Eggplant - Benefits, Harm, Application, Calorie Content

The ratio of BJU in the product

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Useful properties of eggplant

Eggplant contains a lot of good for the heart: potassium, vitamins PP, groups B, C, carotene, calcium, phosphorus, sodium, magnesium, copper, iron.

The benefits of eggplant are noticeable in the prevention of atherosclerosis, other diseases of the heart, blood vessels, so they are strongly recommended for the elderly.

Due to the fact that eggplant is tasty and low-calorie, easy to digest, they are included in therapeutic and weight loss diets.

It is noticed that vitamin C contained in eggplants is sufficient for effective prevention of colds, and vitamins B have a beneficial effect on the nervous system. Getting rid of bad mood and insomnia with regular consumption of these vegetables is another proof of the benefits of eggplant.

Manganese and zinc found in fruits help to improve the condition after a stroke, they can be eaten with diabetes mellitus. Thanks to iron, the vegetable helps fight low hemoglobin, therefore it is recommended for pregnant women and patients with anemia.

The regenerating properties of eggplant are also noted - it helps to quickly get rid of wounds on the skin.

Application

For treatment, you can prepare an infusion and juice from eggplant. To prepare juice with antibacterial properties, peel the eggplant, grate it, squeeze it. Drinking juice is recommended for half a glass three times a day before meals. Apply juice and externally - for early healing, lubricate abrasions and wounds.

The beneficial properties of eggplant are more observed in young fruits, which should be paid attention to when buying a vegetable.

To prepare an eggplant infusion, which is good for removing bile, cut the peeled vegetable into cubes and pour boiling water over it - 250 ml. After that, it is placed in a water bath for 30 minutes, and after heating, it is filtered. Apply the infusion in the same way as the juice, before meals at least three to four times a day, half a glass.

Many people know that fried eggplants are delicious - in separate pieces or in the form of caviar, but their ability to absorb fat is known, which is undoubtedly very nutritious, but can harm people with gastrointestinal tract pathologies, upset digestion. Therefore, for greater benefit, eggplants for the prevention of heart disease and colds, maintaining the nervous system, it is better to eat boiled. To make the dietary dish more palatable, boil 3-4 eggplants for 10-15 minutes, then remove the skin, cut or knead the vegetables with a fork, salt a little, add any vegetable oil and lemon juice.

Especially the benefits of eggplant prepared in this way are observed for swelling of the legs and face caused by heart disease. There are enough boiled eggplants just once a day.

No less useful and tasty stewed eggplants - just one tablespoon of them serves as an excellent prevention of kidney and liver diseases. For those who still prefer this vegetable in fried form, it is advised to soak the eggplant, already cut, in water for at least 10 minutes for greater benefit. This will help them absorb less oil and grease.

These vegetables are also useful for gout - they do not allow the accumulation of uric acid, which in large quantities provokes the onset of the disease.

It is also believed that regular consumption of eggplants, thanks to the niacin contained in them, helps to quit smoking.

The benefits of eggplant in hypertension have been noted. It is especially recommended to use at high pressure not the pulp, but the dried peel of the vegetable. It is ground to a powdery state in a coffee grinder and taken one teaspoon before meals. You can prepare a salt infusion for mouthwash from this powder, in order to prevent gum inflammation and strengthen teeth. To prepare the infusion, pour boiling water over one teaspoon of the powder, add a teaspoon of salt.

Given the beneficial properties of eggplant, low carbohydrate content and low calorie content (only 28 kcal), you can practice a diet based on the use of this vegetable. The diet lasts no more than two weeks, for the entire period you can remove 6-8 kg. For breakfast, it is recommended to prepare a salad of boiled eggplant and tomato, for lunch - a soup of carrots, parsnips, eggplant, bell peppers and onions, and for dinner - a stew of eggplant, tomato, carrots, herbs, onions.

Contraindications to the use of eggplant

Eggplant can be harmful if you consume an overripe fruit - it contains poisonous solanine, which can provoke poisoning. Poisoning symptoms: colic, shortness of breath, vomiting, diarrhea, nausea, confusion, convulsions. Helps eliminate the damage caused by overripe eggplant by drinking plenty of fluids, milk and raw egg white.

The overripe fruit is distinguished by a stale-looking stalk, a large number of seeds inside. Therefore, so that the eggplant does not harm, you should choose when buying young, oblong-shaped vegetables, which have a shiny and elastic surface without spots.

Regardless of the method of preparation, chopped eggplants are recommended to be soaked in salted water for half an hour before cooking in order to avoid poisoning and eliminate the bitterness inherent in some of its varieties.

Eggplants of an unusual white color are no less tasty, and it is believed that there is less harm from eggplants of this variety, they practically do not contain solanine.

It is not recommended to use, despite all the beneficial properties, eggplants for people with gastrointestinal pathologies: ulcers, gastritis, digestive disorders.

Patients with diabetes and those undergoing insulin therapy should remember that eggplants are low in carbohydrates and are low in calories, therefore, a passion for the eggplant diet in such patients can provoke hypoglycemia.

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