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Benefits and harm of eggplant for health

eggplantEggplant contains many nutrients that are essential to the human body for a full life. Eggplant may bring as benefit so as harm, it's necessary each person to be aware before consuming eggplant.

Composition of eggplant.

One hundred grams of eggplant contain: proteins - 1.2 g, fat - 0.1 g, carbohydrates – 4.5g., calorie - 24 kcal, as well as a rich set of macro- and microelements: potassium - 238.0 mg, calcium - 15.0 mg, magnesium - 9.0 mg, sodium - 6.0 mg, phosphorus - 34.0 mg, chlorine – 47.0 mg, sulfur – 15.0 mg, iron - 0.4 mg, manganese – 0.2 mg, zinc - 0.3 mg, iodine – 2.0 mcg, copper – 135.0 mcg, fluorine – 14.0 mcg, molybdenum – 10.0 mcg, boron – 100.0 mcg, aluminum – 815.0 mcg and cobalt – 1.0 mcg.

The list of contained in eggplant vitamins: A, B1, B2, B6, B9, C, E, PP.

Eggplant benefits for health.

Eggplant contains a lot of good for heart: potassium, vitamins PP, group B, C, carotene, calcium, phosphorus, sodium, magnesium, copper, iron.

Use eggplant noticeable in prevention of atherosclerosis, blood vessels, so their use is strongly recommended for older people.

Because eggplant delicious and low-calorie, easily digested, they are included in the therapeutic diets and diets for weight loss.

It has been observed that vitamin C contained in eggplant, enough to effectively prevent colds and B vitamins have a beneficial effect on nervous system. Getting rid of a bad mood and insomnia with regular use of these vegetables - this is another proof of the use of eggplant.

Manganese and zinc, what ate in eggplant, help to improve health after stroke, eggplant may be eaten with diabet. Iron help to fight low hemoglobin, so it's recommended to pregnant women and the sick anemia.

Founded and regenerating properties of eggplant, it helps to quickly get rid of sores on the skin.

Eggplant harm and contraindications.

Eggplant may cause a harm in the event, to use overripe fruit, because it contains toxic solanine, which can cause poisoning. Poisoning symptoms: cramps, shortness of breath, vomiting, diarrhea, nausea, confusion, convulsions. To eliminate a harm caused to overripe eggplant by excessive drinking water and milk.

Overripe fruit differentiates stale-looking stalk, a large number of seeds inside. Therefore, to prevent eggplant harm caused, should be selected when you buy it young, what is shiny and elastic surface without spots.

Regardless of method of preparation, cut an eggplant in order to avoid poisoning and it's recommended to soak eggplant before cooking in salted water for half an hour.

It is not recommended to use eggplants for people with gastrointestinal pathology: ulcers, gastritis, indigestion.

Patients with diabetes and those who pass insulin therapy, it must be remembered that eggplants are low in carbohydrates and low in calories, so eggplant diet craze in such patients may provoke hypoglycemia.

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