The power of food knowledge is centered around what you put on your plate, and the huge impact it can have on your life, whether it's helping to boost energy, improve your mood or help reduce the risk for a variety of conditions including diabetes, cancer and heart disease, as previously mentioned. Here Cynthia Sass, MPH, RD, Health.com, reflects on the many health benefits of eggplant:
“Eggplants, one of the few purple vegetables you’ll find in a mainstream market, aren’t very popular with consumers. In fact, they don’t even rank in the top 20 veggies sold in the U.S. But after reading about the nutritional benefits of eggplant, you may want to step up your intake. Here’s the lowdown on this somewhat mysterious plant, and easy ways to incorporate it into your everyday eating routine.
Eggplant nutritional facts
One cup of cubed eggplant provides just 20 calories, but offers up some important nutrients. Anthocyanins, the pigments that give eggplants their purple hue, have antioxidant properties linked to anti-inflammation and obesity protection. Another, called nasunin, is particularly good at fending off free radicals, and protecting cells from damage that can lead to premature aging and disease. This may be especially true in the brain, making eggplant an important food for protecting against neurodegenerative diseases, such as Alzheimer’s.
Eggplant’s chlorogenic acid supports immunity through its antimicrobial and antiviral activities. And a cup of eggplant also provides about 10% of the daily target for manganese, a mineral that helps produce collagen and promote skin and bone health. The veggie supplies smaller amounts of folate and other B vitamins, potassium, and vitamins C and K.
In addition to the antioxidants, nutrients, and fiber eggplants provide, they may offer protection against the top killer of men and women in the U.S.: heart disease. Eggplant anthocyanins have been shown to help reduce artery stiffness and central blood pressure in women. Central blood pressure, the pressure in the aorta, which sends blood from the heart out to the body, is a predictive measure of heart disease and stroke. Anthocyanins also help prevent the oxidation of “bad” LDL cholesterol, a precursor to artery hardening, which can lead to either heart attack or stroke.
Carbs in eggplant
ggplant is a non-starchy, or low-carb vegetable. A one cup portion, about the size of a baseball, contains just 5 grams of carb, and just 2.5 grams net carb. In addition to supporting digestive health and bowel regularity, eggplant fiber helps regulate blood sugar and insulin levels, and supports weight loss by boosting fullness. It also makes a great filler when cutting back on other higher carb foods. For example, serving one cup of cubed eggplant with a half cup of cooked penne pasta instead of the reverse saves about 20 grams of carb per meal.”
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Read More … Article Source: https://www.health.com/nutrition/eggplant-health-benefits
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