Eggplants
belong to the nightshade family of vegetables, which also includes tomatoes,
sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging
from the vines of a plant that grows several feet in height. While the
different varieties do range slightly in taste and texture, one can generally
describe the eggplant as having a pleasantly bitter taste and spongy texture.
The
eggplant, also known as aubergine, garden egg, guinea squash, melongene and
brinjal, is usually distinguishable by its signature egg-like shape and vibrant
purple color. The fiber, potassium, vitamin C, vitamin B-6,
and phytonutrient content in eggplants all support heart health. According to
the American Journal of Clinical Nutrition, eating foods containing flavonoids
is affiliated with a lower risk of mortality from heart disease. Consuming even
small quantities of flavonoid-rich foods may benefit human health.
Several
studies show that consumption of the flavonoids known as anthocyanins has
played a major role in lowering risk of cardiovascular disease. One particular study
revealed that those who consumed more than three servings of fruits and
vegetables per week containing anthocyanins had 34% less risk of heart disease
than those who consumed less. In another clinical
study, researchers found that increased intake of anthocyanins was
associated with significantly lower blood
pressure. Eggplants have a role in heart care, too. Research studies
show they can lower ‘bad’ cholesterol. But you must cook them the right way to
get these benefits. Fried eggplant soaks up a lot of fat, making it harmful and
heavy. Instead, bake it at 400 degrees, which brings out glorious flavor and
gives you all the goodness an eggplant holds!
