B.aingan in Hindi, Vaangi in Marathi, Badne Kai in Kannada, Begun in Bengali, Brinjal, aubergine or aubergine in English. This is a vegetable with many names.
Brinjal also offers a wide variety of Indian delicacies such as Bharwa Baingan, Khatte Baingan, Baingan Curry, Baingan Masala, Baingan Bharta, Baingan Fry and many more. No wonder it is sometimes referred to as the “king of vegetables”.
The vegetable is known to have Indo-Chinese origins and is now grown and consumed worldwide, mainly in tropical and subtropical areas. Brinjal is believed to have been around 300 BC. BC domesticated on Indian territory and is mentioned in ancient scriptures. It then emigrated to China, Japan, Europe and other parts of the world.
In addition to taste and history, Brinjal has immense health benefits including weight loss, chronic disease reduction, high levels of minerals, vitamins, and bioactive compounds that are important for human health.
Brinjal could serve as the perfect vegetable for weight loss because of its low calorific value and high nutritional content that boosts metabolism. Every 100 grams of Brinjal contains 15 kcal, including 0.9 g protein, 0.4 g fat, 2.2 g carbohydrates and 2.7 g fiber. It contains, among other things, polyphenols, a source of chlorogenic acid that helps reduce body mass and fat. Research shows that obese subjects who were given the compound for four weeks showed a reduction in body weight.
In addition, says nutritionist Dr. Karishma Patil from Nashik: “It also contains 92 percent water, which means that the vegetables, when consumed, help fill the stomach, satisfy the appetite and at the same time aid in weight loss.”
She adds that Brinjal contains complex sugars that are not easily absorbed by the body, preventing weight gain. “The saponin helps prevent the accumulation and absorption of fat in the body and thus aids in weight loss. It also doesn’t have any cholesterol, which is detrimental to the body, ”she says.
The vegetables contain chlorogenic acid and anthocyanin compounds. They act as antioxidants, cancer-fighting, antimicrobial, antidiabetic, cancer-fighting, and neuroprotective agents. The anthocyanins that are normally found in the skin of vegetables and fruits are responsible for pigmentation.
Epidemiological evidence suggests that consuming antioxidants can significantly reduce the risk of cancer. In addition, several studies suggest that Brinjal has therapeutic effects for burns, warts, and other inflammatory conditions such as stomatitis and gastritis.
Eggplant on a farm.
Mental health and Alzheimer’s
Research shows that a lack of antioxidants has negative effects on the body’s defense system. It leads to oxidative stress, which is caused by a disruption in free radical production and antioxidant defenses, including mood disorders.
The teardrop-shaped vegetables in green, purple, purple, and other colors are rich in antioxidants and help fight anxiety disorders and depression. Brinjal can help relieve symptoms within weeks.
Oxidative stress leads to the development of neurodegenerative diseases such as Alzheimer’s disease. Vitamins, C and E in the Brinjal diet can also reduce the risks.
Good for the heart
The vegetables can reduce low-density lipoprotein (LDL) or bad cholesterol, which is responsible for increasing the risk of heart disease and stroke. On the other hand, thanks to the presence of anthocyanins, Brinjal increases good cholesterol in the body.
A word of caution
Despite numerous benefits, experts warn that the vegetables can cause health problems in some people.
Dr. Geeta Dharmatti, a clinical nutritionist from Pune, says: “Brinjal or eggplant belong to the nightshade family because they contain saponins and can cause autoimmune diseases or inflammation in a person.”
Dr. Geeta says people who are prone to allergies should consume it with caution as it can also cause rashes or itching.
Dr. Karishma adds that the vegetable can make inflammation or pain worse in arthritis sufferers. In addition, the vegetable contains significant amounts of oxalates, and those suffering from kidney stones should avoid excessive consumption.
Here is a recipe to try out.
Eggplant salad. Courtesy: www.taste.com.au
Grilled eggplant salad
Servings: 2 people Calorie value: 75kcal per serving
* 1 medium eggplant halved lengthways and sliced crosswise 1/2 inch thick
* 1 tablespoon of extra virgin olive oil
* Sea salt and freshly ground pepper
* 1 small bowl of halved cherry tomatoes
* 1/4 bowl of chopped parsley
* 1 teaspoon of fresh lemon juice
preparation: Preheat a grill pan. Brush the aubergine slices on both sides with olive oil and season with salt and pepper. Grill the eggplants over medium heat for about 5-6 minutes until they are lightly charred and tender. Transfer the eggplant to a bowl. Add tomatoes, parsley and lemon juice, season with salt and pepper and mix.
Edited by Vinayak Hegde