The beneficial properties of eggplant
Eggplant contains many useful for cardiac potassium, vitamin PP, B, C, carotene, calcium, phosphorus, sodium, magnesium, copper, and iron.
Use eggplant noticeable in the prevention of atherosclerosis, other diseases of the heart, blood vessels, so their use is strongly recommended for older people.
Because eggplant delicious and low-calorie, easily digested, they are included in the therapeutic diets and diets for weight loss.
It has been observed that vitamin C contained in the eggplant, enough to effectively prevent colds and B vitamins have a beneficial effect on the nervous system. Getting rid of a bad mood and insomnia with regular use of these vegetables - this is another proof of the use of eggplant.
In fruits are manganese and zinc help improve stroke, they may have diabetes. Due to iron vegetables help fight low hemoglobin, so it is recommended to pregnant women and the sick anemia.
Marked and regenerating properties of eggplant - it helps to quickly get rid of sores on the skin.
For treatment, you can prepare the infusion, and juice from eggplant. To prepare the juice has antibacterial properties, eggplant cleaned, rubbed on a grater, squeeze. Drink half a cup of juice is recommended three times a day before meals. Apply juice and externally - to accelerate the healing of wounds and abrasions lubricated.
The beneficial properties of eggplant longer observed in young fruits, what to look for when buying a vegetable.
To prepare the infusion of aubergine that is well helps to remove bile, peeled vegetables cut into cubes and pour boiling water - 250ml. Thereafter placed in a water bath for 30 minutes and filtered after heating. Applied infusion as well as juice before eating for at least three to four times a day, half a cup.
Many people know that delicious fried eggplant - individual pieces or as a calf, but is known for its ability to absorb fat, which is undoubtedly very nutritious, but can hurt people with abnormalities of the gastrointestinal tract, digestive upset. Therefore, for the greater good eggplant for the prevention of heart disease and cold, maintain the nervous system, it is better to eat boiled. To make diet foods palatability should boil 3-4 eggplant for 10-15min., After removing the peel, cut or mash with a fork vegetables, a little salt, add any vegetable oil and lemon juice.
Especially the use of eggplant, cooked in this manner, there is a swelling of legs and face caused by heart disease. There are boiled eggplant just enough time in the day.
No less useful and tasty stewed eggplant - only one tablespoon of them serves as an excellent prevention of kidney diseases and liver. For those who still prefers this vegetable is fried, it is advisable for the greater good eggplant already chopped, soaked in water for at least 10 minutes. So they absorb less oil and fat.
These are useful for gout and vegetables - they do not build up of uric acid, which in large quantities provoke the emergence of the disease.
It is also believed that regular consumption of eggplant, because they contain nicotinic acid, helps to quit smoking.
It noted the benefits of eggplant in hypertension. Especially recommended for use at elevated pressure is not flesh and peel the dried vegetable. It is ground to a powder in a coffee grinder and one teaspoon taken before meals. Can be prepared from such a powder infusion of saline mouthwash to prevent gum disease and strengthen teeth. To prepare an infusion, one teaspoon of powder is poured boiling water, add a spoonful teaspoon salt.
Considering the beneficial properties of eggplant, low carbohydrate content and low calorie (total 28kkal) to practice a diet based on the use of the vegetable. Diet lasts no more than two weeks for the entire period can be removed 6-8kg. For breakfast, it is recommended to prepare a salad of cooked eggplant and tomato for lunch - soup of carrots, parsnips, eggplant, Bulgarian pepper and onion, and dinner - braised stew of eggplant, tomato, carrots, greens, onions.
Contraindications to the use of eggplant
Eggplant can cause harm in the event, to use overripe fruit - it contains toxic solanine, which can cause poisoning. Poisoning symptoms: cramps, shortness of breath, vomiting, diarrhea, nausea, confusion, convulsions. It helps eliminate the harm caused to overripe eggplant excessive drinking, milk and raw egg white.
Overripe fruit differentiates stale-looking stalk, a large number of seeds inside. Therefore, to eggplant harm caused, should be selected when you buy young, oblong vegetables, which is shiny and elastic surface without spots.
Regardless of the method of preparation, cut the eggplant in order to avoid poisoning and eliminate some of its characteristic bitter varieties, it is recommended to soak before cooking in salted water for half an hour.
No less tasty eggplant unusual white color, and it is believed that the damage from this eggplant varieties less solanine they practically do not.
It is not recommended to use, in spite of all the beneficial properties, eggplants people with gastrointestinal pathology: ulcers, gastritis, indigestion.
Patients with diabetes and those who pass insulin therapy, it must be remembered that eggplants are low in carbohydrates and low in calories, so aubergine diet craze in such patients may provoke hypoglycemia.