Useful and medicinal properties of eggplant
Perennial plant of the genus Solanaceae. The height of the stem is 1 m or more, the leaves are large, the flowers are violet, single or in the hands. Fruit is a berry of various
color and shape. The plant likes heat and moisture. In the wild, it grows in South Asia, where its culture originated in ancient times. In Europe, the eggplant was first known as a medicinal plant and only from the 18th century it was used for food. It is grown as a vegetable in the tropical and subtropical regions of the CIS countries( Transcaucasia, Moldova, Ukraine, Central Asia), and also in the North Caucasus.
The therapeutic effect of eggplant on the body is manifold. It lowers the level of cholesterol in the blood, increases the excretion of urate in the urine. Clears the walls of vessels from salt and cholesterol deposits, prevents the development of atherosclerosis. Due to the increased content of salts, potassium improves the functioning of the heart muscle.
In folk medicine is used for the prevention and treatment of atherosclerosis, gout, with edema associated with weakened heart function, as well as with liver diseases.
Eggplant is applied in the form of pickles, marinades, canning products, and also as an additive to salads and second courses.
Eggplant contains a lot of fiber, which is practically not digested in the intestines, but contributes to the improvement of peristalsis and stimulates the processes of digestion of food in the stomach and intestines. In addition, fiber helps improve bile secretion and promotes elimination of toxic metabolic products from the body.
As a dietary product, aubergines are recommended for diseases of the cardiovascular system and swelling of any origin.
A large number of microelements such as zinc, copper, manganese, cobalt, and iron have been found in eggplants, so the fruits of the plant are useful in pregnancy and anemia. To prepare dishes usually take young, dense eggplant, not exceeding 8 cm in diameter. 100 g of raw eggplant contains about 15 kcal. The energy value of fried eggplant increases many times due to the fact that it absorbs a large amount of fat during cooking. In 100 g of eggplant, fried in sunflower oil, contains not less than 300 kcal. Dishes made from aubergine, well diversify the menu of people suffering from diabetes and other chronic diseases.