Egg-plant

Botanically it is known as Solanum melongena. It is a tender perennial plant of the nightshade family (Solanaceae) closely allied to the potato. Egg-plant requires a warm climate and is grown extensively in eastern and southern Asia and in the United States. It has an erect, bushy stem sometimes armed with a few spikes; large, ovate, slightly lobed leaves and pendant; violet, usually solitary flowers about 2 inches across. The fruit is a large, egg-shaped berry, varying in colour from dark purple to violet, yellowish or white. It his sometimes ridged, and has a shining surface. It is served as a baked, grilled, fried, boiled or roasted vegetable and is used as garnish in stews and soups.

Brinjal contains vitamins A, B and C and iron in plenty. For juice purposes, this vegetable is not used.

Benefit and uses of Egg-plant.

• Eggplant is naturally low in calories and has no fat. It is a fair source of potassium, iron and protein. A cup has only 38 calories. A main benefit of eggplant is its high fiber content.
• Eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.
• Plants form such compounds to protect themselves against oxidative stress from exposure to the elements, as well as from infection by bacteria and fungi.
• Eggplant high fiber content helps digestive function, and lowers risk of coronary heart disease. In addition, eggplant contains potassium, Vitamin C, and protein.
• Eggplant beneficial in treating uterine tumors.