ALL ABOUT EGGPLANT

“The Versatile Vegetable”

Khizra Nadeem
Final Year Nutrition
Table of Content
• History
• Introduction
• Types
• Different names for eggplant
• Nutrition composition
• Health benefits
• Toxicity
• Recipe
• Fun facts
History of EGGPLANT
• Eggplant originated from South Asia (Pakistan and India) in the
3rd century and during the 4th century in China, then in the 9 th
century in Africa.
• The eggplant was named initially by Thomas Jefferson (an
experimental botanist) who familiarized eggplant in the United
States in 1706.
• It is known as the “king of vegetables” in India.
 Introduction
• Eggplant (Solanum melongena L.) is a high-yielding and affordable
agricultural crop from the Solanaceous family, which is cultivated in a
wide variety of shapes, sizes, and colors.
• Eggplant is a warm-season plant. Fruit from eggplant is available in the
market throughout the year as it is generally grown twice or thrice a year. It
is very nutritious and used for medicinal purposes.
• Eggplants ranked amongst the top ten vegetables that provide the healthiest
food with low calories and also contain high phenolic contents that are
helpful in radical absorbing capacity.
• Eggplant has very low calories in its fruit with a good mineral content that
is helpful for our health.
Types of EGGPLANT
• According to Sekara et al.,
2007 there are 33 different
Sanskrit terms for brinjal in
antique Indian works of
literature, while Hirst, 2014
recently confirmed that
eggplants have almost 20 most
common varieties.
Different names for Eggplant
• Eggplant (S. melongena) usually known as:
 Brinjal in South Asia (especially Pakistan, India, and Bangladesh),
 Aubergine in Europe,
 Melongene in West Indies
 Guinea squash in America
 Patlican in Turkey
 Contain 95% water
Nutritional Composition
Components Percentage of RDA
Minerals Vitamins
Energy 23-24kcal/serving Ca 7.4 -9.0 mg (1%) Vit. B complex 18 -22
mg (3 –6 %)

Carbohydrates 4.7-5.8g Mn 0.20-0.25mg(11%) Vit. E 0.2 -0.3 mg (2%)

Proteins 0.8-1.2g Mg 13.5 -14 mg(4%) Vitamin K 2.9 -3.5 mg

(3%)
Fat 0.18-0.28g Zn 0.10-0.16 mg (2%) Vit. A 0.8 mg (1%)

Dietary fiber 2.8-3.4g Fe 0.2-0.24mg (2%) Ascorbic Acid 1.8 -2.2

mg (3%)

Sugar 2.35-3.53 g K 129-130mg(5%)

Health Benefits
3 major bioactive compounds
• Phenolics.
• Carotenoids.
• Alkaloids.
Benefits
• A major phenolic compound chlorogenic acid (5-O-caffeoyl-
quinic acid; CGA), found in fruit skin works as an anti-obesity,
anti-inflammatory, and anti-diabetic agent and also has cardio-
protective functions.
• Anti-carcinogenic: chlorogenic acid also shows anticarcinogenic
functions by making apoptosis in many human cancer cells, such
as leukemia and lung cancer cells.
• Purple eggplant has a high amount of nasunin (phenolic
compound) compound in their flesh consumption of such purple
eggplant helps against lipid peroxidation and ROS accumulation
which occur due to a high level of iron in cells.
Continue…
• Anthocyanins also belong to phenolic compounds that present in
the skin of eggplants raise serum antioxidant volume and support
against heart illness and hyperlipidemia by decreasing LDL
(low-density lipoprotein) oxidation.
• Anthocyanin in peels of brinjal seems a vital part in stopping
overweightness by plummeting serum triglyceride and cholesterol
increasing high-density lipoprotein (HDL) cholesterol and
decreasing serum triglyceride levels.
• As carotenoids cannot be synthesized by our body, they should be
taken in our diet. Carotenoid-rich food consumption is strongly
related to reducing the hazard of some types of cancer.
Continue…..
• Glycoalkaloids are effective inhibitors of cancer cells due to
their toxic effects on humans and can even cause death at high
concentrations (3–5 mg/kg body mass).
• Fiber contents present in eggplant helps in digestion by
removing toxins and harmful materials from our stomach thus
reducing stomach and colon cancer.
• Peel and Calyx are major by-products of eggplant and they are
great sources of dietary fibers, such as pectin and cellulose ach
and colon cancer.
Risk of consuming too much EGGPLANT
• Nasunin and iron absorption
 Nasunin, a phytochemical in eggplants, binds
with iron and removes it from cells. This
process, known as iron chelation, may be
useful for people who have too much iron in
their bodies.
• Solanine poisoning
 Eggplants are part of the nightshade family
that contains alkaloids, including solanine,
which can be toxic. It can lead to symptoms
such as burning in the throat, nausea and
vomiting, and heart arrhythmias.
• Eggplant allergy
 In rare cases, one or more compounds trigger
an allergic reaction. The primary cause
appears to be a lipid transfer protein in the
plant
• Oxalates and kidney stones
 Eggplants contain oxalates, which can
contribute to kidney stone formation in some
people who are more prone to absorbing
oxalates. Without treatment, kidney stones can
lead to acute kidney injury or kidney death.
 RECIPE
Grilled Eggplant Pizza
• 3 tbsp
Ingredients: mozzarella
Method:
• Cut eggplants in a circle.
• 1 large cheese
• On a preheated grill pan
eggplant • Tomato sauce add oil and then eggplant
slices and cook them at
• Pinch of salt medium heat for 5-7
minutes.
• 1 tbsp
• Sprinkle some salt while
Vegetable oil
cooking.
• ½ cup • In a baking tray, place
Chopped grilled eggplant and top
veggies (onion, with tomato sauce, veggies,
capsicum, and cheese.
• Bake them for 5-6 minutes
tomatoes)
in a preheated oven.
Serving suggestions
The interest in the cultivation of

eggplant is rapidly growing around the

world due to its high nutritional values

and extensive applications in

formulating various types of fresh,

frozen, and canned foods, such as

pickled, fried, grilled, or stuffed

eggplant, as well as several cuisines like

eggplant kibbeh, kashke bademjan and

different eggplant stews.

Fun Facts
• Some varieties of eggplant like Chinese round and purple
dark shades eggplants are employed for ornamental and
beautification purposes.
• It is also considered as a love symbol in many parts of
India, similarly, in the USA it was explained as apples of
love.
• The high culture females of China use the shady species of
brinjal for cosmetic purposes as fashion and to color their
teeth.
 REFERENCES:
1. Naeem, M. Y., & Ugur, S. (2019). Nutritional content and health benefits of
eggplant. Turkish Journal of Agriculture-Food Science and Technology, 7, 31-36.
2. Karimi, A., Kazemi, M., Samani, S. A., & Simal-Gandara, J. (2021). Bioactive
compounds from by-products of eggplant: Functional properties, potential applications
and advances in valorization methods. Trends in Food Science & Technology, 112,
518-531.
3. Scorsatto, M., Rosa, G., Raggio Luiz, R., da Rocha Pinheiro Mulder, A., Junger
Teodoro, A., & Moraes de Oliveira, G. M. (2019). Effect of Eggplant Flour (Solanum
melongena L.) associated with hypoenergetic diet on antioxidant status in overweight
women‐a randomised clinical trial. International Journal of Food Science &
Technology, 54(6), 2182-2189.
THANK YOU