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8 Excellent Reasons to Eat More Eggplants

8 Excellent Reasons to Eat More Eggplants

I have always been an eggplant lover. I was shocked to hear that the Hindi word for them, ‘baingan,’ is actually derived from another word that means ‘without merit,’ since the eggplant has for long time been misunderstood as a non-nourishing food.

Whoever floated this idea, should be eating their words—and more eggplants! Here’s what the humble eggplant can do to help you live healthier:

  • The iron, calcium and other minerals in eggplant supply the essential nutrients required by the body.  All this, while relishing a highly flavorful veggie, is a good deal, indeed! Stuff, grill, bake, roast, stew your eggplants—they’re delicious in most avatars!
  • Eggplants contain certain essential phyto nutrients which improve blood circulation and nourish the brain. But remember—these nutrients are concentrated in the skin of the eggplant, so don’t char and throw it away.
  • They provide fiber, which protects the digestive tract. In fact, regular intake of eggplants can protect you from colon cancer.
  • Eggplant is low in calories, with just 35 per cup. It contains no fat and its high fiber content can help you feel full.
  • For centuries, eggplants have been used for controlling and managing diabetes. Modern research validates this role, thanks to the high fiber and low soluble carbohydrate content of the eggplant.
  • Eggplants have a role in heart care, too. Research studies show they can lower ‘bad’ cholesterol. But you must cook them the right way to get these benefits. Fried eggplant soaks up a lot of fat, making it harmful and heavy. Instead, bake it at 400 degrees, which brings out glorious flavor and gives you all the goodness an eggplant holds!
  • The heart-healthy benefits of eggplant don’t end with limiting cholesterol. Eggplants are high in bioflavonoids, which are known to control high blood pressure and relieve stress.
  • Regular consumption of eggplant helps prevent blood clots—thanks again to Vitamin K and bioflavonoids, which strengthen capillaries.

Eggplant Recipes:
Gluten-Free Eggplant Parmesan
Grilled Eggplant Stacks with Tomato, Feta & Basil
Eggplant & Olive Dip Recipe

 

Read more: All recipes, Diet & Nutrition, Food, General Health, Health, Life, , , , , , , , , , , ,

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Shubhra Krishan

Writer, editor and journalist Shubhra Krishan is the author of Essential Ayurveda: What it is and what it can do for you (New World Library, 2003), Radiant Body, Restful Mind: A Woman's book of comfort (New World Library, 2004), and The 9 to 5 Yogi: How to feel like a sage while working like a dog (Hay House India, 2011).

135 comments

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2:33AM PST on Jan 29, 2015

Thanks for the good article

6:15AM PST on Jan 19, 2015

Thank you

1:10AM PST on Jan 18, 2015

I just need 1 reason - its delicious

7:28PM PST on Jan 16, 2015

Thank you.

12:21PM PST on Jan 13, 2015

I don't need more reason to love them, but it's no season for them here now.

5:56AM PST on Jan 12, 2015

I have always loved eggplant. Being from S. Louisiana, it was a regular staple of our diet. My children were raised on eggplant jambalaya. Now that I am eating more sensibly I have not thought about it because of the ingredients needed to make it. I am so glad to see the medicinal properties of eggplant and soooo many receipts. Now I can return to enjoying it.

6:00PM PDT on Aug 23, 2014

Someone I cook for "thinks" he doesn't like eggplant. If he only knew that he eats it. I sneak it into dishes. :) Course I can't leave the skin on or else it would be discovered and pushed aside. So it's the inners only.

8:12AM PDT on Aug 10, 2014

good to know

5:06AM PDT on Aug 9, 2014

Can't wait till our eggplant are ready from the garden. Thanks for the hints.

5:30AM PDT on Jul 8, 2014

I only like it cooked a few ways..then its really good

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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