The benefits and harms of eggplant for the human body: the healing properties of purple berries. What are the benefits of blue or all about the benefits of eggplant for our health What substances are found in eggplant

Eggplants are unusual vegetables with an unforgettable taste and a unique set of health benefits. The birthplace of this amazing vegetable is India, where for a long time it grew as a wild plant, but already in the Middle Ages, it found distribution in cooking.

The eggplant vegetable culture has purple fruits, but modern scientists, as a result of various mixings and operations, have obtained eggplants of various colors, sizes and shapes - white and black, yellow or brown, small and large, cylindrical and pear-shaped. The only thing that unites all varieties of eggplant is its tender pulp, which has an unforgettable taste, structure and healing properties.

Composition of eggplant

A remarkable advantage of eggplant is the presence in their composition of a large number of vitamins, minerals and nutrients. Eggplant - rich in vitamin C, K, B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium and manganese. It is also virtually free of cholesterol and saturated fat.

100 g of eggplant pulp contains the following substances:

vitamins
Vitamin B9		5.5%
Vitamin PP	0.649 mg	4%
Vitamin B5	0.281 mg	6%
Vitamin B6	0.084 mg	6.5%
Vitamin B2	0.037 mg	3%
Vitamin B1	0.039 mg	3%
Vitamin A	27 mcg	1%
Vitamin C	2.2 mg	3.5%
Vitamin E	0.30 mg	2%
Vitamin K	3.5 mcg	3%

12 health benefits of eggplant

healthy digestion

Eggplant, like many other vegetables, is an excellent source of dietary fiber, making it a must-have for anyone. balanced diet. Fiber gives health to the gastrointestinal tract, and also improves intestinal motility. This property of eggplant is used in the treatment of constipation and other intestinal disorders. In addition, fiber stimulates the secretion of gastric juice, which contributes to better absorption of nutrients and food processing.
Healthy heart and blood vessels

Dietary fiber, vitamin C, potassium and magnesium reduce the risk of heart disease by eliminating "bad cholesterol" that can clog arteries and veins and cause atherosclerosis, heart attack and stroke. And the bioflavonoids in eggplant are great for reducing blood pressure, which reduces stress and stress on the cardiovascular system, significantly improving heart health, because it is no coincidence that eggplant is also called the “vegetable of longevity”.

Eggplants contain virtually no fat and cholesterol, which is why nutritionists consider them absolutely healthy food for people trying to lose weight or struggling with excess weight. Fiber makes eggplant a satisfying food by inhibiting the special hormone ghrelin, which is responsible for the feeling of hunger. This helps to reduce appetite, the risk of overeating and therefore ensures weight loss.

Cancer Prevention

Eggplants are rich in antioxidants, which are one of the best protective substances against free radicals. The vitamin C found in eggplant is a major component of a healthy immune system, as it stimulates the production and activity of white blood cells. In addition, eggplant contains manganese, a natural antioxidant and an essential mineral component. And finally, the main calling card of eggplants are nasunin flavonoid and chlorogenic acid, which exhibit antiviral, antibacterial and excellent inhibitory properties against free radicals.
Healthy nervous system

The antioxidant nasunin, which is an anthocyanin, kills free radicals responsible for neuronal degeneration and the onset of Alzheimer's disease and dementia. Also, the phytonutrients found in eggplant have long been known as boosters. cognitive activity while improving overall mental health. Not only do they protect against reactive free radicals, but they also increase blood flow to the brain. Thanks to this, neural connections are strengthened, memory and the ability to think analytically improve.
healthy bones

Eggplants are a very useful product for people who are at risk for developing bone destruction and osteoporosis. The phenolic compounds contained in this vegetable are just able to reduce the signs of osteoporosis, strengthen and increase bone density. Eggplants also have significant amounts of iron, potassium, and calcium, which are essential for bone health and strength.
circulatory health

Iron deficiency can cause a very dangerous disease for human health - anemia, which has unpleasant symptoms: characteristic headaches and migraines, fatigue, weakness, depression, cognitive and malfunctions. Foods high in iron have been shown to fight anemia, and eggplant contains a fair amount of iron. Eggplants are also very rich in copper, another important component for the formation of red blood cells - erythrocytes.
Management of diabetes

Due to their high fiber content and low amount of soluble carbohydrates, eggplant is an ideal food for people suffering from diabetes. The beneficial substances in this vegetable are able to regulate blood glucose levels and insulin activity in the body, which helps to avoid dangerous side effects illness.

Folic acid is a vitamin especially useful for pregnant women. This substance protects babies from the development of neural tube defects, which can lead to serious consequences.

