Origin and characteristics of eggplant: The fruit of the Solanum melongena plant, which was introduced to Brazil by Arab immigrants, and is very popular in low-carb or meat-free recipes.
Nutritional composition: rich in water (96%), fibre, antioxidants, vitamins A, C, B complex, and mineral salts such as zinc, calcium, potassium and iron; With only 20 calories per 100 grams.
Controlling diabetes: Eggplant is rich in fiber and polyphenols, helps stabilize blood sugar levels and increases insulin secretion.
Helps with weight loss: Eggplant is low in calories and rich in fiber, and prolongs the period of satiety, which helps reduce calorie intake.
Reducing cholesterol: The presence of polyphenols and soluble fibers reduce bad cholesterol (LDL) and promote cardiovascular health.
Immune system booster: Fiber, polyphenols, niacin, and vitamin C strengthen the immune system and promote healthy gut microbes.
Improves intestinal transit: The combination of fiber and water found in eggplant facilitates digestion, improves bowel function, and prevents constipation.
Cardiovascular benefits (under study): Research suggests that antioxidants in eggplant may reduce the risk of heart disease, especially in animal studies.
Cancer prevention (under study): The high concentration of antioxidants, anthocyanins, and phytonutrients in eggplant may help prevent cancer, especially colon cancer.
Risks and Contraindications: People suffering from anemia, kidney stones, kidney disease, or enteritis should avoid excessive consumption due to the presence of solanine and oxalate.
Methods of consumption: cooked, roasted, grilled or in recipes such as ratatouille, papaya, eggplant lasagna and stuffed eggplant; The raw version should be avoided to prevent discomfort.
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