Edibility Of Thermocol

Purple and Tasty: The Eggplant

Hello everyone on this note I want to tell about Eggplant , whose scientific name is Solanum , originating India, its name in Persian badindjan , which would in Arabic and then in the occupation of the mother country by the Muslims into English we speak. It was in the Middle Ages through the merchants of that day there Eggplant come to the Mediterranean culture.

The Eggplant contains 90% water, low fat. fiber (if eaten with skin) and few calories so it is advisable to consume during the weight loss diets, contains vitamins A, C, D and B family, is rich in iron, calcium, phosphorus and potassium, plus folic acid, the benefits consumption that provides the body are: that promotes circulation, reduces cholesterol, prevents arteriosclerosis, removes the fat, stimulates bile is due to its antioxidant effect of vitamin E.

Importantly, the Eggplant , we detected the presence of amines (serotonin and tyramine) that can cause allergic reactions and headaches in people sensitive to such substances, the raw eggplant, especially when it has matured, it also has solanine, an alkaloid poison that can cause migraines and upset stomachs, but this disappears as if by magic, the warmth of the fire , so a well prepared and cooked eggplant is not the slightest risk.

To choose the eggplants they should not be too big, but smooth and shiny, not be too mature for spots appear on the skin, then the peel, are brown spots on her white skin they tend to give a flavor amargo.Su conservation is another difficult issue because it is not easily preserved, should be eaten immediately, if possible, otherwise it can be stored in the refrigerator in a plastic bag between 1 or 2 days.

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