Healthy hair, skin and nails

Due to the high content of water, vitamins, minerals, as well as healthy fats in eggplant, they help keep hair strong and healthy, as well as relieve brittle and flaky nails and give the skin a radiant, delicate and well-hydrated look.
Healthy sleep

Using baked eggplant along with honey before bed will help get rid of insomnia. In addition, B vitamins will help you relax from mental and physical stress, which will also make sleep healthy.

Eggplants are useful for gout, as together with urine they help to remove uric acid salts from the body, which reduces the risk of their deposition in bones, joints, and also serves as a preventive measure for the development of urolithiasis in the kidneys. Eggplants also help to remove alcohol from the body, and in case of poisoning with various mushrooms and berries, it perfectly removes dangerous toxins.

Contraindications to the use of eggplant

The beneficial properties of eggplant do not relieve this vegetable from the presence of rather dangerous manifestations associated with its use. It is important to know them, so that an accidental illness does not take you by surprise and unprepared.

overripe eggplant fruits are rich in poisonous for human body substance - solanine, poisoning which leads to colic, convulsions, diarrhea, dizziness;
excess dietary fiber can be harmful for gastritis, peptic ulcer, gastric and intestinal disorders, kidney disease;
eggplants allow calcium to be absorbed in the body, so people suffering from a lack of this macronutrient should limit the use of this vegetable crop;
do not store eggplant for a long time, as toxins begin to accumulate in it, causing hallucinations and inappropriate behavior. No wonder the ancestors called the vegetable "crazy apple".

Few people know, but eggplant is not a vegetable, but a berry, since the closest relatives of this crop are potatoes and tomatoes.

Eggplants have many names. In Ukraine, these vegetables are known as blue ones, in eastern countries they are called badridzhan or bubrijan, sometimes eggplant is called “Armenian cucumber”, and Azerbaijanis call it “demyanki”.

In Japan, it is considered lucky and happy to see Mount Fuji, an eagle and an eggplant in the first dream of the new year.

Longevity, excellent health and the absence of chronic diseases largely depend on the constant introduction of plant foods into your diet. Among many vegetables and fruits, eggplants are of a certain value for the human body - purple fruits of an oblong, pear-shaped or oval shape. You can use fresh eggplant for cooking second courses and salads, this vegetable is pickled for the winter, baked and even dried. In order to feel for yourself all the beneficial properties of eggplant, you need to know what effect it can have on the body, and under what conditions its use is contraindicated.

A little about the benefits of eggplant

Eggplants do not contain a large group of vitamins, but are valued due to the content of the most beneficial microelements for humans, dietary fiber. Thanks to this unique set, the introduction of “blue ones” into the diet will reduce the manifestations of some chronic diseases and prevent the development of age-related changes.

Compound. The content of vitamins, micro and macro elements in eggplant

It is almost impossible to list all the substances that make up the eggplant pulp. Healing properties eggplant for humans are explained by the majority of the substances included in this fruit.

A large group of B vitamins (thiamin, niacin, riboflavin, folic acid, pyridoxine) is necessary for our body for the normal functioning of the hematopoietic organs, the central nervous system and for the improvement of all metabolic processes.
Vitamin A has a positive effect on vision and helps maintain the skin in order.
Nicotinic acid has a positive effect on the walls of blood vessels, strengthening their strength.
Vitamin E belongs to the group of the most effective antioxidants.
Ascorbic acid increases the body's defenses.
Vitamin K is essential for building all cells.
Sodium regulates the level of moisture in the intercellular spaces.
Potassium ensures the best work of the heart muscle and the entire blood circulation.
Magnesium is involved in metabolism.
Copper and phosphorus are essential for building bone tissue.
Chlorine improves water-salt metabolism.
Calcium is necessary for the normal functioning of blood vessels, muscles, this trace element strengthens the bone skeleton.

In addition to the listed trace elements and vitamins, eggplant contains a number of other useful substances, all of which together allow normalizing the functioning of the main systems in the human body. Of the elements rarely found in plant products, the presence in eggplant of such an element as molybdenum can be distinguished. This substance prevents the development of arthrosis and arthritis. Eggplant fiber promotes the removal of toxins, and pectin eliminates excess cholesterol and prevents bile from stagnating.

Calorie content. How many calories in 100 gr. product.

The calorie content of eggplant is minimal. In 100 grams of this fresh vegetable only 35 calories, so this herbal product can be consumed while on diets. Naturally, its calorie content will not increase if the eggplant is baked or boiled. Fried eggplants are not suitable for diet food.

The benefits and beneficial properties of eggplant for human health

Using eggplant, you can not only diversify your diet, but you can also achieve a significant improvement in the functioning of the organs changed as a result of the disease. It is natural that medicinal properties of this fruit will appear only with its regular inclusion in the composition of the most diverse dishes in terms of nutritional value and taste. When cooking, you should not get rid of the eggplant skin, it is in it that nazunin is located. This substance is considered a powerful antioxidant and an element necessary for the normal functioning of nerve cells.

