As you have noticed it by now that I have changed the template of my blog. I have done that before and why I always keep on changing the themes of my blog is mostly depends on my moods. I always in need for a change. Do tell me what do you think about this new template?
Now coming back to the post. Personally, I don’t like eggplants much because for me they are almost tasteless. For some of you, they can be bitter in taste or its hard to cook them. But in-spite of all this, the good thing is that, they also have their benefits and can help in lowering the risk of coronary heart disease.
They are native to South Asia and known in South Asian countries as Brinjal or Bengan. They are available in markets throughout the season but their growing season is from August to October. This year we are growing them in our garden as they are nutritionally very important.
They are used as brain food because the skin of eggplant contains a phytonutrient called nasunin that helps protect the lipids in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform.
They are rich sources of phenolic compounds that function as antioxidants. It is believed, the phenolic acid in eggplant or brinjal is responsible for the eggplants slight bitter taste and browning that results when the flesh is cut. The antioxidant property can help prevent cancer, bacterial and viral infection.
They also reduce glucose levels of type II Diabetes.
They have a high source of dietary fibers, which is helpful for the proper functioning of the digestive system, and also acts against coronary heart disease.
I have that two variety of eggplants or brinjals (green apple eggplant and Asian eggplant) in my home garden which is easy to grow and cook.