Whether you call it brinjal, aubergine or eggplant – like that euphemism-loaded emoji – this deep purple vegetable is often forgotten from our weekly kitchen roster.
But don’t be fooled by its pretty colour and varied shapes, eggplant is not just a versatile vegetable but it is power-packed with nutritional benefits. Let’s learn about some of them.
Rich in antioxidants
Eggplants, especially their peels, are rich in a pigment called anthocyanins with antioxidative properties. They are also a good source of manganese, folate, potassium as well as vitamin C and K.
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Brain & heart health
The antioxidants in eggplant also help combat oxidative stress and neutralise free radicals in the body. High levels of oxidative stress can damage cells and DNA. By fighting radical damage, eggplants can support both your heart and brain health.
Promotes healthy digestion
One cup of raw eggplant consists of about 20 grams of fibre. The rich mix of insoluble and soluble fibre in the purple veg is great news for a healthy digestive system. Insoluble fibre allows the movement of food through the intestines, ultimately preventing and relieving constipation.
The fibre also helps keep you full for longer! So, whip up a bharta or grill some aubergine discs and relish the benefits of this yummy veg.
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