Eggplants are rich in vitamins and minerals, including vitamin C, vitamin K, vitamin B6, folate, magnesium, and potassium.
They also contain antioxidants, such as nasunin, which is especially abundant in the skin of the eggplant. These substances help protect cells from damage by free radicals and may reduce the risk of developing heart disease and other chronic conditions.
In addition to the above, eggplants contribute to improving digestion due to their high fiber content, which is important for maintaining intestinal health and normalizing cholesterol levels in the blood.
Nutritional Value
In 100 grams of eggplant, there are only about 25 calories, about 1 gram of protein, 0.1 grams of fat, and 6 grams of carbohydrates, of which 3 grams are dietary fiber. This means that the net amount of carbohydrates is only 3 grams per 100 grams of the product.
Glycemic Index (GI) of eggplants is low, around 15, making them ideal for maintaining a stable blood sugar level.
Glycemic Load is also low, making them safe for consumption in diabetes and other conditions related to carbohydrate metabolism.
