Health
benefits of eggplant (aubergine)
benefits of eggplant (aubergine)
§
Eggplant is very low in
calories and fats but rich in soluble fiber content. 100 g provides just 24
calories but contributes about 9% of RDA (recommended daily allowance) of
fiber.
Eggplant is very low in
calories and fats but rich in soluble fiber content. 100 g provides just 24
calories but contributes about 9% of RDA (recommended daily allowance) of
fiber.
§
Research studies conducted
at the Institute of Biology of São Paulo State University; Brazil
suggested that eggplant is effective to control high blood cholesterol.
Research studies conducted
at the Institute of Biology of São Paulo State University; Brazil
suggested that eggplant is effective to control high blood cholesterol.
§
The peel or skin (deep
blue/purple varieties) of aubergine has significant amounts of phenolic
flavonoid phyto-chemicals called anthocyanins. Scientific studies have
shown that these anti-oxidants have potential health effects against cancer,
aging, inflammation, and neurological diseases.
The peel or skin (deep
blue/purple varieties) of aubergine has significant amounts of phenolic
flavonoid phyto-chemicals called anthocyanins. Scientific studies have
shown that these anti-oxidants have potential health effects against cancer,
aging, inflammation, and neurological diseases.
§
Total antioxidant strength
measured in terms of oxygen radical absorbance capacity (ORAC) of
aubergines is 993 µmol TE/100 g. At value 15; they are one of the low
glycemic index (GI) vegetables.
Total antioxidant strength
measured in terms of oxygen radical absorbance capacity (ORAC) of
aubergines is 993 µmol TE/100 g. At value 15; they are one of the low
glycemic index (GI) vegetables.
§
It contains good amounts of
many essential B-complex groups of vitamins such as pantothenic acid (vitamin
B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These
vitamins are essential in the sense that body requires them from external
sources to replenish and required for fat, protein and carbohydrate metabolism.
It contains good amounts of
many essential B-complex groups of vitamins such as pantothenic acid (vitamin
B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These
vitamins are essential in the sense that body requires them from external
sources to replenish and required for fat, protein and carbohydrate metabolism.
Food composition table of
egg plant
egg plant
|
Aubergine (Brinjal), (Solanum melongena),
raw, Nutritive value per 100 g |
||
|
Principle
|
Nutrient Value
|
Percentage of RDA
|
|
Energy
|
24 Kcal
|
1%
|
|
Carbohydrates
|
5.7 g
|
4%
|
|
Protein
|
1 g
|
2%
|
|
Total Fat
|
0.19 g
|
1%
|
|
Cholesterol
|
0 mg
|
0%
|
|
Dietary Fiber
|
3.40 g
|
9%
|
|
Vitamins
|
||
|
Folates
|
22 µg
|
5.5%
|
|
Niacin
|
0.649 mg
|
4%
|
|
Pantothenic acid
|
0.281 mg
|
6%
|
|
Pyridoxine
|
0.084 mg
|
6.5%
|
|
Riboflavin
|
0.037 mg
|
3%
|
|
Thiamin
|
0.039 mg
|
3%
|
|
Vitamin A
|
27 IU
|
1%
|
|
Vitamin C
|
2.2 mg
|
3.5%
|
|
Vitamin E
|
0.30 mg
|
2%
|
|
Vitamin K
|
3.5 µg
|
3%
|
|
Electrolytes
|
||
|
Sodium
|
2 mg
|
0%
|
|
Potassium
|
230 mg
|
5%
|
|
Minerals
|
||
|
Calcium
|
9 mg
|
1%
|
|
Copper
|
0.082 mg
|
9%
|
|
Iron
|
0.24 mg
|
3%
|
|
Magnesium
|
14 mg
|
3.5%
|
|
Manganese
|
0.250 mg
|
11%
|
|
Zinc
|
0.16 mg
|
1%
|