A balanced composition of eggplant will help:

Strengthen the heart muscle and vascular walls. This property helps to prevent the development of atherosclerosis, hypertension, and prevents the risk of developing cardiac arrhythmias.
Improve kidney function. Eggplants have a diuretic effect, normalize the water-salt balance.
Strengthen bone and cartilage tissue. Eggplants help prevent the risk of developing osteochondrosis and osteoporosis, due to this effect, this vegetable is useful for the elderly.
Fiber enhances intestinal peristalsis, helps to remove toxins from it and contribute to good emptying.
Vegetable antioxidants prevent the development of cancer cells.
Reduce the amount of cholesterol in the body, which reduces the risk of atherosclerosis.

Eggplant can also be consumed in diabetes, this vegetable contains no a large number of carbohydrates and therefore, when it is split, little glucose is formed.

Baked eggplant can also form the basis of low-calorie diets, as this vegetable product promotes the breakdown of fat cells. The vegetable is also useful for the liver - the introduction of just one spoonful of stewed vegetables per day into the diet contributes to better job liver cells and promotes the removal of accumulated toxins from the tissues of this organ.

The benefits of "blue ones" are also invaluable for those people who want to quit smoking. The optimal presence of nicotinic acid in the fetus helps to satisfy the "nicotine hunger" and the problem of smoking is solved more easily.

Benefits for men

Eggplants are also valued by men for their taste. The taste of a vegetable, reminiscent of mushroom, makes any dishes brighter in sensations. It is recommended that this vegetable be included in the menu of men prone to obesity. Regular consumption of eggplant dishes will help maintain normal weight, cleanse the vessels of cholesterol plaques, and this will positively affect not only general well-being, but also prevent the occurrence of sexual dysfunction. Eggplant in the East is considered a vegetable of longevity and its constant use will allow you to push back old age.

The benefits of eggplant for women

For women's health eggplant is useful because of its properties of cleansing and strengthening blood vessels, normalizing work nervous system. The fair sex, who love to introduce eggplant into their diet, almost does not suffer from insomnia, less likely to experience negative emotions and tolerate stress more easily. It has been noticed that such women have a better condition of the skin - there are almost no wrinkles on the face, and the skin looks great even after 50 years. Eggplant can also be used as an external agent for preparing masks that will help to cope with hyperpigmentation spots and remove fine wrinkles.

Benefits for weight loss

Due to the low calorie content, eggplant is also introduced into dietary dishes. The vegetable also helps to remove toxins and excess fluid from the body, leads to the breakdown of fat cells, and facilitates bowel movements. On diet days, eggplant can be consumed stewed, boiled and baked. You should not just get too carried away with this vegetable, that is, it must be combined with other types of plant foods. The selection of a balanced diet will allow you to get rid of unnecessary kilograms, but there will be no deficiency of essential trace elements and vitamins.

The benefits and harms of eggplant during pregnancy

Eggplant can be safely eaten during pregnancy, the main thing is not to consume this vegetable in kilograms. Plant food during the bearing of a child contributes to a better functioning of the digestive organs, helps to deliver to the fetus all the elements necessary for its development, and improves immunity.

At breastfeeding eggplant, as well as another type of plant food, should be introduced into your diet gradually. That is, first you need to limit yourself to two or three pieces of vegetable, and then gradually increase the volume over two to three weeks. With HS, it is imperative to monitor the reaction of your child to the product introduced into the diet of a nursing mother for the first time.

Eggplant in some dishes is so tasty that people start to use it in excessive quantities, without thinking about the consequences. And this is wrong, an excessive passion for eggplant is not as useful compared to eating a vegetable in a limited amount. It must also be borne in mind that this fruit may be prohibited for use under certain conditions.

Eggplant is contraindicated:

For children in the first three years of life. Coarse fiber and solanine can cause various types of allergic reactions in children.
With diseases of the digestive tract. It is especially not recommended to eat eggplant with pancreatitis and gastritis, this vegetable is considered too heavy and can provoke an exacerbation of the disease.
With a tendency to iron deficiency anemia. Trace elements of eggplant remove iron from the blood.
With severe renal dysfunction. Eggplant contains oxalic acid, and it can crystallize in the renal pelvis and cause urolithiasis.

When eating eggplant, it must be borne in mind that overripe fruits accumulate solanine, which is poisonous to the human body, in large volumes. Poisoning with this substance causes severe colic, nausea, vomiting, shortness of breath. To quickly remove solanine from the body, you need to drink as much water as possible.

Answers to popular questions

Eggplant grows in almost any climatic conditions Russia, and therefore there is no shortage of this vegetable in our country. But when it is introduced into food, sometimes a lot of questions arise, and most of them relate to the ways in which this natural product is consumed.

