Familiar and unfamiliar eggplants.
Eggplant is a delicious vegetable. Vegetable? It turns out, strictly speaking, is not a vegetable. For your information, botanists classify eggplant as a berry.
Eggplant has a beneficial effect on the digestion process due to its delicate fiber.
So, doctors advise older people to include eggplant in the diet, since no artificial drugs have such a strong effect to improve digestion.
In modern society, there are few people with a healthy stomach, therefore, eggplant is useful for everyone, but especially for cores, because it has a sufficient amount of potassium salts, stimulates the excretion of excess fluid, and is decongestant.
For people with gout, this fruit is indispensable for its treatment, removes uric acid, eat your fill of eggplant with anemia.
Eggplant contains unpleasant aromas. But it doesn’t matter.
Sprinkle raw eggplant halves or slices with salt. Let them stand for a while. Salt will absorb moisture from the fruit, and with it these unpleasant substances.
Rinse. Dry and cook any food. They will no longer taste bitter. Salted eggplants will juice up.
Squeeze out and drain these formed juice with excess salt. This is the second way to get rid of bitterness.
Eggplant loses almost nothing from freezing, so feel free to freeze it. They can be pickled and fermented in winter, and then eaten with onions and sunflower oil.
Eggplant is surprisingly low in calories (18 per 100 g). Therefore, they are recommended in dietary nutrition and overweight people.
It is better not to cook them at all with butter or lard, because low-calorie eggplants tend to absorb incredible amounts of high-calorie fats.
At the same time, they become very tasty, but not at all dietary.
Eggplants are recommended for patients with diabetes mellitus.
It is a valuable food product. Reduces blood cholesterol levels.
Eggplants contain pectin substances with bactericidal properties. “Blue”, as we call them, contain almost as many nutrients, mineral salts and vitamins as in peppers and tomatoes.
But since they are not used or almost never used raw, most of the vitamins are lost. A small amount of fats and sodium, easily digestible carbohydrates make eggplants useful for atherosclerosis and liver diseases, as they increase the excretion of cholesterol from the body.