People have been consuming and cultivating eggplant for centuries. The fruit can be purple, white, yellow and even orange and size and shape can vary as well, depending on the variety of the plant.
Also known as aubergine, melongene, brinjal, or guinea squash.
One cup of cooked eggplant (99g) contains only 35 calories and serves as a good source of fiber.
The Agricultural Research Service of the USDA reports that eggplants have a high content of phenolic compounds. Predominant among these was chlorogenic acid, which lab research suggests may block the formation of carcinogenic nitrosamines and reduce the risk of some types of cancer, such as liver and colon cancers.
Try leaving the peel on, as Japanese lab researchers found a powerful compound in eggplant skin that may help halt cancer proliferation. The compound nasunin blocks the formation of blood vessels that feed malignant tumors in basic studies.
~Source: Dole Food Facts.
The nanusin in eggplant is an excellent compound to rid the body of too much iron in the blood. This decreases the risk of free radical formation and therefore prevents damage to cells and joints. The latter may be beneficial for those suffering from Rheumatoid Arthritis.
A pulp made from the fruit is used healing wounds and cuts and studies have shown that eggplant is very helpful in lowering high cholesterol, blocking the formation of free radicals, contains folic acid, manganese, copper, Vitamin B1, B3, B6, magnesium and potassium.
The fruit can be cooked, stewed, deep fried, roasted, grilled and steamed. In order to prevent it from soaking up too much fat, you can slice and salt it, rinse and drain it before cooking. No need to peel it; the skin and seeds are all edible.
Even though eggplant also contains nicotine, there is no need to worry; you would have to consume 20 lbs daily in order to come close to the amount of nicotine in one cigarette.
Allergies can occur though; the plant contains a lot of histamines which can cause and/or worsen hayfever. Handling the fruit and/or the leaves and eating eggplant can cause itchiness of skin and/or mouth.
More concerning is the fact that eggplant contains a high amount of oxalates. This can cause body fluids to crystalize and people with kidney or gall bladder problems better stay away from it. Eggplant can inhibit calcium absorption, but with a healthy diet this shouldn't have any negative effects.
The fruit is rather perishable and is best eaten fresh. It can be stored uncut and unwashed in a plastic bag in the crisper of your refrigerator for a couple of days. Choose a ripe eggplant by pressing the skin gently; when it springs back and leaves no indentation, you know you got a good one.
It is not only ripe fruit that will spring back; people do too. No matter how many trials we encounter, we can cope with and handle them by, in and through faith!
16 above all, taking the shield of faith with which you will be able to quench all the fiery darts of the wicked one.