Eggplant: A Fiber-Rich, Low-Calorie Vegetable Full of Antioxidants
Eggplant is a versatile, nutrient-dense vegetable rich in fiber, antioxidants, and anthocyanins that support heart and digestive health.
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What Is Eggplant?
**Eggplant** (*Solanum melongena*) is a purple-skinned vegetable from the nightshade family. It's widely used in Mediterranean, Asian, and Middle Eastern cuisines for its mild flavor and spongy texture.
Nutrition (per 100 g, raw)
- **Calories:** 25 kcal
- **Protein:** 1 g
- **Carbohydrates:** 6 g
- **Fiber:** 3 g
- **Fat:** 0.2 g
- **Vitamin C:** 2 mg
- **Potassium:** 230 mg
- **Antioxidants:** anthocyanins (nasunin)
Health Benefits
- **Low in calories**, high in fiber — supports weight management.
- Contains **anthocyanins** that protect cells from oxidative stress.
- **Supports heart health** by lowering cholesterol.
- **Improves digestion** and gut health.
- Provides **polyphenols** that may help regulate blood sugar.
Possible Drawbacks
- Contains **solanine**, which may cause sensitivity in some individuals.
- Over-fried preparations can increase **fat and calorie content**.
- May trigger reactions in people sensitive to **nightshades**.
Culinary Uses
- Common in **Mediterranean and Asian dishes**.
- Used in **moussaka, baba ghanoush, ratatouille, and curries**.
- Can be **grilled, roasted, fried, or baked**.
Summary
Eggplant is a versatile, fiber-rich vegetable packed with antioxidants that support digestion, heart health, and metabolism.