Eggplant – the nutritionist gives reasons for including fruit in food

Low in calories and rich in nutrients, aubergines are an excellent fruit to make your diet healthier; see the benefits

rich in antioxidants and vitamins, the eggplant is a fruit present in different cultures. Of Indian origin, this food is currently found in Arab, Japanese, Italian and Brazilian cuisines.

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And it is precisely because of you versatility that eggplant is also in several dishes. A fundamental ingredient in pasta, it also prepares pasta, sauces, salads and accompanies meat, making everything even more delicious.

But this is not your advantage! According to nutritionist Soraia Batista, “the eggplant is a superfood that it helps digestion and is low in calories. Therefore excellent for those looking for a healthier diet”.

Properties and benefits of foods

Did you know that eggplant belongs to the pepper family? So it is! Also, the fruit copes well with heat. so he grown all year round in Brazil and is always available at fairs and supermarkets at an affordable price.

Its composition is also worth mentioning. Source of magnesium, calcium, iron, sulfur, vitamins A, C and vitamins of group B, eggplant also prevents cellular aging. This is thanks to your purplish barkwhich contains anthocyanins, a pigment that helps fight free radicals.

As for the benefits of eggplants, it is possible to list a few:

• Help in the health of nails and hair;
• Helps in the proper functioning of the intestine;
• Prevents some types of cancer;
• Strengthens bones;
• Helps reduce blood sugar;

But these are not the only ones. Soraia comments that a study by Adam Mickiewicz University in Poland indicated that eggplant is one of a group of foods that produce natural compounds capable of curing many ailments. Its properties are significant for inhibiting, for example, the growth of cancer cells.

How to consume eggplants?

If you have difficulty include eggplants in your diet, the nutrition expert at Pluxee has tips that can help. Find out what they are!

• Soaking the aubergines in water with a few drops of lemon softens their slightly bitter taste and prevents them from browning after being peeled and chopped;

• Eggplants can be easily mashed, which makes them easier to prepare;

• To prepare the pasta, remove the peel after cooking;

• Don’t discard the peels! Enjoy them in stews, casseroles, sauces, and preserves;

• If baking or breading, do not remove the skin. Helps keep food’s shape;

• For frying, prefer to coat the aubergines with flour to reduce oil absorption.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.