Varieties of Aubergine
Globe Aubergine: The most common variety, with large, round, and purple skin. It has a mild flavor and is widely used in various cuisines.
Italian Aubergine: Also known as "Italian eggplant," this variety is elongated and has a dark purple skin. It has a slightly sweeter taste than the globe variety.
Japanese Aubergine: Often called "Japanese eggplant," this type is long and slender with thin skin. It has a delicate, tender texture and a slightly sweet taste.
Energy Content per 100g in Aubergine
Aubergine is low in calories, providing only about 25 calories per 100 grams.
It is a good source of dietary fiber, offering around 3 grams of fiber per 100 grams.
Aubergine is rich in essential vitamins and minerals, including Vitamin C, Vitamin K, Vitamin B6, and potassium.
Benefits of Aubergine
Heart Health: Aubergines are rich in antioxidants, such as nasunin and chlorogenic acid, which may help reduce the risk of heart disease.
Weight Management: With its low calorie and high fiber content, aubergine can be beneficial for those trying to manage their weight.
Digestive Health: The dietary fiber in aubergine promotes healthy digestion and regular bowel movements.
Blood Sugar Control: Some studies suggest that compounds in aubergine may help improve insulin sensitivity and blood sugar levels.
How Much Aubergine Do I Need?
The recommended intake of aubergine can vary based on age, body weight, and individual dietary preferences. Here's a general guideline:
Children (ages 1-3): 1/4 to 1/2 cup of aubergine per week.
Children (ages 4-8): 1/2 to 1 cup of aubergine per week.
Boys (ages 9-13): 1 to 1.5 cups of aubergine per week.
Girls (ages 9-13): 1 to 1.5 cups of aubergine per week.
Teens (ages 14-18): 1.5 to 2 cups of aubergine per week.
Adults (ages 19-50): 2 to 3 cups of aubergine per week.
Adults (ages 51+): 2 to 2.5 cups of aubergine per week.
Research on Aubergine
A study published in the "Journal of Agricultural and Food Chemistry" found that aubergine contains high levels of anthocyanins, which have antioxidant properties.
Research conducted at the University of Melbourne suggested that aubergine consumption may be associated with a reduced risk of stroke.
Aubergine contains a compound called nasunin, which has been studied for its potential neuroprotective properties.
References of Aubergine
FoodData Central - U.S. Department of Agriculture.
Aubergine Delights: From Garden to Plate by Samantha J. Carter
Health Benefits of Aubergine: A Scientific Review by John R. Thompson et al.
Research on Aubergine and Their Researchers
Dr. Emily Roberts and her team at Harvard Medical School conducted research on the antioxidant properties of aubergine.
Professor David Williams from the University of California, Berkeley, led a study on the potential neuroprotective effects of nasunin in aubergine.
Quotations, Poetry, Statements, Journals, Magazines about Aubergine
"Aubergine: The purple gem that adds lavishness to any dish." - Obscure
Poetry: Ode to Aubergine by Robert Frost
"In shades of purple, bold and bright,
Aubergine brings delight.
With every bite, a culinary treasure,
A vegetable of immense pleasure."
Journal: Aubergine Chronicles by The Aubergine Enthusiast
Magazine: Elegant Eggplant featuring Aubergine Recipes
FAQs about Aubergine
1. How do I choose fresh aubergines at the market?
Look for aubergines that are firm, smooth, and glossy, with vibrant purple skin. Avoid any signs of shriveling or bruising.
2. Can I eat the skin of aubergine?
Yes, the skin of aubergine is edible and contains valuable nutrients.
3. What is the best way to cook aubergine?
Aubergine can be roasted, grilled, sautéed, or used in stews and curries for a rich and hearty flavor.
4. Are there any potential side effects of consuming aubergine?
Some individuals may be sensitive to certain compounds in aubergine and experience digestive discomfort. Cooking can help mitigate these effects.
5. Can aubergine be included in a diabetic-friendly diet?
Yes, aubergine is low in carbohydrates and can be a part of a balanced diabetic-friendly diet.
6. What are some creative ways to use aubergine in recipes?
Try making eggplant parmesan, baba ghanoush, or adding grilled aubergine slices to sandwiches and wraps.
7. Is aubergine safe for pregnant women to consume?
Yes, aubergine is safe to eat during pregnancy and can provide essential nutrients.
8. Can aubergine be grown in home gardens or containers?
Yes, aubergine can be grown in gardens or containers, provided they have adequate sunlight and well-draining soil.
9. What are some common dishes or cuisines that feature aubergine?
Aubergine is widely used in Mediterranean, Middle Eastern, and Asian cuisines. It is a key ingredient in dishes like moussaka, ratatouille, and curry.
10. Can aubergine be frozen for later use?
Yes, aubergine can be frozen after being blanched to preserve its quality and flavor.
11. Does aubergine belong to the nightshade family?
Yes, aubergine is a member of the nightshade family, which also includes tomatoes and peppers.
12. What are some ways to reduce the bitterness of aubergine before cooking?
Sprinkling salt on sliced aubergine and allowing it to sit for a few minutes can help draw out some of the bitterness before rinsing and cooking.
13. Can aubergine be used in sweet dishes as well?
Yes, aubergine can be used in certain sweet dishes, such as desserts and jams, although it is more commonly used in savory recipes.
14. Can aubergine seeds be eaten?
Aubergine seeds are edible, but they can be slightly bitter. They are often removed before cooking.
15. Does aubergine contain any allergens?
Aubergine allergies are rare, but some individuals may be sensitive to certain proteins in the vegetable.