What is more useful eggplant or zucchini?

Courgettes and eggplants useful properties almost identical. But zucchini contains even fewer calories and therefore they can be introduced into the composition in larger quantities. diet meals. Eggplants have more fiber and essential trace elements, and therefore this vegetable is more useful for problems with the digestive tract. These two fruits differ in their taste. Zucchini has a neutral taste, and eggplant is more pronounced, spicy. However, these two vegetables can be perfectly combined in different stews and salads.

What is the best way to consume the product?

Eggplant is best eaten in the form of stews or baked dishes. Baked eggplant is the most useful, it is not difficult to cook them, it is enough to chop the vegetable in several places and bake in the oven for about 40 minutes. Fried eggplant absorbs a large amount of oil and therefore such a product should be eaten in small quantities. Eggplant goes well in stews with tomatoes, potatoes, meat, chicken. Prepared from eggplant delicious snacks for the winter, fragrant caviar. In some cuisines of the world, a kind of jam with sourness is prepared from purple fruits.

Before preparing any dish, cooks advise soaking the vegetable in salted water for about half an hour and then rinsing it, this will remove unnecessary bitterness. It is also necessary to learn how to choose young fruits. On the cut, they have a whitish tint, which changes slightly over time. Young eggplants practically do not have pronounced seeds.

Rules for eating eggplant

Eggplant is rarely used as a mono-product, more often this vegetable is combined with other types of plant foods. If there are no special problems with the functioning of the intestinal organs, then this vegetable can be eaten daily in the amount of one or two medium-sized ones. To improve liver function, for better bowel cleansing, you should regularly eat one spoonful of stewed eggplant per day.

Folk recipes using eggplant

IN folk medicine there are recipes that use eggplant juice. The juice of this vegetable has excellent antiseptic properties and therefore it is advised to apply it to various wounds and sores on the skin. Juice is also used orally for the treatment of certain diseases, but with this method of therapy, it is necessary to take into account all contraindications and the dosage of the selected composition.

With hypertension, dry powder from the peel of a vegetable will help to cope with the disease. To prepare it, the dry skin is ground in a coffee grinder and consumed in a teaspoon before meals. The same powder can be used to strengthen the gums, for this, a teaspoon of the product is dissolved in water and this solution is used for rinsing.

Let's sum up the benefits of eggplant

Bright, purple eggplant is a vegetable that is unique in its composition and it is not rational to refuse to use it without contraindications. A vegetable will help you feel great at any time of the year, relieve intestinal problems and, with constant use, will contribute to the health of all organs and, as a result, longevity.

News that helps!

Eggplants are widely used in the cuisine of different countries. They have a pleasant taste and beneficial effects on the body. Eggplant, whose benefits and harms to human health are of interest to all vegetable lovers, is a unique product. It is worth getting to know him better and learn all his secrets.

The calorie content of eggplant varies depending on how they are prepared. In its raw form, a vegetable in 100 g contains only 24 kcal. In ready-made dishes in eggplant, there are noticeably more of them due to the addition of oil and other fats. So, the calorie content of fried eggplants is from 107 kcal, depending on the amount of oil added. Stewed eggplants, if no fats are used, have the same calorie content as raw ones. If you bake eggplant with only a little oil, then its calorie content will be only 45 kcal / 100g. To enrich the taste of food, it is recommended to put various herbs in dishes. They also add calories.

Useful properties of eggplant are recognized by physicians. They explain chemical composition these vegetables:

natural sugars;
organic acids;
bioflavonoids with anti-cancer activity;
cellulose;
pectins;
tannins;
vegetable proteins, fats and carbohydrates.

Also the nutritional value eggplant is also connected with the fact that they also contain minerals necessary for health:

manganese;
sodium;
iron;
copper;
sulfur;
potassium;
calcium;
magnesium.

What are the benefits of eggplant

The benefits of eggplant are undeniable, and they are necessary in the full diet of every person. The main positive effects that these vegetables have on the body are as follows:

