Eggplant was originally introduced to the United States in 1806 by President Thomas Jefferson, who was also an experimental botanist. This deep purple vegetable offers a unique taste and a plethora of preparation and cooking options – as well as intriguing health benefits! Consider these five good reasons to add eggplant to your monthly menu.
Antioxidants
Eggplant is considered one of the top five antioxidant foods. Our environment is filled with free radicals that get into our bodies and accelerate the aging process. Some free radicals also increase the risk of some types of diseases.
Antioxidants bind with free radical molecules, effectively removing them from the body. A diet rich in antioxidants has been shown to reduce the risk of some types of cancer. Antioxidants also act as an antimicrobial that could prevent a number of other illnesses as well.
Cholesterol Regulation
Eggplant also contains chlorogenic acid, which has been shown to lower LDL (bad) cholesterol in some circumstances. While the evidence of this benefit has not been proven fully in clinical trials, the other nutritional benefits of eggplant make it a good choice for this purpose as well. Chlorogenic acid is also considered a good antioxidant that acts as an anti-cancer, antimicrobial and antiviral agent in addition to its potential for affecting cholesterol levels.
Fiber Enhancement
Eggplant is rich in fiber, which provides numerous health benefits. Fiber-rich foods have been found to be beneficial to the heart and cardiovascular system, the digestive system and weight management. The American Diabetes Association recommends eggplant in the diet to help manage type II diabetes, due to its high fiber and low fat content. A single cup of eggplant contains almost 10% of your recommended daily fiber intake.
Nutrient Rich
It may seem like the antioxidants, fiber and cholesterol-regulating ingredients would be enough reasons to try new eggplant dishes. However, we aren’t done yet! This single vegetable also provides a high content of minerals like potassium, manganese, copper and magnesium. Vitamins included in this vegetable include thiamine, vitamin B6 and niacin.
This is a powerful punch of nutrients indeed, particularly when you consider that a full cup of eggplant only contains 27 calories as well. In fact, some nutrient tables show eggplant with as many as 80 nutrients in a single serving.
What Eggplant Doesn’t Have
In addition to the many positive substances eggplant does possess, there are many significant characteristics lacking as well. For example eggplant is low in both fat and sodium, two substances the American Heart Association urges us to each in smaller amounts daily. Eggplant is also low in calories, making it a good choice for those on a weight loss program or interested in ongoing weight maintenance.
Eggplant is a versatile food that is often overlooked on many dinner tables today. If you are looking for a versatile vegetable that provides ample nutrients, fiber and antioxidants in every serving, eggplant might be just the ticket. Check out the many eggplant recipes available and take your family to a whole new level of health.
