Benefits of Garden Egg
do eat garden egg,
here are some health benefit of garden egg
The garden
egg, also known as eggplant is a very good source of dietary fiber, potassium,
manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin
B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as
nasunin and chlorogenic acid.
The garden egg
with its bitter taste and spongy texture could really make an amazing pot of
stew with a nice aroma. When eaten with boiled yam or rice, it becomes a
delicacy you don’t want to miss.
The garden
egg can be regarded as a brain food because it houses the anthocyanin
phytonutrient found in its skin, Nasunin, a potent antioxidant and free radical
scavenger that has been shown to protect cell membranes from damage.
Studies have
shown that nasunin protects the fats in brain cell membranes. Nasunin is not
only a potent free-radical scavenger, but is also an iron chelator.
Iron is an
essential nutrient, necessary for oxygen transport, normal immune function and
collagen synthesis, but when it becomes too much in the blood stream, it
becomes a major concern. Excess iron increases free radical production and is
associated with an increased risk of heart disease and cancer.
Menstruating
women, who lose iron every month in their menstrual flow, are unlikely to be at
risk, but in postmenopausal women and men, iron, which is not easily excreted,
can accumulate.
By chelating
iron, nasunin lessens free radical formation with numerous beneficial results,
including protecting blood cholesterol from peroxidation; preventing cellular
damage that can promote cancer; and lessening free radical damage in joints,
which is a primary factor in rheumatoid arthritis.
The
predominant phenolic compound found in garden eggs is chlorogenic acid, which
is one of the most potent free radical scavengers found in plant tissues.
The
chlorogenic acid performs antimutagenic (anti-cancer) activities in the body.
It also performs anti- LDL (bad cholesterol) activities by increasing the
levels of HDL (good cholesterol) in the body and at the same time has antiviral
and antimicrobial properties.
Consuming
high amounts of garden eggs have been found to be beneficial for people with
glaucoma because it lowers the eye pressure.
Eggplant
contains measurable amounts of oxalates which are naturally-occurring
substances found in plants, animals, and human beings. When oxalates become too
concentrated in body fluids, they can crystallize and cause health problems.
For this
reason, individuals with already existing and untreated kidney or gallbladder
problems may want to avoid eating eggplant.
Though
laboratory studies have shown that oxalates may also interfere with absorption
of calcium from the body, recent research has concluded that the ability of
oxalates to lower calcium absorption is relatively small and definitely does
not outweigh the ability of oxalate-containing foods to contribute calcium to
the meal plan.
Chewing
thoroughly while eating, can enable you get significant benefits, including
absorption of calcium, from calcium-rich foods that also contain oxalic acid.
So, eating garden eggs does not stop you from meeting your calcium
requirements.
Low in
calories and high in fibre, the eggplant is good for carbohydrate counters and
dieters can actually snack on garden eggs in-between meals.
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