White Eggplant (Brinjal, Aubergine)
Did you know that the skin or peel of the eggplant (including the white eggplant) is full of antioxidants that can help you prevent cancer. Make sure that you have the skin of the eggplant as a part of the recipe that you are making. There are many more health benefits of the white eggplant, which include, reduced risk of hearth disease, anemia and many more.
White eggplant is also known as Japanese Eggplants. The vegetable can be distinguished by its color, size as well as its flavor. White eggplants (Solanum melongena) have all the characteristics of a familiar purple eggplant, apart from their creamy white skin. The white eggplant belongs to the same species as purple eggplants.
Often the white eggplant is harvested extremely young, in in such cases they are known as “Baby White eggplant”. The flavor of raw white eggplant is fruity and mild and when cooked it develops a warm, mellow flavor, its texture smooth with a melting quality. Unlike the purple eggplant, the peel of white eggplant is thick and should be peeled prior to eating.
Similar to the purple eggplant, the white eggplant also comes in various sizes and shapes. One of the most familiar shapes is the round white eggplant. You can find it in the local market primarily in the summer months.
Being from the same species and family of the purple eggplant, the health benefits and nutritional value of the white eggplant is almost same as that of the purple eggplant. You can read about the purple eggplant in our other article Eggplants (Brinjals).
Apart from the normal benefits of purple eggplants, there are additional benefits of white eggplants. It is well known that the peel or skin of white eggplant has huge amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific and medical research have demonstrated that these anti-oxidants have health effects against cancer, aging, inflammation, and neurological diseases.
Read More about the health benefits of white eggplants under our Health Benefits tab.
More sources on health benefits of white eggplants.
Eggplant is valued for the variety of ways it can be cooked, and Japanese eggplant is even more versatile because it has a much thinner skin and is practically seedless. The sponginess of its fleshy inside drinks in seasonings like soy sauce, miso and ginger.
Storage: Store in refrigerators and consumes it as soon as possible as the shelf life of white eggplants is not that much.
Cleaning & Cutting: Rinse eggplant. If it is young, the skin is edible. As it ages, the skin becomes bitter and may need peeling. Cut eggplant just before cooking, salt, and let it weep for 20 minutes to remove any bitter flavor.
How to Buy: White Eggplants stems should be firm and rough. But be careful any leaves remaining on the stems are covered in small thorns.
Special Steps: Japanese Eggplants thin skin does not need to be peeled. Also, Japanese eggplant is milder and less bitter than other varieties.
TIP: Japanese eggplant does not have the same shelf life as other eggplant varieties, so use it soon after purchasing.
Raw eggplant is very low in calories, saturated fat and sodium, It’s a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium and manganese.
Mineral Content: It contain minerals like folate, potassium and manganese.
Vitamin & Compounds: Japanese eggplants contain Vitamin C, Vitamin K, Vitamin B6, fibre, antioxidants like nasunin
Carbohydrate Content: White Eggplant provide only 24 calories per 100 gm.
The peel or skin of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
Prevent cancer: Research in Japan suggests that the eggplant juice can reduce the risk of cancer because of eggplant containing trypsin (protease inhibitor) is the component that is believed to help neutralize cancer-causing cells.
Reduce the risk of heart disease and stroke: In addition to its high fiber content, beta-carotene and other antioxidants levels are high enough on the skin of eggplant can help reduce the risk of coronary heart disease and stroke. Some of the results of research conducted by experts, shows that someone in their blood contains a lot of beta-carotene and other antioxidants (especially lutein and zeaxanthin), had a 72 percent lower risk of heart disease.
Prevent hypertension: Based on the amount of research on potassium deficiency is often experienced by people with hypertension. Eggplants contain potassium (potash) is quite high, ± 217mg / 100 grams of sodium (sodium) is very low at 3 mg / 100gram. High levels of potassium and low sodium may help prevent hypertension.
Lowering blood cholesterol: Fiber content is pretty much on all types of eggplant, which is as much as 2.5 gram / 100 gram, excellent for inhibiting fat absorption of cholesterol. Inhibition of cholesterol, especially the bad cholesterol (LDL) in the body makes blood fat and cholesterol levels decreased.
Prevent diabetes: Eggplant extracts can inhibit an enzyme that causes type 2 diabetes by controlling glucose absorption and lowering blood pressure which can lead to hypertension.
Prevent atherosclerosis: A rabbits research in 1970, showed rabbits that fed eggplant can reduce the accumulation of fat in the blood vessels, thus preventing clogging of the arteries (atherosclerosis).
Brain Food: Phytonutrients found in eggplant may help the development of our brains and protects cell membranes from various damages. For those of you who have children and if you want your child’s brain is more active, then try entering the eggplant into their vegetables.
Lose Weight: Fiber content in eggplant, makes us not easily hungry and helps speed up the metabolism process. In addition, eggplant can help in the fat burning process in the body, so for those of you who feel a lot of fat let’s start now trying to eat eggplant.
Lowering the nervous tension: In Nigeria, the eggplant is believed to be the drug to relieve mental shock due to neurological disorders. This is due to the components in eggplant called scopoletin and soroparone will deter nerve seizures. Because the use of eggplant to fight epilepsy and other convulsive diseases have been used as traditional medicine.
Good for Your Baby: Eating a serving of eggplant will supply you and your developing baby with small amounts of key nutrients. A 1-cup serving of cooked eggplant delivers about 3 percent of the 15 milligrams of vitamin E you need each day to support the formation of your baby’s red blood cells and muscles. You’ll also get about 2 percent of the 600 micrograms of folic acid you need to reduce your baby’s risk of birth defects. Eggplant also supplies trace amounts of iron for blood formation and vitamin A for eye formation.
Digestion: Eggplants, like many other vegetables, are great sources for dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health, as well as for the regular movement of the bowels. Fiber bulks up your bowel movements so they pass more easily through the digestive tract, while also stimulating peristaltic motion, the contraction of the smooth muscles that move food through the body.
Bone health: There are a number of benefits to bone health that come from eggplants, which is very good for those who are at high risk for bone degradation and osteoporosis. Phenolic compounds are what give eggplants and many other fruits their unique coloration. Phenolic compounds have also been linked to reduced signs of osteoporosis, stronger bones, and increased bone mineral density.
Anemia: A deficiency in iron can be very dangerous to overall health, and it can manifest in anemia. Anemia is characterized by headaches and migraines, fatigue, weakness, depression, and cognitive malfunction. Therefore, eating food that is high in iron can combat anemia, and eggplants have a decent amount of iron in their meaty, edible fruit.
Acidity: Brinjal is not beneficial for person having excessive bile humor and the one who has acidity problem.
Iron Level: It is better to avoid eating large amounts of brinjal those who have low iron levels.