Eggplant
One of the most popular varieties of eggplant in North America looks like a pear-shaped egg, a characteristic from which its name is derived. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy in consistency. Contained within the flesh are seeds arranged in a conical pattern.
In addition to this variety, eggplant is also available in a cornucopia of other colors including lavender, jade green, orange, and yellow-white, as well as in sizes and shapes that range from that of a small tomato to a large zucchini.
While the different varieties do vary slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture. In many recipes, eggplant fulfills the role of being a complementary ingredient that balances the surrounding flavors of the other more pronounced ingredients.
How To Select and Store Eggplant
Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed.
The stem and cap, on either end of the eggplant, should be bright green in color. As you would with other fruits and vegetables, avoid purchasing eggplant that has been waxed. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not.
Although they look hardy, eggplants are actually very perishable and care should be taken in their storage. Eggplants are sensitive to both heat and cold and should ideally be stored at around 50 degrees Fahrenheit (10 degrees Celsius). Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed.
Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.
Here is some background on why we recommend refrigerating eggplant. Whenever food is stored, four basic factors affect its nutrient composition: exposure to air, exposure to light, exposure to heat, and length of time in storage. Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration.
If you purchase eggplant that is wrapped in plastic film, remove it as soon as possible since it will inhibit the eggplant from breathing and degrade its freshness.
Nutrition Facts
One cup of cooked eggplant, weighing around 99 grams (g) contains:
35 calories
0.82 g of protein
8.64 g of carbohydrate, of which 3.17 g is sugars
0.23 g of fat
2.5 g of dietary fiber
188 milligrams (mg) of potassium
6 mg of calcium
1 mg of sodium
0.12 mg of zinc
1.3 mg of vitamin C
0.25 mg of iron
11 mg of magnesium
15 mg of phosphorus
14 micrograms (mcg) of folate
85 mcg of vitamin B62.9 mcg of vitamin K
Eggplants also contain flavonoids, such as anthocyanins. Anthocyanins are water-soluble pigments that have many health benefits. They also help give the eggplant its well-known, dark purple color.
The skin of the eggplant is rich in antioxidants, fiber, potassium, and magnesium.
The phenolic content of eggplant makes it such a potent free radical scavenger that this vegetable is ranked among the top 10 vegetables in terms of oxygen radical absorbance capacity.
source : http://www.whfoods.com/genpage.php?dbid=22&tname=foodspice
https://www.medicalnewstoday.com/articles/279359.php
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