Eggplant benefits
In Europe, people for a very long time did not know how to cook and grow "blue", and therefore did not know what is useful this vegetable. If it is incorrect to grow it, then, like many cultures of the Solanaceae family, it can collect all kinds of poisonous substances, and when used can cause hallucinations and repulsion. Why does this happen? In general, you can only use the unhealthy, young eggplants with a thin skin, in which there is almost no seeds. The ripened vegetable is completely different: harmful and bitter. It is because of this eggplant for a very long time in Europe was called a "mad apple". And only in the 19th century people were able to evaluate and recognize the benefits of the vegetable.
In Russia, eggplants came in the 17th century and fell in love with all the provinces of the provinces of Russia, since then they have been called "blue". Thanks to the signs that constantly raided Turkey and Persia, we have these vegetables.
There are many varieties of eggplant: purple, white, pink, small and large, smooth and striped, elongated and round. Every specialist, just looking at the store, can determine where he came from. We, Russian people, like violet eggplants more and with pleasure we prepare them for each feast.
Thanks to scientific research, we now know that this is very useful. It is important to remember and know that for the first time the Arabs discovered and discovered that the vegetable has medicinal qualities. They used aubergines to treat various diseases. In addition, they are very rich in vitamins of group B, R and C, provitamin A, nicotinic acid, biologically active substances and microelements. Eggplants improve the work of the kidneys, the hearts have a positive effect on blood circulation. In order to prevent kidney and liver diseases, one needs to eat every day just a cover of stewed eggplants.
"Blue" gives our body organic acids, fiber, and also conduct prophylaxis of atherosclerosis, remove the bile and toxins. Probably more in the world of such a versatile product that could affect the various organs of our body, in addition, it has an exquisite taste.
What is the actual use of this vegetable? Experts have shown that if you constantly eat an eggplant, the cholesterol plaques on the walls of the vessels noticeably decrease. The potassium that is contained in the wine, has a diuretic effect and improves the work of the heart.
If you regularly eat a couple of times a week, then you will notice that your health will improve.
Especially useful is eggplant to people who have suffered strokes and heart attacks. Eating this vegetable, you can quickly recover.
The fruits of the purple vegetable have a positive effect on the nocicetic brain and spleen, increase hemoglobin and form red blood cells. Therefore, those who suffer from anemia, need to eat eggplant.
In addition, these fruits can reduce blood sugar, which is why it is necessary for people with diabetes. When gout and doctors recommend to bring in the diet of eggplant, because they are able to remove from the body lactic acid.
If you suffer from kidney colic, urolithiasis, joint pain, rheumatism, then be sure to include eggplant in your diet, it will make it easier for you and even try to cure your illness. For people aged eggplant in general should be in the first place, because it has medicinal properties and ability to cure diseases that are peculiar to old age.
"Sinenki" relieve gastritis, relieve internal irritation with constipation and dysbiosis, and also activates the work of the stomach and intestines. Vegetable is good for problems with pancreas and removes all stagnant slag and excess bile.
This vegetable is just a find for people who struggle with a habit - smoking. It contains nicotinic acid, which will ease you the period of nicotine starvation.
"Sinenkie" is used in folk medicine for the treatment of all possible infections. Eggplant juice can heal open wounds and ulcers. In addition, the eggplant will also become irreplaceable if you want to lose weight. In 100 grams of this vegetable contains only 28 calories, it perfectly copes with excess fluid in the body and toxins, so it is rightly called a dietary product.
But it is worth remembering that with dietary meals fried aubergines will not bring you benefits.
How to properly eggplant
This vegetable needs to learn how to cook, because it contains a saline that gives bitterness. How to not get rid of it? You just have to cut the vegetable and half an hour before cooking to keep it in saline. So he will allocate the juice, which you must drain, and the eggplant should be thoroughly rinsed. There are, of course, and tacosorta eggplants of white color, in which there is almost no solanine. Such aubergines are very soft and pleasant, they are not soaked in saline solution. Often these vegetables are fried, but with such processing they lose useful substances. Marinated eggplants also do not stand out as a special benefit. Therefore, the best option is stewed, baked eggplant and cold caviar. "Blue" is very well combined with tomatoes, onions, herbs and garlic. Very useful vegetables, which are prepared for a couple. In addition, you can add them little by little in different dishes: vareniki, various salads, cabbage rolls, stew, pilaf, casseroles or simply stuff them with other vegetables. An excellent dish will turn out if the eggplants are added to meat or mushrooms.
How to choose eggplant
You need to be able to choose "blue". It's very simple, but if you do not pay attention to some little things, you can just get a bitter-bitten product and undeservedly hate it. Most importantly - choose a young vegetable and, of course, fresh. If the peduncle has a brown color, it means that the eggplant has been ripped off a long time and it is not for you. The peduncle must be fresh and most importantly green. Remember that we need a clean, shiny, smooth vegetable without wrinkles and blemishes. Eggplant should be blue-black color, oblong form.
How to Store Eggplant
Pay proper attention to the storage of "blue". Very quickly, they lose their appearance and become useless in a dry place, but they can lie in a cold for about a month. To preserve eggplants longer, you can dry them, as well as mushrooms. Just peel them off the skin, cut them into thin rings and use needle-tapping to thread them. Turn on the stove and hang the "necklace" for a few hours. After that, remove them, put them on a newspaper or tray and dry for 12-14 days. Keep the dried vegetables in a linen bag in a dry and cool place. When you decide to cook them, just a little soak in the water.