Introduction: Eggplant, also known as eggplant or Aubergine, are one of the most widely cultivated food crops in India and Sri Lanka. Famous for its fruits, purple Eggplant is known to contain some beneficial nutrients and is now extensively cultivated in various parts of the world.
History: first ever recorded growing Eggplant happened in the 5th century BC in India and China. The plant was introduced later in Africa, the Middle East and then in Italy. Now, it is grown in various parts of Europe, Middle East, Africa and the United States. Today, Italy, Turkey, Egypt, China and Japan are the largest producers of Eggplant.
Description: the botanical name of Eggplant or Aubergine is Solanum melongena. Belongs to the plant family Solanaceae. It is commonly referred to as a member of the Solanaceae plants including potatoes, tomatoes and peppers. Eggplant varieties were developed around the world and all these varieties are distinguished based on size, shape and color of the fruit.
Nutritional profile: Eggplant is a good source of protein and dietary fiber. Other important nutrients that are present in Eggplant include potassium, manganese, copper and vitamin B1. It is also known to provide the body with vitamin B6, folate, magnesium and niacin. Eggplant also contains good reserves of phytonutrients as nasunin and chlorogenic acid. 92 per cent of the fruit is filled with water. Eggplant is completely free of cholesterol.
Advantages: Phytonutrients present in Eggplant can effectively neutralize the levels of free radicals and other toxins with their antioxidant properties. Due to the lack of cholesterol, Eggplant can be used in the treatment of hypercholesterolemia. Present in Eggplant Nasunin keeps fats and other lipids within cell membranes of the brain to get oxidized. Phenolic compounds such as chlorogenic acid present inside eggplants are known to have antimutagenic properties, antimicrobial, antiviral and anti-LDL. Eggplant is also useful in improving cardiovascular health in case of heart patients.