Eggplant
Description
They are plants whose fruits can be used in various preparations and adapted to different pathologies or diseases. It is an ideal vegetable to implement in slimming plans, since its content is represented by 90% water and therefore, its caloric value does not exceed 20 calories per 100 grams.
Varieties
The classification of the eggplant attends to its shape (globose, long, thin ...), determined by the variety in question.
- Jaspeada: are the round oval fruits, bicolor skin (white variegated purple or green) and almost white pulp. The average weight of a specimen is around 200 grams.
- Globose: spherical shape, dark purple, shiny skin and green flesh. Its average weight is around 250 and 290 grams.
- Elongated: they are elongated, with dark purple, shiny skin and green flesh. Its weight ranges from 160 to 180 grams.
- Spherical: round fruit, dark purple, bright and uniform and green pulp with voids. The average weight of a unit is 230 to 260 grams.
Features
Eggplant is a variable fruit (spherical, oblong or elongated in most cases) depending on the type. Its size ranges between 5 and 8 centimeters in diameter and 10 to 30 centimeters in length.
The weight of the vegetable depends on the variety is usually 200 grams of the smallest specimens at 300 grams or more. The skin of the eggplant is smooth, consistent, bright and of diverse colors: white, purple, black, yellow or red.
There are also varieties of marbled skin, that is, with a mixture of several colors, especially white and purple or green. Although purple eggplant is the most common, white eggplant is occasionally found in the market. Inside it contains a succulent white or green pulp, depending on the variety, and presents soft seeds scattered throughout the meat. It has a mild flavor, very vegetable, with a slight bitter touch.
Properties
Among the properties that the plant presents are:
- It is a very easy to digest food and slightly stimulates the liver and gallbladder, which helps in the digestion of fats and produces a "degreasing" effect on the body.
- Its consumption contributes to the reduction of blood cholesterol, helps prevent fatty deposits in the arteries and prevents arteriosclerosis.
- The eggplant provides minerals such as phosphorus, sodium, calcium, iron, and the presence of potassium is highlighted, which is essential for proper muscle function and nerve impulse transmission.
- As for its contribution of vitamins, it has a low amount of vitamin C, B2, B6, niacin, vitamin A and E. The B vitamins are essential for the central nervous system and the coordination of movements.
- Contains antioxidants whose action protects the body's cells from aging and exerts a remarkable anti-carcinogenic effect.
Consumption
Eggplant can be consumed cold or hot, pickled, breaded, salads, tarts, sautéed, grilled or baked.