Brinjal (eggplant) can prevent cancer & aging

Brinjal or eggplant is a much less respected food. Few people would want to eat it.

But it is a food that provides least of calorie (24 calories per 100 gram) and also provides 9% of RDA (Recommended Daily Allowance) of fiber.

Research studies conducted at the Institute of Biology of São Paulo State University; Brazil suggest that eggplant is effective in controlling high blood cholesterol.

• The peel or skin (deep blue/purple varieties) of brinjal has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins which are anti-oxidants beneficial against cancer, aging, inflammation, and neurological diseases.
• Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of aubergines is 993 µmol TE/100 g.
• They are one of the low glycemic index (GI) vegetables at value 15.
• Eggplant contain good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). The body depends on external sources to replenish these vitamins that are required for fat, protein and carbohydrate metabolism.
• Brinjal is an also good source of potassium being an an important intracellular electrolyte that helps counter hypertension effects of sodium