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Health Benefits of Baingan (Eggplant)

Rajan is a botany and chemistry major. He has worked as a poultry breeder for 23 years, breeding layer and broiler parents.

Latin Name: Solanum melongena.

About Eggplant

In India, it is called "Baingan" or "Brinjal".

Some other names for eggplant are cucumber, aubergine, the apple of love, terong, guinea squash, gully bean, melongene and pea apple.

Eggplant is native to India and belongs to the nightshade family, the family to which tomato and potato belong.

The seeds are bitter as they contain nicotinoid alkaloids. Eggplant is closely related to tobacco. The flowers and leaves are poisonous when consumed in large quantities as they contain the toxic alkaloid solanine.

There are many varieties of eggplant producing different coloured, sized and shaped fruits though most of them are shades of purple and the others white, yellow and green ones.

The skin of the fruit is edible and the flesh smooth and spongy. Eggplant is used in cuisines of many countries. In India, it is usually made in a variety of ways like in soups, dals, curries and also fried, stuffed and pickled.

When cut the flesh turns to brown within minutes, when kept exposed to air due to oxidation. To prevent this, either drizzle some lemon juice over the cut pieces and mix to coat them well or keep dipping the pieces in saltwater as you cut the eggplant.

Below are 2 videos which show two popular ways of making eggplant in India.

Bharwan Baingan (Stuffed Eggplant)

Aloo Baingan ki Sabzi (Eggplant & Potato Curry)

Nutrients In Eggplant

  • Low in calories, provides just 24 calories in 100 grams.
  • Fat, cholesterol and sodium-free.
  • Good source of dietary fibre. Supplies 9% daily requirement in 100 grams.
  • Rich in phytochemicals, the anthocyanins.
  • Has a low Glycemic Index.
  • Contains good amounts of many B complex vitamins.
  • Also a good source of the minerals manganese, copper, iron and potassium.

Nutrients In Egg Plant

 

Aubergine (Brinjal), (Solanum melongena), raw, Nutritive value per 100 g

 

 

(Source: USDA National Nutrient data base)

 

Principle

Nutrient Value

Percentage of RDA

Energy

24 Kcal

1%

Carbohydrates

5.7 g

4%

Protein

1 g

2%

Total Fat

0.19 g

1%

Cholesterol

0 mg

0%

Dietary Fiber

3.40 g

9%

Vitamins

 

 

Folates

22 micro gm

5.50%

Niacin

0.649 mg

4%

Pantothenic acid

0.281 mg

6%

Pyridoxine

0.084 mg

6.50%

Riboflavin

0.037 mg

3%

Thiamin

0.039 mg

3%

Vitamin A

27 IU

1%

Vitamin C

2.2 mg

3.50%

Vitamin E

0.30 mg

2%

Vitamin K

3.5 micro gm

3%

Electrolytes

 

 

Sodium

2 mg

0%

Potassium

230 mg

5%

Minerals

 

 

Calcium

9 mg

1%

Copper

0.082 mg

9%

Iron

0.24 mg

3%

Magnesium

14 mg

3.50%

Manganese

0.250 mg

11%

Zinc

0.16 mg

1%

Health Benefits Of Eggplant

Eggplant is rich in the phytonutrients caffeic acid, chlorogenic acid and nasunin.

Nasunin has antioxidant, anticancer properties and also controls free radicals.

Chlorogenic acid has antioxidant, anticancer, antimicrobial, antiviral action and also lowers cholesterol levels.

Consumption of eggplant,

  • Reduces the risk of cancer

    Chlorogenic acid is the predominant phytonutrient found in eggplants and the most potent one to counter free radicals and prevent them from causing cell damage.

  • Improves cardiovascular health

    Lowers cholesterol, reduces deposition of plaque in the arteries, regulates blood pressure, relaxes the blood vessels and improves blood circulation.

    Nasunin not only scavenges free radicals but reduces the production of free radicals by removing the excess iron from the body. It has been found that excess iron contributes by increasing free radical production.

  • Protects against brain damage

    Nasunin protects the fats in the brain cell membranes from damage by free radicals.
  • Reduces joint pains in rheumatoid arthritis

    Nasunin reduces inflammation.

