Eggplant a purple, glossy fruit that is cooked as a vegetable belong to the nightshade family which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. There are many varieties of eggplant, but the Black Magic variety which usually found in the U.S market was found to have three times the amount of antioxidant phenolics as compared to the other varieties. In addition the phenolic acid in eggplant is also responsible for the eggplants slight bitter taste and the browning the results when the flesh is cut. Eggplants are available in markets throughout the year, but they are at their very best from August through October when they are in season.

Phytonutrients in Eggplant:

• Anthocyanin such as nasurin
• Phenolic compounds such as; caffeic and chlorogenic acid.
• Flavonoids compound such as; nasunin.

Nutritive Values: Per 100 gm.

• Vitamin A: 30 I.U.
• Vitamin B: Thiamine .04 mg.
• Riboflavin: .05 mg.
• Niacin: .65 mg.
• Vitamin C: 5 mg.
• Calcium: 15 mg.
• Iron: .4 mg.
• Phosphorus: 37 mg.
• Potassium: 390 mg.
• Fat: .2 gm.
• Carbohydrates: 5.5 gm.
• Protein: 1.1 gm.
• Calories: 24

Health Benefits:

• The skin of eggplant contains a phytonutrient that helps protect the lipids (fats) in brain cell membranes.
• Eggplant is a rich source of phenolic compounds an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection.
• Eggplant has a high fiber content which can prevent constipation, hemorrhoids, and colitis.
• Eggplant is naturally low in calories and has no fat. A cup has only 38 calories.
• Lowers cholesterol by preventing its absorption in the intestines.
• Eggplant can help in cases of stomach ulcers
• It can help in various nervous conditions.
• Eggplant contains a large amount of water. It is good for balancing diets that are heavy in protein and starches.

Buying Tip: When buying, choose eggplantwith a bright and glossy purple color, look for eggplants that are firm, heavy for size, and free of scars. Smaller, slender selections usually have smaller seeds and are more tender. Avoid eggplant with brown or blue streaks, or that are shriveled and flabby.