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