All food contains all of the nutrients we need to be healthy, it is necessary to eat various foods in sufficient amounts. A good diet will include many different foods, and sufficient in quantity and quality to meet an individual’s need for food energy and other micro nutrients.

Lemons

Lentils

Lettuce

Mangoes

Mayonnaise

EGGPLANTS

Typical serving size:

½ cup, cooked (51 g)

HOW THEY HARM

Added calories

WHAT THEY HEAL

Weight gain EGGPLANT FACTS

Eggplants are technically berries, not vegetables

Research from a 1993 study published in The New England Journal of Medicine showed that eggplant has the highest level of nicotine of any vegetable
However, a person would have to eat between 20 to 40 lb of it to get the same amount available in a cigarette
Eggplants are members of the nightshade family, which also includes tomatoes, potatoes, and peppers
Eggplants provide very little nutrition, but are among our most versatile vegetables and a component of many popular ethnic dishes, including Indian curries, Greek moussakas, Middle Eastern baba ghanoush, and French ratatouille
Eggplants are filling, yet low in calories—a cup has 40 calories, and it provides a fair amount of fiber

Health Benefits

Helps with weight loss
Prepared with little fat, eggplants can be a part of a healthy diet and can help you lose weight
It also contains fiber, which helps you feel full
Health Risk Added calories
Eggplants’ spongy texture soaks up fat
Deep-fried eggplants soak up four times as much fat as french-fried potatoes
For best results, prepare it in a way that requires minimal fat, such as broiling, baking, roasting, or stewing
If sautéing, use a nonstick pan and little oil

QUICK TIP:

Swap eggplant for meat Eggplants’ texture and versatility make them a good meat substitute
Use it in place of meat in stews, casseroles, and sandwiches

QUICK TIP:

Get rid of the bitterness with salt To eliminate the bitter flavor in some eggplants, sprinkle cubed or sliced eggplant with salt
Let it stand for half an hour, then drain it and blot it dry
The salt draws out the excess moisture and reduces bitterness

Allergies

Grill sliced Japanese or Italian eggplant drizzled with olive oil and rosemary

Bake halved baby eggplant stuffed with seasoned ground lamb

Coat sticks in seasoned panko, lightly oil, and bake for eggplant fries

Buying Tip

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Look for firm eggplants with thin skins; these have the mildest flavor

Larger eggplants are likely to be seedy, tough, and bitter

Choose eggplants that are heavy for their size, without cracks or discolored spots

Skin ranges in color from deep purple to light violet and white

Storing Tips

Keep eggplants in the crisper drawer in the refrigerator

They are best when used within 5 to 7 days