Brinjal: Health Benefits, Uses and Side Effects of Eggplants

Eggplant or brinjal are sometimes referred to as the 'King of vegetables' in some ways and it is not without reason. There are numerous health benefits of eggplants.

Eggplant gives you healthy bones and compensates for osteoporosis initiation. It helps you cope with anemia symptoms, improves cognitive function, improves cardiovascular health, and also strengthens the digestive system. In addition, Eggplant also helps you lose weight, lowers levels of discomfort, helps shield children from birth defects, and battles certain cancer strains as well. 

Eggplant or Brinjal Cultivation 

It is believed that eggplants originated in India and have been cultivated there as well as in China for nearly 1500 years. Literary references to eggplants dating back to the 3rd century A.D. can be found in Sanskrit. The use of various kinds of eggplants in the 7th to 9th centuries A.D. is also documented in Chinese history. The Aubergine, as it is known in the United Kingdom, first appeared in the 16th century in a British botany book. Later, via different trade routes, this vegetable was introduced to different countries. 

In warm climates, eggplants grow best and a temperature range of 70-85 degrees Fahrenheit is ideal. For the cultivation of this vegetable, rich, well-drained, slightly alkaline soil is also best suited. This plant requires warm weather for about 5 months before it can bear fruit. 

Nutrition, drawbacks, uses, side effects of Eggplant 

The eggplant or aubergine is a species of nightshade belonging to the genus Solanum and is mainly cultivated for its edible fruit. It is widely known as brinjal in South and South-east Asia. This purple or black colored glossy vegetable will grow in wild varieties up to a length of more than just a foot. The standard edible variants, however, are considerably smaller. Basically eggplant is a delicate and tropical annual plant and in a temperate climate it grows best. It is native to South Asia, but numerous variations of it are found all over the globe in various cuisines. 

Eggplant or Brinjal Health Benefits: 

Eggplant has no cholesterol, no fat and is very low in calories. It is rich in dietary fiber which adds bulk to our stool and helps in the effective elimination of waste materials from our body. Eggplant contains potassium, which is a vasodilator and is essential to our brain's proper functioning. It helps our brain to receive blood rich in oxygen and, thus, help neural pathways to develop. This, in turn, improves our memory and the ability to think analytically. It also helps to prevent the growth of tumors and the growth and spreading of cancerous cells. 

Eggplant is a rich source of iron and contains copper which, together with iron, helps to increase the count of red blood cells. Folic acid is essential for pregnant women to include eggplant in their diet. Eggplants are good for diabetes management because they are fiber-rich and low in soluble carbohydrates. 

Eggplant Uses 

Eggplant skin has a variety of dietary advantages. The oxygen radical absorption capacity of eggplants is ranked among the top 10 vegetables. This is because it is abundant in phenols that help our body destroy free radicals. It tastes fine with fried eggplant, but they consume a lot of oil. Baked, roasted or steamed eggplants are much ideal for eating. 

Side-effects & Allergies of Eggplant 

Consumption of this vegetable in large quantities may have some harmful effects on your body, despite all the health benefits that eggplant offers. Nasunin, which is present in eggplants, is a phytochemical that can bind and remove iron from cells. Stones in the kidney can result from the oxalates in this vegetable. Finally, eggplant belongs to the vegetable family of nightshades and, if taken in large quantities, may cause allergic reactions in some people.