Eggplant for weight loss: benefits and applications

Eggplant has long taken root in garden beds in almost all regions of Russia. Even the Colorado potato beetle mistook it for his own and, with excitement, destroys the green mass of scattered summer residents. Apparently, a lot of useful is stored in this plant, if the insect prefers potatoes. By the way, this culture is considered akin to eggplant, like tomatoes.

Indian guest

The culture was brought from hot countries, perfectly acclimatized and became popular due to its use in cooking. The wild plant variety is considered perennial; cultivated species have become annuals. The main emphasis is on breeding varieties with thin delicate skin, dense pulp and a small number of seeds. Already there are more than 53 varieties, if you consider the most popular, and there are still experimental samples that will also go on sale soon.

The plant has a powerful root system, a thick stem covered with villi and broad leaves. Stability is necessary for him to maintain the weight of the fruit, and sometimes they reach 400 g. with a length of almost 70 cm. Tender purple bell-shaped flowers form ovaries after flowering; fruit ripening takes about 35 days.

Classic varieties produce purple fruits. But for a long time light-green, variegated, white, and orange species have also been cultivated, decorating country plots with their colors. The shape can also be different, from thin icicles to an almost regular ball. This does not affect the taste.

India is considered the birthplace of eggplant, then it hit the African continent and only then appeared in Europe. In Russia, the first mention of it is found starting from the XVII-XVIII centuries. It was not perceived for a long time as an edible product. In this, his story is like potatoes, because they are not eaten raw. Gradually, the taste possibilities and the benefits of eggplant became clear, dishes from it entered the cuisines of many nations, as substitutes for meat and mushrooms.

Composition and useful qualities

Eggplant contains a whole set of micro, macrocells, acids and related components. In its composition:

• glucose;
• starch;
• ascorbic and nicotinic acids;
• antacids;
• pectin;
• thiamine;
• carotene;
• magnesium;
• manganese;
• potassium;
• iron.

The benefit lies in the unique combination of substances that make properly cooked eggplant dishes quickly satisfy hunger without adding extra weight. A diuretic that normalizes the functioning of the kidneys and prevents the formation of stones and sand is appreciated. The inclusion of eggplant in the menu has a beneficial effect on the work of the heart muscle, preservation of the elasticity of blood vessels, and the dissolution of cholesterol plaques. Iron deficiency is also harmful, as well as an overabundance, its indicators should fit in a strict framework, which will help to comply with eggplant.

For women during menopause, a diet review is recommended in favor of increasing the proportion of vegetables. Blue ones, cooked with garlic or cheese, reduce pressure, relieve swelling, removing excess fluid, and prevent atherosclerosis. In some countries, they were forbidden to eat by young girls, motivating the ban by the fact that eggplant causes a riot of blood.Later, studies proved that eggplant is a powerful aphrodisiac, which will also benefit during menopause, characterized by a decline in sexual desire.

Important: dark fruits are more valuable. Their skin contains a special element, nasunin, it slows down the aging process, preserves the integrity of the membranes of brain cells, saving them from premature death, stabilizes the nervous system, improves memory.

Polyphenols regulate metabolism, protect against cancer, help to avoid pathological mutations of individual organs.

For use in food suitable fruits of medium ripeness. Most young people have not yet got juice and almost have no taste, the ripened ones begin to concentrate corned beef, which causes allergies and poisoning.

Eggplant in the fight for a slim figure

Maintaining good physical shape is relevant at any age. This is especially important for people suffering from cardiovascular and endocrine diseases, disorders of the musculoskeletal system. For them, uncontrolled weight gain is dangerous with a sharp deterioration in well-being. And the slightest violation of the diet leads to a quick return of unnecessary kilograms. In addition, there is often an increased appetite when the hand reaches for a lush bun, which immediately manifests itself as an extra fold at the waist.

Eggplant is an excellent substitute for many products, helping to reduce weight, but its properties depend on the method of preparation. No other product has such a strong calorie difference. In boiled form, it is only 24 kcal, but in stew it is already 189. This should be remembered when choosing a recipe for a delicious dish for lunch or dinner.

Experts recommend adopting several popular recipes in which the useful properties of the product are preserved and the indicators of small calorie content are observed.

Baked Eggplant

For cooking you will need:

• 2 medium-sized eggplants;
• 200 gr. turkey ham;
• 1 large onion;
• 100 gr. low fat cottage cheese;
• salt and seasoning.

"Eggs" are made from eggplant. Each fruit is cut lengthwise and half of the pulp is taken out together with the seeds, they are removed, and the remaining vegetable mass is mixed with chopped onions and ham, sautéed for 5 minutes. without oil. Then the slightly cooled mixture is laid out on the “boats”, covered with cottage cheese on top and baked in the oven for 20 minutes. withstanding temperature 180 ° C.

Corn salad

Its ingredients are:

• eggplant;
• 3 boiled eggs;
• 100 gr. canned corn;
• a mixture of herbs;
• salt.

Eggplant requires rapid frying for 3 minutes, then add the remaining ingredients, chopped and slightly salted. Low-fat yogurt mixed with lemon juice is suitable for dressing.

Monk's secret

In strict fasting, when the use of dairy food and eggs is forbidden, a similar salad is often prepared, bringing a feeling of satiety and replenishing the missing vitamins and elements. It is also suitable for strict diets, since its calorie content is very small.

In the composition of:

• 2 small eggplants;
• 300 gr cauliflower;
• celery;
• greens of several types.

Cabbage and eggplant are cooked in different pots for 7 minutes, drain, finely chopped. The rest of the ingredients are crushed to them. Refueling is a mixture of vegetable oil and apple cider vinegar. It is better to use extra virgin olive or linseed oil.

The secret of the minimum calorie content is the refusal in the process of cooking from oil and mayonnaise, as well as the complete frying of products.

Such dishes will bring only benefit, keeping the figure slim and providing the necessary taste variety during the diet.

Video: diet eggplant in the microwave