eggplant

  eggplant

Ancient Arab doctors describe eggplant as a "cold food suitable for summer." In fact, this description is the best thing called eggplant, because modern science has proven it, thus determining the value of eggplant and its place among pulses.

It is known that the origin of eggplant is the East. Up until now, there are large areas in the Indian state of Madras and in Burmania, where eggplant grows brutally - that is, on its own - and Europe did not know this watercress until the Arabs brought it to it. Scientist Armold Dauphinlov called "Melongia".

 And eggplant tastes good, absorbs fatty substances quickly, which makes the mind wonder about its nutritional value. The answer is that the nutritional value of eggplant is not great, and it varies according to its type and whether it is "baladi" or "frankincense". From the following table, the differences between the two types are clearly evident in the contents of each of the different elements.

	Water	protein	fatty materials	Charcoal water fatty substances	Fibers	ash
White eggplant	92.50	0.80	0.10	4.40	1.70	0.60
Black Eggplant	92.62	0.50	0.10	4.88	1.40	0.50

 

As for the differences between black eggplant and white eggplant, they appear to us from the following table:

	The edible part	Water	protein	fatty materials	Charcoal water fatty substances	Fibers	ash
White eggplant	40.50	91.56	0.96	0.07	5.08	1.68	0.65
Black Eggplant	91	92	1.60	0.10	4.40	1.40	0.50

 

Thus, on the one hand, it becomes clear to us that black Baladi eggplant is richer in greenery than black eggplant and white eggplant. Note that all types of eggplant are considered poor in their nutritional potential. In addition to what we have mentioned, eggplant contains, in its peel, vitamins B and C as well as amounts of calcium, iron and phosphorus salts, one hundred grams of eggplant gives a caloric capacity of no more than (27) calories n, and this is a small percentage if compared to other foods For example, one hundred grams of potatoes - for example - give 105 calories, but the benefits of eggplant are in two ways: the first is its fibers that stimulate the intestine and help it in its digestive work and expel waste, and the second is the vitamins in its peel that make us keen to eat it without peeling .

 It is known that Ibn Sina said in his book "Al-Qanoon" that eggplant is an adequate food that sweetens the smell of sweat, tightens the stomach, generates urine, and cuts off headaches.

Finally, we advise those with a weak stomach not to eat too much eggplant, especially if they are children or the elderly, because it is difficult to digest if it takes four hours to digest, which is a long time for other foods.