The benefits of eggplant — kings of oriental cuisine
The benefits of eggplant for the human body
Copper, iron, cobalt, manganese improve the blood formation process and blood composition, have a beneficial effect on the work of the spleen and bone marrow.
They are useful for people suffering from anemia, as they help the formation of red blood cells and bring hemoglobin back to normal..
They have a mild diuretic effect and may be included in the diet of people with kidney disease..
Positive effect on the condition of many organs. Improve the activity of the heart and the state of blood vessels.
Prevent the development of atherosclerosis.
Help the kidneys.
Cleanses the intestines and bile ducts.
Nutritionists recommend this healthy vegetable to people with high cholesterol. Eggplant helps bring out its surplus.
For heart «little blue» very useful, because our heart is in great need of minerals, especially potassium and magnesium salts.
Eating eggplant regularly is good for the liver. People with liver disease should include non-fried foods in their diets..
Help keep a clear mind until old age.
Save from UV,
Normalize blood sugar, serve as prevention of diabetes.
Useful for the eyes, normalize eye pressure, fight eye fatigue.
Low calorie and high nutritional value allow you to actively include these vegetables in the menu of people who are overweight and obese.
Contain nasunin, a substance that protects brain cells from damage.
On the one hand, eggplants perfectly saturate, and on the other — improve bowel function and act as a mild diuretic.
Purple food is good for treating and preventing colds..
Contains coarse fibers that cleanse the body of various harmful substances.
Dark purple indicates availability Anthocyanins, anti-cancer substances. Anthocyanins also improve memory, protect against cardiovascular diseases, hypertension, thrombophlebitis..
If you want to quit smoking, replace cigarettes with eggplant, they have a lot of nicotinic acid, so using them will help reduce the pain associated with quitting nicotine.
It is almost impossible to get fat on the eggplant, unless, of course, they are cooked in a deep fryer in a thick layer of boiling oil.
The use of eggplant for the body is huge, they are even used by traditional healers.
The use of eggplant and the use in folk medicine. Eggplant juice has antiseptic and antibacterial properties, helps to cope with infections.. Topically used to heal wounds, ulcers.
Lotions of grated eggplant remove inflammation on the skin. Grate the eggplant and gruel for 15 minutes on the affected areas.
Contribute to lowering blood sugar, therefore recommended for patients with diabetes.
It is often recommended to use a vegetable for gout, as eggplant does not allow uric acid to accumulate in the blood, an excess of which becomes one of the causes of this disease. To treat gout in winter, you can use dried «little blue» , grown on their site. They are much more useful than expensive beautiful fruits from the supermarket..
Powder from dried peel treats hypertension: the peel is crushed in a coffee grinder and drink before eating a teaspoon.
An infusion is prepared from the powder to strengthen the teeth and gums: pour a tablespoon with a glass of boiling water, insist, add a teaspoon of salt and rinse your mouth.
How to choose?
Choose small fruits, they are tender and do not require pre-soaking in salted water.
To identify young vegetables, you need to look at the stem if it is green — the fruit is young if brown — old.
If you do not like bitterness, then choose white eggplant, they have the most delicate taste.
The fruit should not be dented, scratched, stained, cut.
The fruit must have a stalk. If it is not, then choose another vegetable.
The skin should be smooth, shiny..
Press on the eggplant with your finger — the hole on it should disappear pretty quickly.
Must be resilient and not very light.
Discard specimens with a white coating or a non-intense white color. This indicates overripeness and the presence of bitterness.
The benefits of eggplant and proper preparation Never buy overripe fruits. The alkaloid solanine accumulates in them. It is toxic. After poisoning with this substance, nausea, diarrhea, vomiting, intestinal colic appear, neurological disorders, shortness of breath may appear.
In case of poisoning, you must immediately take measures to detoxify the body: milk and egg white will help neutralize the effects of harmful solanine. You can take enterosorbents.
Heat treatment completely destroys solanine. And if you soak the eggplant in salt water before cooking, the risk of poisoning is reduced to zero.
How to cook in order to maximize the benefits of eggplant?
Eggplant should be peeled, cut into thin plates and lowered for 10 minutes in salted cold water. During this time, all bitterness will go into it and vegetables will be safe to eat.
Soaked in salt water «little blue» need to dry on a paper or ordinary towel. Then you can stew, bake, fry.
You can dry the eggplant. To do this, dry the fruits soaked in salt water with a towel, put on a thread and hang over a watered or open source of fire.
Dry eggplants are dried in much the same way as mushrooms, and they are stored in cloth bags in a cool, dry place..