Aubergines also known as eggplant a vegetable that has a lot to offer nutritionally, it does have some benefits that should be included in everyone’s diet.
Aubergines a glossy, purple-black vegetable, encircled at the base by green, papery leaves. They are roughly oval in shape and widely used in Middle Eastern, Asian and South European countries. They are originally native to India.
Health Benefits
Aubergines a useful source of vitamins, minerals and fibre, which are all essential for health. In African traditional medicine, the vegetables are used as a treatment for epilepsy. In Asia, they are used to relieve symptoms of measles and stomach cancer.
Aubergines are a very good source of Dietary Fiber, the famous plant compound that our bodies need for proper digestion. Dietary Fiber also helps in the areas of weight loss (by making us feel fuller for longer), diabetes management, and heart health. Speaking of heart health, aubergines are also naturally low in saturated fat, cholesterol and sodium.
Aubergines are extremely versatile with distinctive texture and flavour, they are used as a basis for many dishes. Aubergines are often sliced and fried, (which greatly increases calorie content since the flesh readily absorbs oil and fat) or they can be baked, stuffed etc.
Disadvantages: fat content is high if the Aubergines are fried.
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