What are the health benefits and harms of eggplant

In the East, eggplants are called "vegetables of longevity." They have a positive effect on the heart and blood vessels, reduce the likelihood of heart failure, atherosclerosis, hypertension. These are far from the only useful 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 norms of use, in what form it is better to use, possible contraindications.

Eggplant

Eggplant (another name - Dark-fruited nightshade) is a herbaceous plant of the Solanaceae genus. In Europe, this culture began to be grown everywhere only in the 19th century. Breeders bred different varieties, differing in shape, size, color. In Russia, medium-sized dark purple fruits are traditionally prized. 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 maturation in nature. Earlier varieties are usually grown with added pesticides, so there is a high likelihood of purchasing a product rich in nitrates.

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

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

Composition and properties

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 many-sided positive effects on the body:

• activate the work of the gastrointestinal tract;
• cleanse the intestines from toxins and toxins, remove excess fluid, thereby reducing puffiness;
• promote weight loss;
• normalize metabolic processes;
• lower blood sugar and cholesterol levels;
• regulate the level of hemoglobin;
• normalize the processes of blood formation;
• 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 kidney;
• have a pronounced antiseptic and antibacterial effect;
• strengthen the immune system;
• protect against influenza, 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 high-calorie raw eggplant. Its energy value is 25 kcal per 100 g.A portion contains 1 g of protein, 0.2 g of fat, 2.9 g of carbohydrates.

Boiled and baked eggplants without salt contain practically no fat (0.2 g), but they are rich in carbohydrates (6.2 g), to a lesser extent in proteins (0.8 g). The calorie content of a portion of the product is 35 kcal. The nutritional value is higher for canned eggplant, 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 eggplant

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

• Eggplants have a beneficial effect on the activity of the heart, 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, anti-inflammatory effect, therefore they are recommended for use in diseases of the liver and kidneys, the gastrointestinal tract.
• For constipation, they act as a laxative: they stimulate intestinal motility, soften stool, facilitate the process of emptying the intestines, and normalize stool frequency.
• The active ingredients in the composition well break down fats, normalize metabolism, cleanse the intestines of toxins and toxins, remove excess fluid from the body.
• The eggplant diet is followed for atherosclerosis, hypertension, heart failure, diseases of the cardiovascular system, accompanied by edema.
• Fruits contain polyphenols, useful for the heart and blood vessels, reducing the likelihood of diabetes, tuberculosis, and cancer.
• Retinol, found in the chemical composition of eggplant, 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. Potential harm to health is associated with the consumption of overripe fruits. The fact is that they contain high doses of solanine, a toxic substance that is harmful to health. If you consume a large amount 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, a large number of seeds inside after cutting.

For women

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

The benefits of nicotinic acid:

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

Vitamin HH together with calcium make the skin elastic, reduce the appearance of cellulite, maintain 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, stimulate the hematopoietic system.

Eggplant is to some extent a source of calcium, which normalizes and supports the heart. Pregnancy puts the cardiovascular system in tension, worsens background heart disease, lowers hemoglobin levels, and increases the volume of circulating blood. Therefore, during this period, the female body is in dire need of 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, contribute to the recovery of the female body after childbirth in a shorter time.

For men

The benefits of eggplant for men are associated with the presence of zinc in the composition, 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, improves its functionality.

Eggplant helps to get rid of nicotine addiction. Nicotinic acid is naturally present in the human body, and nicotine gums reduce its production. When quitting smoking, the body lacks vitamin PP (niacin), 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 kids

Vitamin PP, together with other biological components of the composition, enhances local immunity so much that the child's body acquires natural protection against streptococcus aureus, and other, no less serious viruses. Eggplants in the diet of children are used to prevent influenza and upper respiratory tract infections.

Regular consumption of vegetables to a certain extent satisfies the calcium needs of the child's body. 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 a vegetable

Eggplants grown without the use of pesticides in moderate quantities benefit the entire body as a whole, strengthen the immune system, which reduces the risk of diseases, favorably affect the condition and functionality of the digestive, nervous, urinary, and cardiovascular systems.

For the heart, blood vessels and blood formation

Eggplants are recommended for people with diseases of the cardiovascular system or in the presence of 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.

In the excitement and regulation of the work of the heart, calcium is also involved, contained in the composition of the fruit. It also provides the processes of hematopoiesis, blood clotting.

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

For the digestive tract

Eggplant is good for digestive problems. Vegetable fiber in the composition cleanses the blood, liver and kidneys from toxic substances, accelerates the process of breaking down fats, and activates metabolism. Eggplant is classified as a dietary food. 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 damaging effects of harmful radicals.The vegetable helps with constipation: it softens the feces, enhances the peristalsis of the large intestine, and facilitates the process of emptying the intestines. In addition, it removes toxins and toxins from the body, regulates the water-salt balance, and relieves puffiness.

For immunity

The pulp of the vegetable has antiseptic and antibacterial properties, prevents the penetration, strengthening and reproduction of infections in the body, and reduces the risk of complications. It is recommended to use eggplants to prevent chronic diseases of the upper respiratory tract, restore local immunity after recent viral diseases.

For the prevention of cancer

Left unchecked, free radicals destroy DNA, cell membranes, and increase the risk of cancer cells. Eggplants increase the body's natural antioxidant defenses, improve tissue oxygenation, and normalize redox processes, which reduces the likelihood of cancer.

Application rules and regulations

Young fruits are used for food in the phase of technical ripeness, with a shiny elastic skin, without traces of spoilage and damage. 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 the toxic substance - solanine.

A single serving of eggplant depends on the age and gender of the person, the presence of contraindications. For an average adult, it will be enough to eat 200-300 g of a vegetable 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 an 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 better to use

Eggplants are popular in the cuisine of many countries around the world. They are boiled, baked, stewed, fried, pickle, 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.

In the process of thermal processing of a vegetable using heated fat, all of its useful 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.

Baked or boiled eggplant can be referred to the concept of proper and healthy nutrition. Thanks to gentle cooking, they retain beneficial compounds in their structure. In the cooking process, it is advisable not to use salt, spices, mayonnaise. Lemon juice or some natural soy sauce are ideal for dressing. You can season with sesame seeds, low-fat cheese and cottage cheese.

Contraindications

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

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

The use of a vegetable is prevented by dysfunction of the liver, kidneys, gallbladder, in some cases, the period of breastfeeding, old age.

Conclusion

Eggplant is a valuable food product.Everyone will find benefit for themselves: it has a beneficial effect on the activity of 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.

In order not to harm health, it is necessary to consume quality fruits without pesticides in moderation. The nutritional, dietary properties of a vegetable, the calorie content of a portion, the amount of useful 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.