The Health Benefits of Eggplants
This purple vegetable protects your arteries and boosts your immunity.
Updated on January 8, 2020 by Cynthia Sass, MPH, RD Share Tweet Pin Email Eggplants, one of the few purple vegetables available in a mainstream market, are not particularly popular with consumers. In fact, they are not even among the top 20 vegetables sold in the United States. However, if you’ve read about the nutritional advantages of eggplant, you might want to increase your consumption. The lowdown on this somewhat obscure plant, as well as simple ways to include it in your daily diet, can be found here.
Nutritional information for eggplant One cup of cubed eggplant contains only 20 calories but a number of important nutrients. The pigments that give eggplant their purple color are called anthocyanins, and they have antioxidant properties that have been linked to fighting inflammation and protecting against obesity. Another, called nasunin, is especially great at fighting off free extremists, and shielding cells from harm that can prompt untimely maturing and sickness. Eggplant is an important food for preventing neurodegenerative diseases like Alzheimer’s because this may be especially true in the brain.
Through its antimicrobial and antiviral properties, the chlorogenic acid in eggplant aids immunity. Additionally, a cup of eggplant provides approximately 10% of the daily requirement for manganese, a mineral that aids in the production of collagen and promotes healthy skin and bones. The vegetable contains folate and other B vitamins in smaller amounts, potassium, and vitamins C and K. 7 Easy Recipes That Will Make Anyone Obsessed With Eggplant Eggplant benefits In addition to the antioxidants, nutrients, and fiber that eggplants provide, they may also offer protection against the leading cause of death among men and women in the United States: cardiac disease It has been demonstrated that the anthocyanins in eggplant aid in lowering women’s central blood pressure and artery stiffness. A measure of heart disease and stroke that can be used as a predictor is central blood pressure, which is the pressure in the aorta that takes blood out of the heart and into the body. Additionally, anthocyanins assist in preventing the oxidation of “bad” LDL cholesterol, which is a factor in the development of artery hardening, which can result in a heart attack or stroke.
Eggplant is a low-carb, non-starchy vegetable. Carbs in eggplant About the size of a baseball, a one-cup serving has 2.5 grams of net carbs and 5 grams of carbs. As well as supporting stomach related wellbeing and gut consistency, eggplant fiber controls glucose and insulin levels, and supports weight reduction by helping completion. When you’re trying to cut back on other high-carb foods, it also makes a great filler. For instance, if you serve one cup of cubed eggplant with half a cup of cooked penne pasta instead of the other way around, you can cut down on about 20 grams of carbs per meal.