eggplant nutrition facts

eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world. eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories. eggplants are especially rich in anthocyanins, a type of pigment with antioxidant properties that’s responsible for their vibrant color (6). some animal studies have found that eggplants may improve heart function and reduce ldl cholesterol and triglyceride levels, though human research is needed. fiber can lower blood sugar by slowing the rate of digestion and absorption of sugar in the body.

eggplant is high in fiber but low in calories, both of which can help promote weight loss. some animal studies have shown that srgs could cause the death of cancer cells and may also help reduce the recurrence of certain types of cancer (17). furthermore, several studies have found that eating more fruits and vegetables, such as eggplant, may protect against certain types of cancer. from reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet. this article explains what you need to know… researchers say high fructose corn syrup found in many foods and beverages can increase the risk of certain types of liver disease some claim that raw milk is healthier than pasteurized, but experts disagree. here are the 9 best… most of us know not to keep raw meat in the kitchen cabinet, since it’s perishable.

the glossy, purple, teardrop-shaped eggplant may be the only one you know, but this versatile vegetable comes in a variety of colors and shapes. if the inside is brown, the eggplant might have gone bad. the eggplant is a nightshade vegetable, like potatoes, tomatoes, and peppers. eggplants made their way to europe with the islamic empire in the 7th and 8th centuries. eggplant has a rich, meaty inside that takes on a creamy consistency when you cook it. the eggplant has been an ingredient in traditional medicine for thousands of years. while eggplant isn’t the most nutritious vegetable, it does give you a decent supply of potassium and fiber. eggplant has antioxidants like vitamins a and c, which help protect your cells against damage. early lab studies in cells suggest that eggplant protects against the type of dna damage that leads to cancer. eggplant and other nightshade vegetables have the chemical solanine, which some people claim adds to inflammation and makes diseases like arthritis worse.

there’s no solid evidence that the small amount of solanine in eggplant worsens arthritis symptoms. symptoms of an allergic reaction include a rash, swelling of the face, itching, hives, and a hoarse voice. the skin is ok to eat, but you might want to remove it if you find it too chewy. eggplant is naturally a little bitter. it will also prevent the eggplant from absorbing too much oil and becoming greasy during cooking. rinse off the salt before you cook it. and, of course, a favorite recipe is eggplant parmesan, but keep in mind that rolling eggplant in breadcrumbs and frying it in oil will add calories and fat. to make a lighter version, bake the eggplant instead of frying it. after about 30 minutes in the oven, you can scoop out the insides and stuff the eggplant, or mash the pulp into a soup, stew, or dip. instead, put it in the fridge, where you can safely store it for up to a week.

nutrients per serving ; calories: 25; protein: 1 gram; fat: 0.2 grams ; folate: 22 micrograms; vitamin a: 23 ius; vitamin c: 2.2 milligrams ; calcium: 9 milligrams nutrition ; carbohydrate (g), 8.29, of which 3.04 are sugar, 130 ; fiber (g), 2.4, 22.4–33.6 ; magnesium (mg), 10.6, 310–420 ; phosphorus (mg), 14.4, 700–1,250. estimated glycemic load ; iron. 0.2. mg. 1% ; magnesium. 11.5. mg. 3% ; phosphorus. 20.5. mg. 2% ; potassium. 189. mg. 5% ; sodium. 1.6. mg. 0%., eggplant recipes, eggplant recipes, cooked eggplant nutrition facts, eggplant skin nutrition, eggplant side effects.

estimated glycemic load ; vitamin b12. 0.0. mcg. 0% ; pantothenic acid. 0.1. mg. 1% ; choline. 9.3. mg ; betaine. ~ ; minerals. amounts per selected serving. %dv. according to the usda, eggplants have a high water content with almost no cholesterol or fat and are a source of vitamin c, vitamin k, magnesium eggplant, raw contains 21 calories per 82 g serving. this serving contains 0.1 g of fat, 0.8 g of protein and 4.8 g of carbohydrate. the latter is 2.9 g sugar, eggplant protein, eggplant benefits and side effects, calories in a whole eggplant, eggplant protein vs chicken.

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