For of cardio-vascular system fruits are useful due to the content of potassium and magnesium in their composition, as well as vitamins B and ascorbic acid. The presence of fiber contributes to the effective removal of bad cholesterol from the body, preventing its absorption in the intestines. This prevents the appearance of atherosclerotic plaques and reduces the risk of heart attacks, strokes and hypertension. Increases this vegetable and the endurance of the heart muscle, preventing its rapid fatigue during physical exertion.
For the hematopoietic system, eggplant dishes are useful due to the presence of iron, manganese and copper. They improve the composition of the blood and normalize the process of production of its components. Folic acid maintains the correct ratio of red blood cells, platelets and white blood cells.
Eggplants are useful in eliminating digestive problems. Fiber stimulates the intestines and restores full peristalsis. The product helps cleanse the liver and normalize the production of gastric juice. Regular consumption of vegetables helps to eliminate minor damage to the intestinal mucosa, and also prevents the development of ulcers and gastritis.
Anticancer effect is manifested in the prevention of malignant and benign neoplasms. Eggplant fruits help prevent the development of cellular mutations and prevent tissue growth. For cancer patients, eggplants are useful in that they help inhibit the growth of education and reduce the risk of metastases. This effect is especially pronounced in a vegetable with dark-colored fruits, although white varieties also have anti-cancer properties.
Maintaining memory and preventing the onset of senile dementia. The substances that make up eggplant help prevent the destruction of brain cells and rid the body of free radicals, which are the main cause of sclerosis and intellectual decline. Fruits also help during periods of intellectual overload, when maximum brain activity is required.
Decongestant action and prevention of kidney stones. The fruits remove excess fluid from the intercellular space without causing dehydration of the cells and without increasing the density of the blood. Edema is eliminated, and the work of the kidneys is not disturbed. They are completely cleared of sand and small fractions, which, if left in the body, will cause urolithiasis.
Acceleration of the vegetable metabolism allows you to reduce weight in a natural way. The body does not experience stress, and internal organs overload. Weight loss is due to the acceleration of metabolism, but not a violation of it.
Strengthening of bone tissue. A high concentration of calcium in a form available to the body reduces bone fragility and prevents tooth decay. In old age, eggplants are necessary to prevent the development of pathological changes in the bones, leading to their deformation and frequent fractures.
Strengthening the nervous system. Regular consumption of a vegetable in any form allows you to get rid of depression, chronic stress and emotional overstrain. With prolonged overload and lack of sleep, the fruits help prevent nervous exhaustion and breakdown.
The immunostimulating effect is due to the high concentration of vitamin C and organic acids. They have a beneficial effect on the lymphatic system, eliminating disturbances in its work. This action supports the body's natural defenses.
Relieve cravings for nicotine. For quitting smoking, a vegetable is an excellent replacement for pharmaceutical preparations. Nicotinic acid in its composition significantly suppresses the craving for a cigarette and allows you not to break loose.
Removal of salts from the body and prevention of gout. Excess salts, which, remaining in the body, are deposited in the tissues of the joints, are bound and excreted with regular eating of the vegetable. This helps to prevent the occurrence of gout and kidney disease, which accumulated salts, if they are not removed, gradually destroy.

In addition to the positive effects on health common to all, the plant also has individual healing properties for different sexes and ages.

For women

For women, eggplants are valuable because of the high content of antioxidants. These substances prevent premature aging of the body and help improve the condition of nails and hair. Eating a vegetable is a good prevention of the appearance of age spots and a network of fine wrinkles in old age.

The beneficial effect on the circulatory system helps women to more easily survive the period of menstruation, when general malaise is possible due to blood loss.

With menopause, the vegetable is useful, as it maintains a normal emotional state and prevents depression and nervousness. Also, with its regular inclusion in the menu, the likelihood of weight gain and the appearance of problems with the thyroid gland decreases.

For children

Children fruits are allowed from the age of three. The introduction of a vegetable into a child's diet prevents a drop in hemoglobin, brain development disorders, metabolic and bone growth failures, including teeth. You should start introducing the vegetable in small portions, 50 g each. With good tolerance, their number is gradually increased.

For children prone to constipation, eggplant is a natural remedy to correct the problem and restore bowel function. However, if the vegetable weakens to the development of diarrhea, it can only be given in a minimal amount, as this indicates its poor tolerance.

For men

The benefits of eggplant for men are associated with a general strengthening of the body and improved blood circulation in the pelvic area. This eliminates the risk of developing prostate diseases and restores normal potency in case of violations. Anti-cancer effect reduces the risk of prostate cancer, even at an advanced age.

The benefits and harms of eggplant for pregnant and lactating women

Eggplant during pregnancy is recommended for use. They act as a prevention of the appearance of violations in the development of the child. Also, eggplant during pregnancy normalizes the mother's digestion and prevents constipation even in the later stages.

The benefits of eggplant during breastfeeding have been proven. It is only important to monitor the reaction of the child, since sometimes babies, due to the presence of this vegetable in the mother's diet, may experience diarrhea and colic. If it does not harm the child, then its use during feeding will increase the volume of milk and recover as quickly as possible after childbirth.

Application for weight loss

In the fight against excess weight, the vegetable is widely used as a component of diets. By giving a long feeling of satiety, it reduces the amount of calories consumed. Also, the fruits help to avoid a deficiency of vitamins and minerals in the body, which can occur against the background of a limited diet. To get rid of a few kilograms, a diet is not required, but simply include these vegetables in your daily diet in the summer season.

