Eggplant (Solanum melongena) is a very rich plant of the Solanaceae family minerals and antioxidants. Let's find out more about its properties and nutritional values.
> 1. Properties and benefits of aubergine
> 2. Calories and nutritional values ​​of the eggplant
> 3. Ally of
> 4. Description of the aubergine
> 5. Curiosity
Properties of eggplants
Le eggplant they are very rich in minerals, in particular potassium, phosphorus and magnesium; they are therefore a useful aid during the summer, when with sweating you tend to lose minerals, especially potassium.
They also contain a good amount of vitamins, in particular Vitamin A, B vitamins, vitamin C, vitamin K and vitamin J.
Eggplants are very rich in water and, for this reason, they can be considered a purifying food, useful in case of urinary retention. They are low in calories and rather rich in fiber; they are therefore also useful in case of slimming diets and to combat the constipation.
Furthermore, the aubergines stimulate the production of bile and help keep levels of cholesterol in the blood. Like all purple-colored vegetables, eggplants are very rich in antioxidants.
Calories and nutritional values ​​of eggplant
100 g of aubergines contain 18 kcal / 74 kj.
Furthermore, for every 100 g of this vegetable, we have:
- Water 92,70 g
- G carbohydrates 2,60
- Soluble sugars 2,60 g
- Protein 1,10g
- 0,40 g fat
- Cholesterol 0 g
- Total fiber 2,60 g
- Sodium 26 mg
- Potassium 184 mg
- Iron 0,30 mg
- Calcium 14 mg
- Phosphorus 33 mg
- Vitamin B1 0,05 mg
- Vitamin B2 0,05 mg
- Vitamin B3 0,6 mg
- Vitamin C 11 mg
Aubergines, allies of
Intestine, cardiovascular system, liver, urinary system.
Description of the eggplant
Eggplants are originating in India, where they grew spontaneously already 4.000 years ago. The country is today one of the largest producers of this vegetable in the world.
Eggplants are a typically summer product. Of course, it is now possible to find them on supermarket counters all year round, but it is advisable to consume them when they are in season. They should never be eaten raw, not only because the taste in that case is not pleasant, but also because contain solanine, a toxic substance that is lost during cooking.
There are many types of eggplant that they are usually distinguished by their shape, which can be round, elongated and oval, and for the color, which ranges from very light lilac to deep purple.
Find out how to prepare the light version of the eggplant parmigiana
Curiosities about the eggplant
The eggplants they absorb a lot of oil, therefore pay attention to the condiments, otherwise a food that is not will be very caloric.
To remove the bitterness from aubergines, before cooking they must be cut into slices and covered with coarse salt; generally it is enough to keep them like this for about half an hour; sometimes, however, it can take longer.
A recipe with eggplant
Aubergines are the queens of many summer dishes: they are very well known the parmigiana and the orecchiette alla norma, just to mention two traditional Mediterranean dishes.
Here we propose a light and simple recipe, also suitable for children: le Eggplant pizzas.
Take two round eggplants and cut them into slices. Cover them with salt and let them rest for about half an hour; rinse them and place them in a pan (it is advisable to put a sheet of baking paper underneath).
Season with oregano, a drizzle of extra virgin olive oil, peeled tomatoes and a slice of smoked cheese. The appearance must be reminiscent of a very small margherita pizza. Bake in the oven at 180 degrees for about 15 minutes. Serve with fresh basil leaves.
How to best preserve fruit and vegetables
Other eggplant recipes:
> Aubergines among the vegetables of July: discover the others
> Pesto rice donut with eggplant
> Halim bademjan, aubergine cream with Persian blue salt
> July top vegetables: how to cook aubergines
> Vegetarian Moussaka, the recipe
