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Is Aubergine Healthy and What is the Best Way to Eat Eggplant?

is aubergine healthy? 

For a long time leading scientists in the world thought that the eggplant had no health benefits at all, but in recent years, it has been discovered that this misconception stems mainly from its conventional method of preparation which involves the discarding of the its peel. 

Here are a few misconceptions about eggplants that were dispelled and a few great reasons to eat eggplant health food. So, is eggplant healthy to eat?

picture of eggplants

The eggplant is fattening

Not true. The eggplant contains more than 90 percent water, less than half a percent of fat, about 1.5 grams of protein and about 9 grams of carbohydrates, of which 2.5 grams are dietary fiber. 

Since eggplants have very few calories (35 calories per 100 grams cooked eggplant), are low in fat and contain high amounts of fiber, they contribute to a sense of satiety. 

So as long as eggplants are prepared correctly, they might be a good option for people trying to lose or control their weight.

It is not healthy to eat the eggplant with its shell

Not true. Eggplant peel is a source of purple antioxidants called anthocyanins. These can help protect against aging processes and diseases. It is recommended to combine eggplant in the weekly menu as a source of protective components. 

On the contrary, when the eggplant is fried and its peel discarded, many of its important nutrients lose their value or are thrown into the trash. 

If cooked in soups, baked or simply steamed, the eggplant is actually beneficial to our health. Eggplants contain high amounts of antioxidants, are full of vitamins and fiber and have very few calories.

The eggplant has no nutritional values

Not true. Eggplant is rich in antioxidants (various types of polyphenols) that help protect against the development of diseases, soluble and insoluble fiber, and contains B vitamins such as B1 and B6, potassium and others. 

The nutrient fibers in the eggplant contribute to regulating the activity of the digestive system and to slowing down and reducing the absorption of nutrients such as sugar and cholesterol. 

Other eggplant components, such as sapphons, also contribute to lowering cholesterol levels.

It is recommended to consume vegetables and fruits from 5 groups of color on a daily basis: red, orange, green, white and purple. As mentioned before, the eggplant's peel is a source of purple antioxidants called anthocyanins. 


These can help protect against aging processes and diseases. Therefore, combining eggplant in the diet can help to diversify vegetable consumption and provide important purple antioxidants. 

Eggplant is also rich in other important polyphenols, such as chlorogenic acid, that can help reduce the risk of a wide range of diseases.

Eggplants are rich in soluble and insoluble fiber and contribute to intestinal health - 100 grams cooked eggplant contains almost 10% of the recommended daily dietary fiber intake. 


Nutrients contribute to the regulation of gastrointestinal activity, to maintain the health of the intestine and to protect it against cancerous processes, and to slow down and reduce the absorption of nutrients such as sugar and cholesterol. 

Vitamins and minerals - Eggplant contains a significant amount of beta carotene, B vitamins, vitamin C and essential minerals such as iron, zinc, calcium, potassium, copper and phosphorus. 

It also contains astringent substances that constrict blood vessels and is therefore good for healing hemorrhoids and bleeding wounds.

Source of B vitamins - Eggplant is a source of B1 vitamins responsible for the production of energy for the brain and nervous system activity: Vitamin B6, for example, contributes to lowering homocysteine ​​levels in the blood, which may reduce the risk of heart disease.

Eggplants may contribute to protecting the body against various diseases

Integrating eggplant in ones diet can help increase the consumption and variety of vegetables and help different natural mechanisms reduce the risk of a variety of diseases such as cardiovascular disease, cancer and possibly even diabetes.

Eggplants may nourish the brain and improve blood circulation - Eggplants contain many phytonutrients that improve the blood flow in the body, especially the blood reaching the brain, but it is important to note that these substances are found only in the eggplant peel. 

These are actually compounds that give the plant its color and taste, so the more beautiful the eggplant, the healthier it will be.

Eggplants are nutritious and recommended for diabetics - For centuries, many cultures have used eggplant to control symptoms of diabetes, and recent research confirms its ability to fulfill this role. 


This advantage is due to its high fiber content, compared to the low amount of soluble carbohydrates it contains.

Reduces Cholesterol - Eggplant plays an important role in maintaining our heart and blood system. 


In studies conducted in France over the past 10 years, it is found that the eggplant reduces the amount of bad cholesterol in the body, but this effect only occurs if cooked at a temperature not exceeding 200 degrees.

Eggplant may help to maintain normal blood pressure - In addition to its effect on bad cholesterol in the body, the eggplant keeps our heart healthy in other ways as well. 


The eggplant is a good source of potassium that contributes to maintaining normal blood pressure levels. 

In addition, the eggplant's peel and meat are filled with important flavonoids that contribute to maintain normal blood pressure and relieve stress.

Strengthens the blood vessels - Regular consumption of eggplant may help to prevent blockages in blood vessels, thanks to the high content of vitamin K that strengthens blood vessels in the body.

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