Benefits Of Brinjal

Commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. These vegetables belong to the family of Solanaceae or nightshades and are obtained from vines. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal comes in so many shapes and in a variety of colors including lavender, green, dark purple, light yellow, orange and so on. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber. A nutritional powerhouse, this vegetable can be cooked in a number of ways. You can fry, roast, sauté or bake to prepare several mouth-watering dishes. Check out the nutritional value and also the health benefits of eating brinjal.

 

 

 

 

 

 

Once cut, brinjals need to be consumed immediately. This is because as soon as their inner flesh is exposed, they begin to spoil. Look at the insides of the brinjal while cutting and check for discoloration, mushiness and strange odors as these are signs of decay. You will have to use stainless steel for cutting brinjals because any other steel such as carbon steel will turn the vegetable black. You can consume most brinjals with their skin, but the skin of large brinjals may not be appetizing. In such a case, you can peel the skin off before cooking or scoop out the flesh of baked brinjals. To reduce its bitterness, sprinkle salt evenly on the brinjal pieces, at least 30 minutes before cooking.