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Did you know that technically Eggplant is not a vegetable it's a fruit, as they grow from a flowering plant and contain seeds?
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world.
There are many varieties that range in size and colour. And while eggplants with a deep purple skin are most common, they can be red, green or even black.
In addition to bringing a unique texture and mild flavour to recipes, eggplant brings a host of potential health benefits.
One cup (82 grams) of raw eggplant contains the following nutrients;
• Calories: 20
• Carbs: 5 grams
• Fibre: 3 grams
• Protein: 1 gram
• Manganese: 10% of the RDI
• Folate: 5% of the RDI
• Potassium: 5% of the RDI
• Vitamin K: 4% of the RDI
• Vitamin C: 3% of the RDI
Eggplants also contain small amounts of other nutrients, including niacin, magnesium and copper.
Eggplant also contains several substances that show potential in fighting cancer cells.
For instance, solasodine rhamnosyl glycosides (SRGs) are a type of compound found in some nightshade plants, including eggplant.
Some studies have shown that SRGs could cause the death of cancer cells and may also help reduce the recurrence of certain types of cancer.
Though research on the topic is limited, SRGs have been shown to be especially effective against skin cancer when applied directly to the skin.
Furthermore, several studies have found that eating more fruits and vegetables, such as eggplant, may protect against certain types of cancer.
One review looking at, approximately 200 studies, found that eating fruits and vegetables was associated with protection against pancreatic, stomach, colorectal, bladder, cervical and breast cancer.
