Eggplant and its benefits

Eggplant is a perennial herbaceous tan plant. The homeland is the Middle East and South Asia. Distant ancestors that grow wild can now be found in the Indian peninsula. The aubergine is sometimes called the Armenian cucumber, at least - Bidindzhan. Previously in southern Russia, vegetables were simply called "blue". But in the Middle Ages, aubergines were called "crazy apples". The fact is that before, the inhabitants of Europe did not know how to store and cook properly, and because of this, they accumulated toxins that negatively affect the body, until the appearance of hallucinations and fainting states.

It was not until the middle of the 19th century that aubergines were grown as a cultivated plant suitable for food and properly prepared. The eggplant is considered a relative of the potatoes, and no less important because it is not eaten raw either. In the kitchen, it is considered a vegetable.

The ripe fruits of eggplant contain a lot of fiber, dietary fiber, pectin, organic acids, carotene, tannins, sugar, minerals and biologically active substances. Among the minerals include the presence of aluminum, cobalt, phosphorus, iron, copper, zinc and manganese.

Eating aubergines regularly has a positive effect on the condition of the gastrointestinal tract, biliary tract, blood vessels and the heart. Properly prepared, they are able to clean the kidneys, intestines, relieve the liver and remove excess cholesterol from the body.

The copper, manganese and iron contained in the aubergines have a hematopoietic function and qualitatively improve the composition of the blood. Eating vegetables increases the level of hemoglobin in the blood.

Eggplant is a nutritious vegetable, at the same time it has a low calorie content - 100 g of the product - 24 kcal. Eating helps reduce caloric intake and prevents the absorption of excess fat and sugar, which is useful for diabetics.

Eggplants are widely used in cooking, mainly in southern countries. In our place, they entered the diet first in southern Russia, and then spread more. Eggplants are an integral part of Caucasian cuisine. They are consumed exclusively for thermal processing, stewing, boiling or fried. The eggplant makes a variety of cold and hot appetizers, vegetable stews, pickles and pickles.