Eggplant is also known as brinjal and brinjal in many parts of the world. Eggplant got its name because of the presence of egg-shaped berries of this plant. Eggplants fall into the nightshade category of the Solanaceae family, along with potatoes, tobacco, tomatoes and bell peppers.
Another name for this group of vegetables are nightshade vegetables because nightshade means “shadow of the night”, probably referring to the color of the berries of these plants. Some even suggest that these plants got this name because they like to grow and flower in the dark.
Knight shares are unique in property because almost all contain varying amounts of alkaloid compounds. For example, tobacco contains large alkaloid compounds, so it is not used in the daily diet. However, they are sometimes used in the signage of many cultural festivals, and some misuse them.
Eggplant has been a part of traditional medicine for many years. In India, brinjal was a vegetable used to treat diabetes in earlier times because it contains natural chemicals (derived from plants) known as polyphenols.
The importance of polyphenols is that they enhance the metabolism of sugar processing inside cells. It is helpful for people with diabetes, such as studies suggest. Eggplants are also rich in fiber and antioxidants like vitamins A and C, which fight free radicals and protect the body from the destructive effects of free radicals.
Nutrition facts about eggplant
According to USDAOne serving of 100 grams of eggplant contains:
- Calorie: 25 kcal
- Protein: 1g
- Fat: 0.2g
- Carbohydrates: 6g
- Fiber: 3g
- Calcium: 9mg
- Magnesium: 14mg
- Phosphorus: 24mg
- Potassium: 229 mg
According to studiesEggplants may not be the most nutritious vegetables, but they offer a lot of goodness. It contains sufficient amounts of vitamins A, C and K.
These vitamins show the property of free radical scavengers. Therefore, eggplant can be a source of antioxidants. It also contains a sufficient amount of fiber, which can help improve the condition of people with diabetes.
It is a relatively guilt-free vegetable as a 100 g serving contains only 25 kcal of energy and 0.2 g of fat; Hence, it does not increase the weight of a person. sure studies also found that eggplants have cancer-fighting properties, although more research is needed to back this up.
The HealthifyMe Note
There are many health benefits of consuming eggplant. Raw eggplant was one of the essential elements of traditional medicine to treat many medical complications including asthma, diabetes etc. The presence of phenol in brinjal helps in processing sugar well, thus, reducing the risk of diabetes.
The vegetable is also rich in antioxidants like vitamins A and C which can help prevent cell damage. Even brinjal is said to be able to protect the body from the type of DNA that can potentially lead to cancer.
Can you eat raw eggplant?
Yes, brinjal is safe to eat both raw and cooked. As a part of nightshade, it also contains the alkaloid compound solanine, although the concentration is not in potent doses.
Therefore, it is safe to eat raw eggplant in moderation. But, some people can be sensitive to solanine, and when consumed in large amounts, it can be toxic to them. Therefore people who are allergic to solanine should avoid eating brinjal.
the taste of eggplant
Eggplants vary greatly in their morphology, taste and texture. Some of these are pleasant to eat and some are bitter. People usually only encounter those bitter eggplants because they are mass produced. Bitterness is characteristic of the Asian variety of eggplant.
The bitter taste is due to the alkaline compound, solanine, which is toxic in high amounts. It is not toxic to many people and is relatively safe to consume when eaten raw in small amounts. But after consuming it, if a person complains of joint pain, arthritis and gastrointestinal irregularity, then he should stop eating it immediately and avoid it in future.
No significant evidence exists to correlate symptoms with causative compounds in raw eggplant. Since more testing is necessary, anyone experiencing symptoms should avoid eating raw eggplant.
How to eat raw eggplant?
Most people do not like raw eggplant because of its bitter taste. Salting the eggplant can help remove the bitterness. It’s a two-step process: rubbing the eggplant pieces in salt and then rinsing or squeezing out the excess salt.
People can also eat eggplant raw in salads. Small pieces of eggplant are garnished with carrots and olive oil and seasoned with salt and pepper, making a delicious and flavorful salad. Asian long brinjals are more tender and preferred for salads than round shaped eggplants.
While you can eat eggplant without cooking it, there aren’t many recipes that call for eating eggplant raw. But there are ways to make eggplant work for you.
For example, you can eat eggplant raw in grain and vegetable salads because it will absorb the flavors and dressings. Add sweet dressing and ingredients like carrots, apples, ripe tomatoes and dried fruits to balance the bitterness.
If you’re using raw eggplant in a salad with greens, choose leaves with a milder flavor, such as lettuce. Avoid cutting raw eggplants with bitter greens such as radicchio, endive or frisée.
Raw eggplant goes well with raw chutneys with pasta, where the heat of the noodles warms the other ingredients without cooking them. Add chopped raw eggplant to chopped fresh mozzarella and chopped raw tomatoes. Toss them with hot noodles and extra-virgin olive oil and garnish them with fresh basil.
Recipe for Eggplant Salad
Total Time – 20 Minutes
- Asian eggplant – 1qty.
- Shredded Carrot – 1 cup
- Fresh basil chopped – 1-2 tbsp
- Lemon juice – 2 tbsp
- Olive oil – 1 tsp
- salt and pepper
- Remove the ends of the eggplant.
- Cut eggplant lengthwise and into quarters, about 1/4-inch thick.
