HEALTH
BENEFITS OF BRINJAL
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| BRINJAL |
Brinjal is a
common vegetable that is grown in all most all parts of India. It comes in
different varieties of colors like yellow, green, dark purple, reddish purple
and white. It tastes good when it is cooked or fried rather than eating it
raw because the raw fruit somewhat tastes bitter. It is used in some of
the Ayurvedic medicines due to its medicinal properties also
extremely advantageous through the health perspectives.
The nutritious
eggplant, also called brinjal or aubergine, hails from the nightshade family of
fruits and vegetables that includes potatoes, peppers and tomatoes.
Botanically, the brinjal is a fruit, not a
vegetable and the brinjal plant grows just like tomatoes as vines. For its
utility in the kitchen or rather, for cooking purposes, it is considered a
vegetable. Just as other colourful veggies,
this vegetable too has
a host of health benefits.
Helpful to the brain:
Eggplant
contains phytonutrients which keep the cell membranes protected from any kind
of damage and facilitates the message transfer from one part to another, thus
preserving the memory functio
Helps in iron production:
We all require iron for proper functioning in our day to day
life. However, too much of iron in the body is not a good sign. The content of nasunin that is present in eggplant helps remove excess iron from the body. This brings down the
risk of getting heart attacks as it damages the existence of the free radicals
in one’s system.
Brinjals can skin looking younger
As we age, our skin undergoes free radical damage which
can cause the appearance of wrinkles and fine lines on our faces. The
antioxidants and vitamins present in brinjals can prevent this from happening.
Additionally, it is also high in water which flushes toxins from your body and
gives your skin a nice and healthy glow.
It
contains good amounts of many essential B-complex groups of vitamins such as
pantothenic acid (vitamin B5),
pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are
essential in the sense that body requires them from external sources to
replenish and required for fat, protein and carbohydrate metabolism.
Further,
this vegetable is an also good source of minerals like manganese, copper, iron
and potassium. Manganese is used as a co-factor for the antioxidant enzyme, super oxide diastase. Potassium
is an important intracellular electrolyte that helps counter pressing
(hypertension) effects of sodium.
