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Eggplant, commonly known as Aubergine and Brinjal, belongs to the solanaceae family of vegetables. The ancient ancestors of eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century.
Eggplants are a source of antioxidants, dietary fiber, vitamin C, vitamin K, niacin, folate, and manganese, copper and potassium and B-complex group of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrates metabolism. Researchers at the US Agricultural Service in Beltsville, Maryland, have found that eggplants are rich sources of phenolic compounds that function as antioxidants. Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.
Studies of the Institute of Biology of São Paulo State University, Brazil (Instituto de Biociências of the UNESP de Botucatu, São Paulo) showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia and in the control of cholesterol (about 30% reduction).
The researches leaded by the specialists at American Diabetes Association showed excellent effects of eggplant for prevention and management of such a disease as type 2 diabetes, which can be achieved due to high content of fiber and substantial content of low soluble carbohydrates.
Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking.
How to use:Eggplants can be fried, put into soups, frying, and grilling, broiling, baking, roasting, casseroles and even stuffed.
Ingredients: Eggplant/Brinjal Type: Vegetable
Local Vegetables are not certified organic but are subject to local random tests for pesticides only. We depend on the integrity of the farmers.
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