  • Benefits the digestive system

    The dietary fibre prevents constipation and other digestion related issues and binds the cholesterol, preventing its absorption thus reducing cholesterol levels.

  • Prevents weight gain/obesity

    Being low in fat and calories eggplant is a good inclusion in the diet to slow down the intake of calories and fat and keep weight in control.
    Also, the high fibre keeps the stomach fuller for a longer time as food is absorbed slowly, thus helping by less frequent snacking and keeping one from gaining weight.

  • Benefits in type 2 diabetes

    Eggplant is a low Glycemic index food. The carbohydrate levels are low while the fibre levels are high. Both these factors help to keep the blood sugar levels under control benefiting those with diabetes.

Some Precautions

Eggplant is believed to treat premenstrual syndrome and amenorrhea. Delayed menses of over 2 years, were restored by eating 1/2 an eggplant every day. This was reported in the book "The Way of Ayurvedic Herbs".
Because of this, it is contraindicated in pregnancy. However, less quantity and eating less frequently has not found to be harmful in pregnancy.

Eggplant contains significant amounts of oxalates that can cause health issues when they crystallize in the body. Those with issues related to kidneys or gall bladder should avoid eating them.

Disclaimer

The information provided in this hub is not a substitute for professional medical advice. Please consult your physician, or health care provider before taking any home remedies, supplements or starting a new health regime.

References

http://www.nasunin.com/health-benefits.php
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22
http://en.wikipedia.org/wiki/Eggplant
http://www.livestrong.com/article/409171-indian-foods-to-avoid-during-pregnancy/

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This content is accurate and true to the best of the author’s knowledge and does not substitute for diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed health professional. Drugs, supplements, and natural remedies may have dangerous side effects. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

© 2013 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 28, 2020:

Thank you Halemane Muralikrishna. Brinjal is full of antioxidants so keep eating the ones you like. Maybe try others. You will find some you like.

Halemane Muralikrishna from South India on January 15, 2020:

Very good article on brinjal. I don't like all the dishes out of brinjal, but some. Keep enriching the information, Mr Rajan Jolly.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 28, 2013:

@Donna-the combination looks appetizing.

@LKMore-thanks.

LKMore01 on September 27, 2013:

As usual, Rajan I always learn something new from your HUBs. Voted up and Useful, Interesting. Eggplant parmesan is one of my favorite recipes.

Donna Campbell Smith from Central North Carolina on September 27, 2013:

I slice eggplant, squash and tomatoes in a baking dish with a little olive oil, herbs and garlic and roast. Love it!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on March 16, 2013:

conradofontanilla - thanks for visiting and adding to the hub. Appreciate the votes.

conradofontanilla from Philippines on March 15, 2013:

Another important benefit from eggplant is missed in the Hub and comments. Eggplant has anthocyanin that chelates aluminum. Aluminum fibers cause Alzheimer's disease; they are found in blood stream and brain cells of people with AD. I have a Hub on this topic. Voted useful and interesting.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 22, 2013:

Eddy, i'm glad you like these healthy food hubs. Thanks for stopping by.

Eiddwen from Wales on February 21, 2013:

Another interesting and very useful hub rajan.

This series of yours is priceless so thanks for sharing.

Enjoy your day.

Eddy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 15, 2013:

Carol, how does that compare to the prices of other vegetables. I hope cheaper. Its cheap here. Thanks for coming by.

carol stanley from Arizona on February 15, 2013:

I love eggplant and there is a market we go to in California that often has it for .50 a piece. So I buy a lot and make all kinds of dishes with it. Great hub and a reminder that I have a taste for some right now. Up and sharing

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 14, 2013:

I hope you do Marlene. Appreciate your visit. Thanks.

Marlene Bertrand from USA on February 14, 2013:

I have never been a fan of eggplants, so I never ate them, but with all the nutrition packed into them, I see I'm missing out on some valuable benefits. Thank you for the recipes. I think I'll try that Eggplant Parmesan recipe with Dani Spies. She makes it look so fun. Now, I want to run to the store to buy some eggplants.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 14, 2013:

Thanks for the visit and comments, Michael.

