Tag: Aubergine

With approximately 25 calories per 100 grams, aubergine is unequivocally a low-calorie food, making it an ideal inclusion for weight management and healthy eating plans. This versatile nightshade fruit is packed with fiber and essential nutrients, offering a satisfying and healthy addition to countless dishes.

A 100-gram serving of raw eggplant contains only about 25 calories, but when oil is added for frying, that number can soar. Understanding exactly how many calories are in oil fried eggplant requires a closer look at cooking methods and ingredients, which can drastically alter the final nutritional profile.

In traditional Indian Ayurvedic medicine, practitioners historically used white eggplant to treat diabetes, showcasing its long history of perceived health benefits. Beyond ancient folk remedies, modern research helps shed light on what are the medicinal uses of eggplant and the science behind its potent antioxidant properties.

While often considered a vegetable, eggplant is technically a fruit from the nightshade family, known for its mild flavor and meaty texture. The question of whether eggplant has healing properties is common, and research suggests its nutrient-dense profile offers significant health advantages.

Studies show the powerful antioxidant nasunin is highly concentrated in the dark purple skin of eggplants. This makes many wonder: what is the healthiest part of an eggplant? The answer lies in the potent nutrients found across the entire vegetable, with a specific focus on the often-discarded peel.

Eggplant is a fantastic low-carb vegetable, containing only about 2.3 grams of net carbs per cup. However, the real question is: Is eggplant bharta keto-friendly after adding all the other flavorful ingredients? The answer depends entirely on the preparation, as a traditional bharta can push the carb count surprisingly high.

Though often confused, garden eggs and eggplants are not the same plant, despite belonging to the same genus. A 2006 report by the National Academies confirmed that the African garden egg, *Solanum aethiopicum*, is a separate species from the common eggplant, *Solanum melongena*, a fact crucial for differentiating these two culinary staples.

According to one food writer, most people who think they dislike eggplant have likely only experienced it when it's improperly cooked. This pervasive issue of poor preparation is a leading reason for the popular question, "Why don't people eat eggplant?", overshadowing its nutritional value and versatility.

Eggplant is celebrated worldwide for its versatility, yet for a notable portion of the population, it's a vegetable they avoid entirely. This aversion stems from a complex mix of culinary issues, biological sensitivities, and health conditions, all of which contribute to a negative eating experience.

According to anecdotal reports, some people claim that eating aubergine exacerbates inflammatory conditions like arthritis, but scientific studies have not confirmed this link. This versatile purple fruit, also known as eggplant, belongs to the nightshade family, which has led to persistent myths about its inflammatory potential.