EGGPLANT






Benefits of Eggplant:

1. Reduced Risk of colon Cancer due to high soluble fiber content
2. Weight Loss, called a “bulky food”, fills up the stomach for a long time
3. Antioxidants (nasunin, preventing cellular damage in the brain and cholorgenic acid offering antimicrobial
    and antiviral activities)
4.Cardiovascular protector (reduces cholesterol levels in the blood)

Useful information: 
*Glycemic Index of Eggplant : 15
*Adverse Reactions from Eggplant : should be avoided by individuals suffering from gout


                                                     
Nutritional Information
Eggplant, raw
Nutritional value per
100 g (3.5 oz)
Energy
102 kJ (24 kcal)
Carbohydrates
5.7 g
Dietary fiber
3.4 g
Fat
0.19 g
Protein
1.01 g
Thiamine (Vit. B1)
0.039 mg
Riboflavin (Vit. B2)
0.037 mg
Niacin (Vit. B3)
0.649 mg
Pantothenic acid (B5)
0.281 mg
Vitamin B6
0.084 mg
Vitamin B9
22 mg
Vitamin C
2.2 mg
Calcium
9 mg
Iron
0.24 mg
Magnesium
14 mg
Phosphorus
25 mg
Potassium
230 mg
Zinc
0.16 mg
Manganese
0.25 mg

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