EGGPLANT

 

eggplant, aubergine, brinjal, and bagan is a plant species of nightshade family Solanaceae. its scientific name is Solanum melongena. it is used as edible fruit. it is a berry according to botanical definition. typically used in cooking.mostly commonly purple, the spongy, absorbent fruit is used in cuisines.

HEALTH BENEFITS

Brinjal may help the reduce or risk of cancer, heart disease, heart attack. it may help the circulation of blood due to essential bioactive compounds, potassium, fiber, vitamin B6

NUTRIENT

Total fat;0.2gcholesterol; 0sodium; 2potassium; 229Total carbohydrate; 6gprotein; 1g. bringle good for diabetes..help in weight loss. rich in antioxidantsincreases the bone strength. good for vision. .Brinjal for beautiful skin is helpful. it is good for weight loss. it promotes the blood sugar control

RICH IN NUTRIENTS

Eggplant is rich in fiber but low in calories, it contains potassium, magnese, vitamin C, Vitamin K, and folate. it contains the antioxidant nasunin, which helps  the protect cell for damage

AIDS IN DIGESTION

the fiber content in eggplant promotes digestive health 

USES

1. COOKING: Brinjal can be cooked in different ways including frying, grilling, roasting, and stewing. it is the main ailment in dishes ratatouille, moussaka, baba gnoush, and caponata

2. CURRIES: In many Asian cuisines, especially in Indian, Asian, and Thai cooking, eggplant is used in curries or in stir-fries. it absorbs flavors well and adds a unique texture to the dish

3. PICKLES: some traditional culture, it is used in pickles where it preserved in oil or vineger or add spices in it.