Monday, 24 October 2016

Nutritional Value of Brinjal

Brinjal, which is popular with its other name called Eggplant for its egg shaped structure, is a traditional and more regular vegetable in many Asian countries like India. It is also known widely by other names like aubergine, melongene, guinea squash and garden egg. The scientific name of brinjal or eggplant is Solanum melongena and is from Solanacease family, which is also the source of potato and tomato.


It is basically used for cooking as a curry as an important dish taken with rice and roti. Famous dishes, moussaka and ratatouille are made with brinjal.

Most of these plants and species are found in India and have many names according to the state it is grown, and named from Dravidian word. Its various local names are varutina in Malayalam, varutunai in Tamil. Internationally, they are called as vatingana in Sanksrit, vatigama in pali, badingan in Persinan and badinjan in Arabic.

When it comes to common name, it is called as eggplant in many of the countries, except in Malaysia, Singapore and West Indian as brinjal. This word is derived from the Portuguese.


History of Brinjal


Brinjal or eggplant vegetable is native to the Indian Subcontinent. Domestication and cultivation of brinjal had been taken place in Eastern Asia and Southern Asia especially in India initially. It is grown more of in tropical countries. The cultivation had begun centuries before, prehistory.

Brinjal Tree


The tree of brinjal or eggplant is grown for about 40 to 150 cm height. Its leaves are like lobed leaves and are broad to look. It has the stem that is spiny. Its flower looks in white with purple colors, consisting of five lobes.

Surprisingly, these vegetables were considered to be very poisonous, as they belong to the family, which is related to the Solanaceae or nightshade family of species. However, at present too, the flowers and leaves should not consume in large quantities, as it may lead to poisoning.

Raw Brinjal Image

Brinjal Description


This brinjal is grown in different colours of skin externally, mainly in light green and light to dark purple colors, with even reddish purple color. Skin also look at gradients of colors like it starts with white color at the place of stems and gradually changes to pink to deep purple which make it to look in black. In Europe, they are found with other colours like white and yellow. Inside the skin, there is a fleshy, looks in white color and the texture is like meat. And this flesh transitions into light brown when exposed for a long time after it is cut.

The weight of these brinjals is from few grams to one kilogram. Most of these small sized brinjals are grown in many parts of Asia, large sized ones are grown, mostly in between the rivers of Yamuna and Ganges.

The flesh of it contains lot many tiny seeds which are edible. Since they contain nicotinoid alkaloids, they taste bitter.

Varieties  of Brinjal Available


Brinjal are grown and cultivated with several variants. Though there is wide range of varieties are present, most of them are grown and cultivated in India and many places in Asia. However, see the important and most widely familiar varieties of them.

Kasha Sandesh

It looks in beautiful purple color with its stems in green color, leaves in purplish green and flowers again in purple color. These vegetables can be picked after 76 days of planting them.

Kashi Taru

These plants are grown very tall along with its tall, cylindrical shape of brinjal in dark purple color. They are also grown in 75 to 80 days of time.

Kashi Prakash

These brinjals are also in cylindrical tall shape with slightly bent in its middle with small angle.  These plants are semi upright with green leaves and stems in it.

Kashi Komal

This is a hybrid variation of brinjal with semi upright plants. Light green leaves and stem are seen with purple colored brinjals look almost similar to Kashi Prakash variant, with small shorter height with more width.

Nutrients in The Fruit


The skin or peel of brinjal has phyto-chemicals are found in the form of anthocyanins. Brinjal or eggplant has less fat and calories at the same time have very good content of soluble fiber. It contains many of B-complex vitamins like pantohenic acid, thiamin, niacin and pyridoxine etc. This nutritionally can supply good amounts of fat, carbohydrate metabolism and also proteins. It finds good sources of potassium, manganese, iron and copper. Potassium is helpful to counter the effects of sodium in the form of hypertension. Manganese works as a co-factor of antioxidant enzyme.


Nutritional Value of Brinjal



All values are per 100gms
Water in Brinjal
92.7gms
Protein in Brinjal
1.4gms
Fat in Brinjal
0.3gms
Minerals in Brinjal
0.3gms
Crude Fiber in Brinjal
1.3gms
Carbohydrates in Brinjal
4.0gms
Energy in Brinjal
24Kcal
Calcium in Brinjal
18mg
Phosphorous in Brinjal
47mg
Iron in Brinjal
0.38mg

Health Benefits of Eggplant


Brinjal cures phlegm in excessive form

Brinjal is good for curing the health issues like phlegm, which has been accumulated and stored in excessive quantity. For this, you need to roast it on the fire and have it adding it with salt.


Brinjal for better digestion and appetite

The Brinjal juice, along with tomato added to it is very healthy and increases the appetite in considerable levels and improves the power of digestion.


Brinjal cures enlarged spleen

The spleen, enlarged because of malaria would be well controlled with the brinjal. You need to soften the brinjal after baking it well on the fire and then add the sugar to get this benefit. It should be taken in the early morning with empty stomach.

Brinjal prevents insomnia

When baked soft brinjal, added with honey is taken in the evenings or before going to bed, it would help us for sound and quality sleep. It should be taken for a few days continuously.

Brinjal destroys stones in the kidney

The stones in the primary stages in the kidneys are destroyed with the usage of the brinzal.

Brinjal controls high blood pressure

The high blood pressure could be well controlled with the consumption of the eggplant.

Brinjal controls cancer and neurological diseases

The anthocyanins, phyto chemicals of brijal control the cancer cells and causes of neurological problems.


Brinjal controls aging and relieves inflammation

The same anthocyanins, Phyto chemicals control aging and also provide relief from the inflammation.

Brinjal in Indian Languages


Indian Language
Local Name
Brinjal in Bengali
Begun
Brinjal in Guajarati
Ringna
Brinjal in Hindi
Baingan
Brinjal in Kannada
Badane
Brinjal in Kashmiri
Waangum
Brinjal in Malayalam
Vazhuthininga
Brinjal in Marathi
Vange
Brinjal in Oriya
Baigan
Brinjal in Punjabi
Bataun
Brinjal in Tamil
Kathiri
Brinjal in Telugu
Vankaya
Other names
Hingoli, Eggplant

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