SURPRISING HEALTH BENEFITS OF EGGPLANT.

 Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world.

Although often considered a vegetable, they’re technically a fruit, as they grow from a flowering plant and contain seeds.

There are many varieties that range in size and color. And while eggplants with a deep purple skin are most common, they can be red, green or even black.

In addition to bringing a unique texture and mild flavor to recipes, eggplant brings a host of potential health benefits.

This article takes a deep look at 7 health benefits of eggplants.

1. Rich in Many Nutrients

Eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories.

One cup (82 grams) of raw eggplant contains the following nutrients (2):

• Calories: 20
• Carbs: 5 grams
• Fiber: 3 grams

Protein: 1 gram

Manganese: 10% of the RDI

Folate: 5% of the RDI

Potassium: 5% of the RDI

Vitamin K: 4% of the RDI

Vitamin C: 3% of the RDI

Eggplants also contain small amounts of other nutrients, including niacin, magnesium and copper. 

SUMMARY:Eggplant provides a good amount of fiber, vitamins and minerals in few calories.

2. High in Antioxidants

In addition to containing a variety of vitamins and minerals, eggplants boast a high number of antioxidants.

Antioxidants are substances that help protect the body from damage caused by harmful substances known as free radicals.

Studies have shown that antioxidants could help prevent many types of chronic disease, such as heart disease and cancer.

Eggplants are especially rich in anthocyanins, a type of pigment with antioxidant properties that’s responsible for their vibrant color.

In particular, an anthocyanin in eggplants called nasunin is especially beneficial.

In fact, multiple test-tube studies have confirmed that it’s effective at protecting cells against damage from harmful free radicals.

SUMMARY:Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.

3. May Reduce the Risk of Heart Disease

Thanks to their antioxidant content, some studies suggest that eggplants may help reduce the risk of heart disease.

In one study, rabbits with high cholesterol were given 0.3 ounces (10 ml) of eggplant juice daily for two weeks.

At the end of the study, they had lower levels of both LDL cholesterol and triglycerides, two blood markers that can lead to an increased risk of heart disease when elevated .

Other studies have demonstrated that eggplants may have a protective effect on the heart.

In one study, animals were fed raw or grilled eggplant for 30 days. Both types improved heart function and reduced heart attack severity .

While these results are promising, it’s important to note that current research is limited to animal and test-tube studies. Further research is needed to evaluate how eggplants may affect heart health in humans.

SUMMARY:Some animal studies have found that eggplants may improve heart function and reduce LDL cholesterol and triglyceride levels, though human research is needed.