How to Lose Weight by Eating EGGPLANT
Eggplants are also called aubergines. The common colour is purple but a white eggplant is also available. The eggplant provides very little flavour on its own so it requires French cooking or Italian ingenuity or Turkish talent to make it a delight. Herbs, lemon juice, butter and a sprinkle of cheese usually do the trick, as do olive oil, garlic, tomatoes and black pepper. The nutritional value of eggplant is fairly basic apart from the good chlorine (670mg) and sulphur (445mg) content. Chlorine stimulates protein digestion in the stomach. Chlorine cleanses the body of excess fats and that may be essential when the extra cheese is added on top of the eggplant. The sulphur content will promote carbohydrate digestion and cleansing of the digestive system. Eggplant will provide 3g of dietary fibre per 100g, better than none, or approx.14% of total dietary fibre; chicken and meat supply none. If you have never cooked eggplant before, get a good recipe or watch your neighbour—that’s the best way to begin.
Eggplants do provide valuable phytosterols (7mg) to boost the immune system. Eggplants soak up the oils so use a cold-pressed flax or walnut oil for a big dose of the essential omega-3. Eggplants are ready to oblige!
NOTE: d.v. refers to the daily value for women 25-50 years, refer to RDI chart for adult male and child values.
CALORIES – total: 61 kcal. per 100 grams Calories from: Carb: 54 Protein: 4 Fat: 3