Aubergine is a vegetable of high water and fibre content, as well as being an important source of antioxidants, vitamins and minerals. It hardly contains fats or carbohydrates (provides less than 50 cal per 100g of product), making it an essential food in weight control diets.
There are countless ways to cook it: sauteed, stuffed, grilled … However, it shouldn’t be eaten raw. Aubergine contain solanine, a substance which in high doses may be toxic and that is partly removed during cooking. This substance is responsible for the bad taste that presents the raw eggplant.
The large amount of water it contains makes it very diuretic, helping to drain toxins from the body. In the same way, fibre promotes the production of gastric juices and regulates digestion while helping to keep cholesterol controlled. On the other hand, it also helps the liver to keep on working by stimulating the production of bile.
As for nutritional value, we can find a good number of micronutrients: both minerals salts and vitamins. The most abundant salts are potassium and phosphorus, but also iron, calcium, sodium and zinc. As vitamins, is particularly rich in the group of c and b (thiamine, vitamin b6, folic acid …).