Is it possible to get poisoned by eggplant

The vegetable contains the alkaloid solanine, which in large quantities causes severe poisoning. Reduces the amount of harmful substances cleaning the fruit from the skin. If the use of the product is not correct, then it cannot be ruled out that the eater will be poisoned. Do not eat overripe and raw vegetables.

Fruit consumption should be moderate. Do not eat more than 2 kg per day.

Harm and contraindications for use

Properly cooked eggplants do not cause harm to health, in the absence of restrictions. It is necessary to refuse them in the following cases.

Sep-18-2019

What is eggplant?

What are eggplants, the benefits and harms to human health, what are their medicinal properties, all this is of great interest to those who lead healthy lifestyle life, looks after his health, and is interested in folk methods treatment, including with the help of vegetables and fruits. So we will try to answer these questions in the following article.

Eggplant or Nightshade (Solanum melongena) is a species of perennial herbaceous plants of the genus Solanum (Solanum). Cultivated as an annual plant. Only the fruit is edible. In the botanical sense, it is a berry; in the culinary sense, it is considered as a vegetable. It is also known as badridzhan (rarely bubrijan), and in the southern regions of Russia and Ukraine, eggplants are called “blue ones”.

Eggplant comes from India, where a wild plant similar to this vegetable is still found. Also a wild plant is found in Burma, and a plant with small fruits grows in China. The culture of this vegetable originated in these countries in ancient times and from there spread throughout the world.

Moreover, the culture went both to the east - to Japan, and to the west, to Afghanistan, Iran, Turkestan.

At first, this vegetable was grown in Europe as medicinal plant and only from the 15th century began to be used for food.

However, Europeans at first did not know how to handle this vegetable, and yet it belongs to the nightshade family, that is, under certain conditions it can be poisonous. People ate it and then went on a rampage or hallucinations

In Italy, eggplants were fried like mushrooms. olive oil with pepper seasoning. It was brought to America from Europe and by the middle of the 17th century it was widely used there under the name "Guinean pumpkin". It entered Russia in the 17th-18th centuries from the Lower Volga region from Persia or Turkey. The heat-loving "blue ones" took root in the southern Russian provinces, where the local population quickly appreciated their wonderful taste, gave them the name "blue ones" and began to breed them in large quantities.

The shape of the fruits of this plant is diverse, and it is from it that one can judge the place of its origin. The fruits of this plant, resembling the shape and size of eggs of a chicken or a pear, most likely come from Indian ancestors. Eggplants, similar to cucumbers, are of Chinese origin. Now there are "blue" most different forms and colors: ovoid, pear-shaped, oval and round. There are large, like zucchini, and small, like grapes. Striped and smooth, and not only purple, but also white, pink and lilac.

The most suitable for food are young, unripe fruits, in which the skin is thin, there are almost no seeds, and there are no bitter substances.

What are the benefits of eggplant?

The composition of the "blue ones" includes sugars, protein, fiber, pectin, nicotine and ascorbic acid, thiamine, carotene, riboflavin, potassium salts, as well as tannins, etc.

Studies have shown that regular consumption of these fruits is very beneficial for health and is the prevention of such a serious disease as atherosclerosis, since the substances contained in them help reduce blood cholesterol levels. Thanks to potassium salts, eggplant has a beneficial effect on the functioning of the heart muscle, and also helps to remove excess fluid from the body. That is why nutritionists recommend including it in the diet of the elderly, especially those with heart complaints. This vegetable cleanses the body of uric acid salts, so it is especially recommended for patients with gout.

Its fruits are rich in salts of manganese, cobalt, iron, zinc, copper, so they are useful for anemia. If you eat 400–600 g of “blue ones” daily, then you can do without iron, zinc and copper preparations, which are prescribed for this pathology. And due to the relatively low calorie content, it is a universal product for weight loss.

According to research by Japanese scientists, the juice from these vegetables prevents the development of tumors. Their colleagues from Germany came to the conclusion that the regular use of "blue" makes it easier to quit smoking. The fact is that the fruits of this plant contain small doses of nicotine, which reduce the withdrawal symptoms that ex-smokers suffer from for the first few days.

A greater effect can be achieved by using it with tomatoes, cauliflower or potatoes, which also contain nicotine.

Scientists from Michigan found that eating just 240 grams of red tomatoes provides the body with 1 microgram of nicotine. This is the same number of those wishing to refuse bad habit will receive if they eat 140 g of potatoes or 10 g of "blue ones". Compared to a cigarette, which contains 1,000 micrograms of nicotine, the doses of this substance found in vegetables are small, but they help during the period of getting used to a new lifestyle.

