The Food Coach

Healthy Food Database - Eggplant

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A member of the nightshade family, eggplant is related to the potato and tomato, although it is actually a fruit. There are many varieties of eggplant ranging in colour and size. The most common is egg-shaped, large and purple/ black in colour.
Other varieties are now available, in colours ranging from white, green, purple, violet and orange in varying shapes and sizes.

Select those with a smooth, glossy skin, free of blemishes and soft patches and one that feels heavy for its size.

Store in the crisper section of the fridge in a plastic bag and use within 4 days.

Large eggplants can have a tough skin so buy medium sized eggplants instead.

Note: If eggplant is peeled, the salicylate content drops to moderate.
Category: Fruit
In Season: Summer Autumn
To Buy: Select those with a smooth, glossy skin, free of blemishes and soft patches and one that feels heavy for its size.
To Store: Store in the crisper section of the fridge in a plastic bag and use within 4 days.
Tips & Tricks: Large eggplants can have a tough skin so buy medium sized eggplants instead.

Nutrition (1 Unit):

Weight (grams): 235
Carbohydrates, g: 6.1
Protein (g): 1.2
Saturated Fat, g : 0.034
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 214
Fibre, g:
Fat (g): 0.2
Monosaturated Fat , g: 0.016
Niacin (B3):
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Overripe eggplants should be cut first and sprinkled with sea salt on each side. Cover and weigh down with a flat tray for 20 minutes. Rinse thoroughly to wash off any salt before using.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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