cardiovascular system or if there is a predisposition to them. Due to the content of potassium salts, the vegetable has a beneficial effect on the heart: it maintains its normal contraction rhythm, regulates blood pressure, normalizes the acid-base balance of the blood and water-salt metabolism in the body.

Calcium contained in the fruit also takes part in the stimulation and regulation of the heart. It also ensures the processes of hematopoiesis and blood clotting.

Eggplants are called effective protectors of the body from atherosclerosis, coronary heart failure, ischemia, hypertension, and myocardial infarction. Possessing diuretic properties, they reduce peripheral vascular resistance, reduce the load on the heart, and neutralize signs of stagnation of blood circulation. The usefulness of fruits for the heart and blood vessels lies in their ability to reduce cholesterol in the blood, which serves as a good prevention of the formation of atherosclerotic plaques.

For the gastrointestinal tract

Eggplants are useful for problems with the digestive system. The plant fiber in the composition cleanses the blood, liver and kidneys of toxic substances, accelerates the process of fat breakdown, and activates metabolism. Eggplants are classified as dietary foods. Fiber removes excess fluid from the body, increases endurance and performance, stimulates physical activity, which leads to additional burning of calories.

Eggplant also acts as an antioxidant: it inhibits oxidation processes, protects organs and tissues from the destructive effects of harmful radicals. The vegetable helps with constipation: it softens stool, enhances the peristalsis of the large intestine, and facilitates the process of bowel movement. In addition, it removes waste and toxins from the body, regulates water-salt balance, and eliminates swelling.

For immunity

The pulp of the vegetable has antiseptic and antibacterial properties, prevents the penetration, strengthening and proliferation of infections in the body, and reduces the risk of complications.Eggplants are recommended to be consumed to prevent chronic diseases of the upper respiratory tract and restore local immunity after recent viral diseases.

For the prevention of cancer

Free radicals left uncontrolled destroy DNA, cell membranes, and increase the risk of cancer cell formation. Eggplants increase the body's natural antioxidant defense, improve tissue oxygenation, normalize redox processes, which reduces the likelihood of cancer.

Rules and regulations of application

Young fruits in the technical ripeness phase, with shiny elastic skin, without signs of spoilage or damage, are used for food. Before cooking, it is recommended to remove the peel from the vegetable, sprinkle with salt, and leave in a cool place for 10-15 minutes. Salt removes bitterness and removes a toxic substance - solanine.

A single serving of eggplant depends on the age and gender of the person, and the presence of contraindications. On average, it will be enough for an adult to eat 200-300 g of vegetables at a time. Portions over 500 g create additional stress on the digestive tract and can cause vomiting, nausea, and dyspepsia.

For reference. Eggplants are stored at a temperature of +1... +2 °C and air humidity of 85-90% for 25 days. The vegetable can be kept warm for no more than 48 hours.

In what form is it best to consume?

Eggplants are popular in cooking in many countries around the world. They are boiled, baked, stewed, fried, marinate, canned, grilled, used as an ingredient salads and caviar. The most delicious are fried eggplants, but in terms of healthiness they are considered the least suitable.

During the heat treatment of a vegetable using heated fat, all its beneficial fatty acids are converted into toxic substances. Toxins entering the body along with eggplants, even in small doses, have a carcinogenic effect and can be harmful to health. In addition, vegetable oils in such quantities are harmful to the figure and can cause excess weight.

The concept of proper and healthy nutrition includes baked or boiled eggplants. Thanks to gentle cooking, they retain beneficial compounds in their structure. During the cooking process, it is advisable not to use salt, spices, or mayonnaise. Lemon juice or a little natural soy sauce is ideal as a dressing. You can season it with sesame seeds, low-fat cheese and cottage cheese.

Contraindications

An absolute contraindication for eating eggplant is individual intolerance to the component and components of the composition. Not recommended for people with gastrointestinal diseases such as gastritis, colitis, peptic ulcer of the stomach and duodenum. The composition contains amino acids that can irritate the mucous membranes, which leads to increased pain and exacerbation of pathology.

It is unacceptable to eat a vegetable if you have a history of iron deficiency anemia, since eggplants remove iron from the body in large quantities, which worsens the prognosis for recovery.

The consumption of vegetables is hampered by dysfunction of the liver, kidneys, gall bladder, in some cases, the period of breastfeeding, and old age.

Conclusion

Eggplant is a valuable food product.Everyone will find benefits for themselves: it has a beneficial effect on the heart, maintains the acid-base balance in the body, breaks down fats and promotes weight loss, has an antiseptic effect, and helps in the fight against liver and kidney diseases.

To avoid harm to health, it is necessary to consume high-quality fruits without pesticides in moderation. The nutritional and dietary properties of the vegetable, the calorie content of a serving, and the amount of beneficial compounds in the composition depend on the method of its preparation. Therefore, in terms of usefulness, it is recommended to stew, bake or boil eggplants.