Eggplant is a very tasty and healthy vegetable. Relate it to the nightshade family. The birthplace of this product is India, where its use in food began many centuries ago. Now eggplant, which is a close relative of tomatoes and potatoes, is grown in Russia. Modern culinary specialists offer a huge number of delicious dishes with this vegetable.
However, people appreciate not only the palatability of this product. Equally important is the benefit of eggplant for human health. Fiber is in a ripened vegetable. It is rich in organic acids, pectin, vitamins C, P, A and group B. Sugars, natural tannins, as well as proteins and fats are present in the vegetable. The benefits of eggplant are also in the minerals in their composition. More specifically, in manganese and potassium, phosphorus and aluminum, cobalt and calcium, magnesium and zinc, iron and copper. Such a wide variety of active ingredients explains the value of this vegetable for any human body.
The benefits of eggplant are manifested in their ability to regulate blood cholesterol levels. The use of a healing vegetable does not allow the development of atherosclerotic changes. This has a beneficial effect on the functioning of the entire cardiovascular system.
The use of eggplant lies in their mild diuretic effect. They are recommended to be included in the diet for kidney pathologies and edema. The use of a healing vegetable allows you to cleanse the intestines and bile ducts. The liver also stabilizes under the influence of the active components that make up the eggplant. Experts recommend regularly consuming this valuable vegetable. The minimum number of stewed fruits - one tablespoon per day - will avoid liver and kidney pathologies.
Eggplant is very beneficial for the spleen and bone marrow. They increase hemoglobin and normalize blood formation processes. Eggplants, the benefits and harms of which have been known since ancient times, are recommended by nutritionists to eliminate anemia. This valuable vegetable is also useful for patients with diabetes. Eating it helps to reduce the level of sugar in the blood. Both traditional and traditional medicine recommend eggplant for regular use by patients with gout. This vegetable alleviates the condition of such people, removing excess uric acid from the body.
It is advised to eat purple fruits and those who monitor the weight. Dishes in which the vegetable is included give a quick feeling of satiety, while at the same time having a minimal calorie content. In addition, the use of eggplant contributes to normal intestinal motility.
Folk healers also use the juice of this vegetable. It has a powerful antibacterial and antiseptic effect. Eggplant juice is recommended for getting rid of various infections. With the external use of this tool, the healing of various wounds, including open ones, is accelerated.
Eggplant is also useful for those people who want to quit smoking. The fruits of the vegetable contain nicotinic acid. This component also helps to cope with the uncomfortable state caused by quitting tobacco. Hypertensive patients are advised to use a powder made from the dry peel of a vegetable.
Eggplant, the benefits and contraindications of which are known to experts, should not be eaten with acute gastritis and ulcers found in the duodenum or stomach. This is due to the presence in the vegetable of a large amount of fiber, which can cause an exacerbation of these pathologies.