Eating a brinjal will give you many health and nutrition benefits. Check out the nutritional value of brinjal.

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.
Nutritional Value of Brinjal

24 Kcal
5.7 g
1 g
Total Fat
0.19 g
0 mg
Dietary Fiber
3.40 g
22 µg
0.649 mg
Pantothenic acid
0.281 mg
0.084 mg
0.037 mg
0.039 mg
Vitamin A
27 IU
Vitamin C
2.2 mg
Vitamin E
0.30 mg
Vitamin K
3.5 µg
2 mg
230 mg
9 mg
0.082 mg
0.24 mg
14 mg
0.250 mg
0.16 mg

Health & Nutrition Benefits of Eating Brinjal
  • Take brinjal in a mashed form or as a soup and add some garlic and asafetida to it. It will help you get rid of flatulence and adjust the wind humor of the body.
  • Brinjal can also be eaten after being roasted directly on fire. Just peel off the skin, mash it and add some salt in it for flavor and eat it. It will help cure phlegm, congestion and reduce the formation of gas.
  • In order to increase appetite and digestion, take soup made of mashed brinjal and tomato, along with some salt and pepper.
  • In case you are unable to fall asleep easily, eat a soft brinjal (along with some honey) after baking it directly over fire. If taken regularly, it may also cure insomnia.
  • In order to cure enlarged spleen caused due to malaria, eat soft baked brinjal along with raw sugar on empty stomach, preferably in the morning.
Buying & Storing Tips
  • Select smooth and glossy brinjals that are firm and heavy.
  • Choose brinjals that are uniform in color and free from spots, damages and discoloration.
  • Fresh brinjals have bright green caps and stems.
  • These are extremely delicate to heat and cold and are susceptible to spoilage. For this reason, these need to be stored at a temperature of 50°F in a cool and dry area.
  • Brinjals can spoil quickly if they are wrapped in plastic covers.
Tips For Preparing 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.

How To Enjoy
  • Babaganoush is a popular dish made from roasted brinjal puree, sesame paste, lemon juice, garlic and drizzle din olive oil. This dish is served as a dip for crackers or pita chips.
  • You can relish pasta cooked with cubed brinjal, garlic, onions, bell peppers and herbs.
  • Japanese miniature brinjals can be stuffed with a blend of pine nuts, roasted peppers and feta cheese.
  • Brinjal can be stir fried in oil with thinly sliced onions, tomatoes, green chillies, ginger-garlic paste, turmeric and cumin seeds for a mouth-watering Indian curry.

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