- Sprinkle salt on the brinjal and keep it aside.
- Mix lemon juice, olive oil, salt and pepper to make vinaigrette
- Pour the vinaigrette over the eggplant and toss.
- Add basil and carrot and toss again.
Who should avoid raw eggplant?
While most people can eat raw eggplants, some people are at higher risk of food poisoning and may have more severe symptoms. Those with weakened immune systems, the elderly, pregnant women and young children should avoid eating raw eggplant. You should monitor your intake if you are concerned about eating raw eggplant because it is part of the nightshade family.
While the leaves and flowers can be poisonous, eggplant is safe to eat raw. You’ll reach potentially harmful levels of solanine only after eating (at least!) more than a dozen whole eggplants at once.
The HealthifyMe Note
Eggplant is also a good source of fiber and antioxidants. Antioxidants fight free radicals produced in the body during metabolism that damage internal organs, thereby prolonging the life of cells. And yes, it is safe to eat them raw. Only people with complaints of arthritis and joint pain should avoid eating them.
Eggplants are shiny purple colored and teardrop shaped vegetables. Aubergine and eggplant are other words used for this. It comes under the category of nightshade vegetables. Potatoes, tomatoes, and peppers also fall into this category: the Solanaceae family.
They are unique in that almost all contain varying amounts of the alkaloid compound, solanine. It is not a harmful compound in moderate amounts. However, eggplant can be toxic if consumed in excess. Some people may experience an allergic reaction due to solanine sensitivity.
The morphology of eggplant varies greatly, and many different types of eggplant are grown around the world, each with unique characteristics. Despite not being one of the healthiest vegetables on earth, eggplants provide a good amount of vitamins like vitamin A, C and vitamin K.
Can be a source of antioxidants, and also one of the most important properties that it helps people suffering from diabetes due to the presence of polyphenols. Recent trends have brought it to the mainline and now people are using it in salads. Salads made from eggplant, garnished and spiced with other salad items make it delicious and a better choice for vegetarians.
Frequently Asked Questions (FAQs)
Q. What are the benefits of eating raw brinjal?
A. For thousands of years, eggplant was one of the major components used in traditional medicine. Eggplant was used to treat diabetes, and its roots help treat asthma in Ayurvedic medicine. Eggplant contains antioxidants, including vitamins A and C, which help protect your cells from damage. It is also high in polyphenols, natural plant substances that may help diabetic cells digest sugar more efficiently. preliminary laboratory Research On cells it turns out that eggplant protects against cancer-causing DNA damage. However, more research is needed on this benefit for humans.
Q. Can undercooked eggplant make you sick?
A. No, undercooked brinjal will not make you sick if consumed in moderation. While the leaves and petals can be dangerous, eggplant is safe to eat raw or cooked, and the chemical solanine, to which some people are sensitive, is only toxic in large amounts. Be sure to consume small amounts as eating undercooked eggplant can cause nausea, vomiting and diarrhea in sensitive people.
Q. Which vegetables should not be eaten raw?
a. Most of the toxin is present in “young eggplants,” or eggplants, which break down early in their plant life. Green potatoes should also be avoided as they contain high amounts of solanine, a dangerous toxin that can cause headaches and nausea. People with hypothyroidism should never consume vegetables from the cabbage family, which includes cauliflower, Brussels sprouts, broccoli and sprouts. People with irritable bowel syndrome may find it difficult to digest raw vegetables and should avoid eating them.
Q. Who should not eat brinjal?
A. People with solanine sensitivity should avoid eating brinjal. People with arthritis and joint pain should also avoid eating this vegetable as it can worsen the condition. Nasunin is a phytochemical found in eggplant that can bind to iron and remove it from cells. The oxalates present in this vegetable can cause kidney stones. Lastly, eggplant is a nightshade vegetable that, when consumed in large amounts, can cause allergic reactions in some people. That’s why people should watch their food and drink.
Q. What is the healthiest way to cook brinjal?
A. Brinjal can be eaten raw in salads to reap its benefits. Similarly, cooking methods such as grilling, sautéing, baking or stir-frying can also be used as healthy ways to cook eggplant. The most important thing in cooking eggplant is to bring it to at least 425F hot or simmering.
Q. Is it okay to eat raw brinjal?
A. Yes, brinjal is safe to eat both raw and cooked. As a part of nightshade, it also contains the alkaloid compound solanine. However, solanine is not present in large quantities in brinjal. Therefore, it is safe to eat raw eggplant in moderation. But, some people can be sensitive to solanine, and when consumed in large amounts, it can be toxic to them.
Q. Is raw brinjal poisonous?
A. No, raw eggplant is not poisonous. However, the leaves and flowers of the plant can be poisonous. The nightshade family of plants, including eggplants, potatoes, peppers, tomatoes and tomatillos, contains an alkaloid called solanine, which can be toxic in high concentrations. In addition, most of the toxins are present in young eggplants, such as eggplants harvested early in their plant life or immature eggplants.
Q. Does brinjal taste good raw?
A. There is no exact answer to this question, as taste is more of a personal thing than a fact. Hence, it may vary according to the people. However, it is bitter, and is therefore not liked by many, although some claim that they want its raw taste. Some people find this bitterness pleasant and some unpleasant. After cooking, its taste becomes mild and becomes creamy texture.