Eggplants

Eggplants are known by various names around the world. In the U.K., eggplants are called aubergines, while in Germany they’re called eierfrucht. While they are fixtures in the American marketplace, the production of eggplants is highly concentrated in seven countries. These include China, India, Egypt, Turkey and Japan.

When asked to describe an eggplant, you would probably mention its distinct dark purple color and glossy, smooth skin. However, this only describes one type, as they come in different colors and sizes. One eggplant type is small, white and looks a lot like an egg; another is long and skinny like a bean, while the “Kermit” variety has green and white swirls. What they all have in common, however, is the way they grow, suspended from tall plants that can reach up to 1.5 meters in height.

Eggplants first appeared in Europe in the 14th century, and eventually made their way to the United States, with Thomas Jefferson introducing them in the 18th century. Today, Florida is the leading producer of eggplants in the U.S., followed closely behind by New Jersey and California.

When choosing an eggplant, it should be firm, heavy in size and smooth, without any scars or marks on the surface. The skin should be glossy. Make sure you avoid any that have brown or blue streaks or are already shriveled.

There are numerous ways eggplants can be prepared. They can be stewed, steamed, baked or fried. Because of their versatility in the kitchen, eggplants have proven to be a favorite among people who are limiting meat in their diets.

Health Benefits of Eggplant

While eggplants don’t have an overwhelming supply of any one nutrient, they contain an impressive array of many vitamins and minerals, such as fiber, folate, potassium and phosphorus, as well as considerable levels of vitamins A, K and B6, magnesium, zinc and calcium.

Eggplants are also known for containing high levels of phenols. Phenols are known to be one of the most powerful free radical scavengers, which may help inhibit tumor growth and fight cancer metastasis and angiogenesis.

One interesting aspect of eggplant is that it’s a member of the nightshade family of plants, along with tomatoes, potatoes and bell peppers, as well as chili peppers, habaneros, jalapenos and paprika. However, eating too much of it may cause some problems, especially in people who are susceptible to forming kidney stones, as it has high oxalate content. Interestingly, ancient Mediterranean people reportedly nicknamed it the “mad apple,” believing that eating eggplant would cause insanity.

In 2011, India charged Monsanto with biopiracy for alleged attempts to genetically modify indigenous eggplants. You’ll find more about eggplants’ nutrition facts below.

Eggplant Nutrition Facts Serving Size: 3.5 ounces (100 grams), raw
	Amt. Per Serving	% Daily Value*
Calories	25
Total Fat	0.18 g
Saturated Fat	0.034 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	2 mg
Total Carbohydrates	5.88 g
Dietary Fiber	3 g
Sugar	3.53 g
Protein	0.98 g
Vitamin A1 µg	Vitamin C	2.2 mg
Folate22 µg	Iron	229 mg

Watch Out for Eggplant Lectins

As a member of the nightshade family, eggplants contain high levels of lectins, which are sugar-binding proteins that function as a defense mechanism for plants. These proteins are known to cause long-term health problems in humans, specifically targeting metabolism, cellular health and endocrine function. Their pro-inflammatory effects may also heighten your risk of heart disease and cancer. While eggplants offer numerous health benefits, they should be eaten in moderation, along with legumes and other foods high in lectins.

Studies Done on Eggplants

The consumption of eggplants has been linked to several beneficial health effects, including the lowered risk for cardiovascular disease, as well as neuroprotective function and better weight management.

In a study published in the journal Arquivos Brasileiros de Cardiologia, hypercholesterolemic rabbits were given eggplant juice to study its effect on plasma lipids and weight. The results showed that the rabbits had significantly reduced weight, plasma cholesterol levels and aortic cholesterol content.

The antioxidant and hepatoprotective properties of eggplants were also studied in a research paper from Food and Chemical Toxicology. Five eggplant varieties were analyzed for their phenolic and flavonoid content as well as their effect on cytotoxicity in liver cells. Researchers found that there was a significant correlation between the flavonoids and the hepatoprotective activities.

Another animal study published in the journal Toxicology found that an anthocyanin phytonutrient in the skin of eggplants, called nasunin, is a potent antioxidant that may help fight free radicals and protect the lipids (fats) in brain cell membranes from damage.

Eggplant Fun Facts

Eggplant dates back about 2,000 years in India, and there are over 30 Sanskrit names for this fruit in ancient Indian literature. Some of these might be found at the USDA’s eggplant collection in Griffin, Georgia, which is stocked with roughly 770 different varieties from around the world. While most may be unavailable at your local grocer, they’re sometimes found in gourmet or ethnic food stores and farmers markets.

Summary

Eggplant is a plant-based food that many Americans are unfamiliar with. In fact, they weren’t often eaten until recently in North America, and were first grown as an ornamental plant. They are best known for their glossy purple skin, though there are a number of colorful and interesting varieties.

Eggplants are used as a traditional medicine in some Asian cultures, while others have utilized them for dishes such as eggplant parmesan and casseroles with other vegetables, cheese, meat and herbs.

Recently, scientists have found that eggplant contains powerful antioxidant phenols, including the anthocyanin phytonutrient nasunin, which are important for helping neutralize damaging free radicals in your body.

Eggplant comes from the nightshade family of plants, which includes potatoes, tomatoes and all kinds of peppers, though it has a somewhat controversial potential for adverse reactions after eating. However, in European and Middle Eastern cuisine, eggplant could be considered a delicacy, a tradition or perhaps a comfort food. As with any other food, it’s often all about the preparation.