Eggplant fruits contain 3–4.5% sugars, protein, tannins, hemicellulose, pectin, fiber, fat, as well as salts of phosphorus, potassium, magnesium, iron, ascorbic and nicotinic acids, thiamine, riboflavin, carotene and a specific bitter substance - solanine

It is also stuffed, marinated, salted, fried in slices, caviar is prepared from them. Salted "blue" in the south successfully replace salted mushrooms. Jam is made from small underdeveloped fruits in the Caucasus.

These vegetables are useful for the prevention and treatment of atherosclerosis. They enhance the excretion of cholesterol from the body, reduce its concentration in the blood, promote the dissolution of cholesterol plaques on the walls of blood vessels.

Copper and iron, the amount of which in the "blue ones" is significant, contribute to hematopoiesis, therefore, dishes from it are recommended for anemia in children and pregnant women.

Useful for human health and juice from fresh and boiled fruits of this plant. It has high bactericidal (phytoncidal) properties.

"Blue" have a beneficial effect on the body of patients with urolithiasis, gout, promote the excretion of uric acid salts.

They can be steamed, stewed, fried, baked in the oven, canned.

Harm of eggplant:

With caution, you need to use it for people with various diseases of the gastrointestinal tract. Fiber, which it is rich in, can cause exacerbation of gastritis, intestinal upset, exacerbation of peptic ulcer.

If you have diseases of the liver and gallbladder, then you should also consult a doctor or use it a little, listening to your feelings. It must be remembered that any harm is relative, and even if by medical standards you are absolutely healthy, but after using this product you feel discomfort, you should consult a doctor or completely abandon the use of "blue ones".

Eggplant, like spinach, contains oxalates, that is, oxalic acid, and therefore it is not recommended to consume large quantities for those with kidney disease, as this acid tends to crystallize.

Overripe fruits contain a lot of the poisonous substance solanine, large amounts of which can cause poisoning. To reduce the amount of this substance, it is recommended to salt the fruits before cooking, leave for at least 30 minutes, then rinse and squeeze the juice.

"Blue" is harmful to those who have an iron deficiency, as well as those suffering from iron deficiency anemia, as it has the ability to remove iron from the body.

Medicinal properties of eggplant:

Its use has a positive effect on cardiovascular activity, prevents the development of atherosclerosis, stimulates the functioning of the kidneys, motor function of the intestine.

These vegetables remove cholesterol from the body, improve hematopoiesis, lower blood sugar levels, have bactericidal properties, due to which they are widely used as a wound healing agent. Indications: diabetes mellitus, chronic kidney disease, gout, hypertension, atherosclerosis, coronary heart disease, cholelithiasis, bruises, wounds, hematomas.

Contraindications: gastric and duodenal ulcer, hemorrhoids.

And in addition to the above diseases, the "blue ones" will help in the treatment of these:

Diabetes:

Bake 3-4 small "blue" ones in the oven with the peel, pass through a meat grinder, mix with 3 tablespoons of infusion of plantain leaves (10 g of leaves per 200 ml of boiling water). Take 2 tablespoons 3-4 times daily 30 minutes before meals for type 2 diabetes. The course of treatment is 28 days. Take a break for 10 days, repeat the course of treatment.

Finely chop 2-3 "blue" ones together with the peel, pour a small amount of boiling water, squeeze thoroughly. Mix the resulting juice with 1 teaspoon of juice onion and 2 tablespoons of infusion of onion peel (5 g of peel per 200 ml of boiling water). Take 1 tablespoon 3 times a day 30 minutes before meals for type 1 diabetes.

Treatment is carried out during periods of increased blood sugar levels.

We treat wounds, bruises and hematomas:

Pour boiling water over the peel of the “blue ones” and apply to the site of injury for 20 minutes to relieve pain and prevent the appearance of a hematoma.

Put the peel of the "blue ones" in freezer for 10–15 minutes, then apply to the hematoma for 15–20 minutes. The procedure is carried out 3-4 times a day for 3 days.

Pass the eggplant through a meat grinder along with the peel, mix with 1 teaspoon of aloe juice. Apply the mixture on gauze and apply to a purulent wound for 1 hour. The procedure is carried out 4 times a day until the wound is completely healed.

"Blue" bake in the oven with the peel, mash and mix with 2 tablespoons of fresh calendula flowers. Apply the mixture on gauze and apply to a purulent wound for 30 minutes. The procedure is carried out 3 times a day until the wound is completely healed.

Recipes from the book by Daria Nesterova “We are treated with vegetables. Healers from the beds.

How to eat eggplant with diabetes?

Quite important for patients with type 1 and type 2 diabetes is the normalization of cholesterol levels, which will also help dishes prepared from such popular "blue ones".