Michael Roberts from UK on February 13, 2013:

Good content/information. Had not heard of this plant before

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 12, 2013:

Thelma-Thanks for the read and share.

Rasma-Good to know you appreciate the benefits.

Anuram-good to know you love brinjals and this info. Thanks.

idigwebsites-glad this info is useful to you. Thanks.

idigwebsites from United States on February 12, 2013:

I love eggplants, though before I really thought that they possess little nutritional value and all water content. Now you've surprised me with the amazing health benefits eggplants have. Up and useful. :)

anuramkumar from Chennai, India on February 12, 2013:

An excellent hub on brinjal. I love cooking as well as eating them. I never knew brinjals had too many health benefits. Thanks for the wonderful recipe videos too.

Gypsy Rose Lee from Daytona Beach, Florida on February 12, 2013:

Thank you for sharing this informative and I could say delicious hub. I love eggplant. Glad to know it has so many good benefits. Passing this on.

Thelma Alberts from Germany and Philippines on February 11, 2013:

I love eggplants. In fact, I´m frying eggplants with olive oil for lunch today. Thanks for sharing this very informative hub. Voted up and SHARED.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 11, 2013:

@ Nithya-sorry to learn you are allergic to peanuts. Thanks for stopping by.

@ Lupita-Thanks for coming by.

@ Devika-thanks for appreciating.

@ Louise-adding olive oil enhances the healthy effects of the diet. Thanks for the visit.

@ John-thanks for reading. Much appreciated.

@ gladiols-thanks.

@ Peggy-thanks for adding the link in your hub and appreciate the continued support.

@ Prasetio-always a pleasure to have you visit and comment my friend. Thanks.

@ Sharkye-glad you like the info and eggplant as well. Thanks for dropping by.

Jayme Kinsey from Oklahoma on February 11, 2013:

I just cooked my first eggplant this week. I love eating it at restaurants and it was always delicious when my mother made it. I can't believe I waited this long to cook it myself.

I really enjoyed this hub. It looks like we will be eating a lot of eggplant in the future, thanks to your helpful information!

prasetio30 from malang-indonesia on February 11, 2013:

Very informative hub related with eggplant. My mother often use eggplant for spicy food recipe. In Indonesia we can called it "sambal terong". It's delicious and increase my appetite while eaten with hot rice. I also love the video above. Thanks for share with us. I learn much here. Voted up!

Prasetio

Peggy Woods from Houston, Texas on February 11, 2013:

Hi Rajan,

Another information packed hub all about the great health benefits of eating eggplant. We love growing and eating eggplant. UUI votes and will share. Also added a link from your hub to mine titled Wonderful Steak Eggplant Casserole Recipe. Really enjoy all the research that goes into the making of your hubs.

Gladys Ayala from United States on February 11, 2013:

I love eggplant! I eat them at least twice a month in tomato and basil sauce. The recipes you show are great. Thank you.

JCielo from England on February 11, 2013:

Love aubergines. Didn't know that they originally came from India though. Fascinating hub. Voted up and interesting.

Louise Lately from London, UK on February 11, 2013:

These are lovely! Here in the UK they are called 'aubergines' - I usually cut one in half and drizzle olive oil over it (firstly I add salt to make it less 'squishy'). Heavenly!

Devika Primić from Dubrovnik, Croatia on February 11, 2013:

It is always interesting to read more about the benefits of the foods we enjoy in our daily menus, and again you have a well informed Hub, researched. Voted up!

LupitaRonquillo on February 10, 2013:

The power of purple foods... this is definitely one of them! Thanks for highlighting this wonder food! :D

Nithya Venkat from Dubai on February 10, 2013:

I love egg plant but allergic to it. Thanks for all the vital and useful information. Another great hub. Voted up.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 10, 2013:

Bill - Thanks my friend.

Donna - Good to learn that you eat all these healthy foods. Thanks for support.

Donna Hilbrandt from Upstate New York on February 10, 2013:

You are writing about all my favorites this week. First hummus and now eggplant! This is my all time favorite food. Curried eggplant is something I am going to have to try! Voted up and sharing.

Bill Holland from Olympia, WA on February 10, 2013:

Bev loves egg plant. Alas, I do not. Still, an excellent resource of information. Well done Rajan!