Eggplant: Nutritional Value and Health Benefits;
Eggplant is a fiber-rich, nutrient-dense vegetable that is commonly included in the Mediterranean diet. A serving of eggplant provides at least 5% of the daily recommended intake of fiber, copper, manganese, vitamin B6, and thiamine. It also contains various other vitamins and minerals.
Additionally, eggplant is a great source of phenolic compounds that act as antioxidants. These molecules help eliminate free radicals, which, if accumulated in large amounts, can cause cell damage and contribute to diseases. Foods rich in antioxidants can help prevent various health conditions.
Among the antioxidants in eggplant are anthocyanins, including nasunin, lutein, and zeaxanthin.
According to the National Institute of Nutrition (Ministry of Health), eggplant is a nutrient powerhouse that promotes good health. It is rich in antioxidants, phytochemicals, phenolic compounds, and flavonoids while being low in calories and high in fiber and water content.
The deep purple color of eggplant indicates the presence of anthocyanins, especially nasunin, a rare and highly beneficial compound. Nasunin helps combat free radicals, which contribute to disease development and aging. It also plays a role in protecting DNA and cell membranes from oxidative stress.
Eggplant is also worth consuming due to its 13 types of phenolic acids that provide anti-cancer properties. Chlorogenic acid, in particular, helps fight tumor growth and has antiviral and antibacterial properties. Studies suggest that eggplant contains strong cardiovascular-protective compounds and supports digestive health due to its high water and fiber content.
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