Despite such a clear benefit for diabetics, you should be careful about the choice of cooking methods. Since the eggplant during frying is able, like a porous sponge, to absorb a huge amount of oil, and, accordingly, reduce its benefits to a minimum, it is worth completely abandoning this method of cooking.

The most acceptable cooking methods are stewing with a minimum addition of fats or boiling. In this case, dishes from the “blue ones” will be able to retain all their benefits without increasing the calorie content. Including a vegetable in complex dishes (stews, salads, caviar) is useful in cases where it is required to reduce the total calorie content and replace ingredients such as, for example, potatoes.

The benefits and harms of eggplant - a very interesting video! Worth a look!

What are the benefits of eggplant in weight loss diets?

It is useful in that 100 g of fruits contain only 28 kcal! That is why it is extremely popular in various diets. low calorie the fruits of this plant and a large amount of fiber contribute to getting rid of overweight and obesity: they perfectly saturate, improve bowel function, remove excess fluid from the body, accumulated toxins and relieve swelling.

To this advantage, we must also add the fact that the “blue ones” are rich in fiber, which removes not only excess fluid from the body, but also toxins. Recent studies also show that fiber helps get rid of cancer cells. When losing weight with eggplant, it is important to know some cooking secrets, because when frying, they absorb too much oil, which is why the final product is too oily. This shortcoming can be easily corrected, you just need to immerse the chopped vegetables for 10 minutes before frying in cold water, while it is best to cut them into circles.

The use of "blue" has a positive effect on the condition of many organs due to biological activity the substances they contain. In particular, they improve the activity of the heart and the condition of blood vessels. This vegetable is useful for the prevention of atherosclerosis, helping to eliminate “bad” cholesterol from the body and leading to a noticeable decrease in its level in the blood (up to 50%). A large amount of potassium and sodium salts in eggplant enhances the work of the heart, helps to remove fluid from the body.

This is the benefit of the eggplant diet: it helps to improve health and get rid of a few extra pounds.

Many people are very fond of eggplant, which is not surprising. "Blue" - the main ingredient of the set delicious meals. Regardless of the method of preparation, they are tasty and nutritious.

But, if consumed in moderation, they can do more harm than good. Therefore, before introducing this berry into the main menu, you need to carefully understand its pros and cons.

Some useful information

Eggplant is a vegetable that is significantly different from the rest, familiar to a Russian person. Its main identifying feature is, of course, deep purple skin color. In addition, this thermophilic berry is a real storehouse of vitamins and nutrients.

When buying vegetables, they usually pay attention to their appearance, which allows you to determine the quality of the product. But with the "blue" such a trick will not work, because its color depends not only on ripeness, but also on the variety. For example, in addition to the usual purple, you can find white and even green fruits on sale! The shape is also different: from oblong to spherical.

Therefore, when choosing a quality vegetable, it is better to focus on other characteristics. For example, if a vegetable is covered with a network of wrinkles, and in some places it even began to rot, it is definitely not worth taking it.

If we talk about the calorie content of eggplant, then you need to pay attention to the method of its preparation. For example, raw and stewed fruits without oil contain very few calories. In turn, fried in butter, and even seasoned with mayonnaise and cheese, have a negative effect on the figure.

Useful properties of eggplant

A variety of trace elements that make up the product bring many benefits:

Potassium And magnesium useful for older people, because they improve the functioning of the brain, cardiovascular and nervous systems.
Excess iron is excreted from the body by antioxidants.
Iron And sodium- one of the components of metabolic processes.
Immunity is strengthened through the action of ascorbic acid.
B vitamins help fight cholesterol.
Eggplant is saturated plenty of vitamins which in itself is a big plus.

Heart and blood vessels

Doctors advise people suffering from cardiovascular diseases to diversify their menu. The vegetable helps to get rid of cholesterol, therefore it prevents the appearance of atherosclerosis.

hematopoiesis

Manganese and folic acid are involved in hematopoiesis. Therefore, eggplant, rich in these trace elements, is necessary for expectant mothers and people suffering from anemia.

The work of the digestive tract

Purple berry helps with digestion problems. Improves liver and kidney function.

Strengthening immunity

The fruit juice contains a large number of substances that have a bactericidal property. This serves as additional protection for the body. In addition, eggplant contains antioxidants that prevent the reproduction of free radicals that impair brain function.

Cancer Prevention

The composition includes substances that slow down the mutation of body cells. This reduces the likelihood of cancer. In large quantities, these substances are found in berries with a dark skin.

Calorie eggplant

One of the lowest calorie vegetables. Depending on the method of preparation, 100 grams of the product may contain about 25-30 calories, which is completely suitable during diets. But you need to consider the method of preparation. When using a large amount of oil, the calorie content of the dish will increase markedly, which will not affect the condition of the figure very well.