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Eggplant

Hi everyone in this note I want to tell about Eggplant, whose scientific name is Solanum melongena, originally from India, its name in Persian is badindjan. Persian is actually Arabic and during the occupation of Spain by Moors it came into Spanish, then with the discovery of the New World and land invasion it came to many other languages. It was in the Middle Ages, when merchants of that day brought eggplant to the Mediterranean culture.

The Eggplant contains 90% water, low fat, fiber (if eaten with skin) and low in calories so it is advisable to consume during the weight loss diets, it also contains vitamins A, C, D and B vitamins, is rich in iron, calcium, phosphorus, potassium, folic acid. Among the benefits of consumption for the body: it promotes blood circulation, reduces cholesterol, prevents arteriosclerosis, removes fat, and stimulates bile which is due to its antioxidant effect of vitamin E.

Eggplant

Eggplant

Importantly, in eggplant there was detected the presence of amines (serotonin and tyramine) that can cause allergic reactions and headaches in people sensitive to such substances, the raw eggplant, especially when it has matured, it also has solanine, an alkaloid poison that can cause headaches and upset stomachs, but this disappears as if by magic after heat treatment, so a well prepared and cooked eggplant is of no slightest risk.

How to choose eggplants: they should not be too big, but smooth and shiny, not too mature for spots to appear on the skin, then, when you peel it, there could be some brown spots on its white skin which tend to give a bitter taste. Its preservation is another difficult issue as it is not easily preserved, it should be eaten immediately, if possible, otherwise it can be stored in the refrigerator in a plastic bag between 1 or 2 days.

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