Vegetable - Brinjal or Egg Plant - Other tips

Brinjal or Egg Plant

1. Selection :Look for a symmetrical eggplant with smooth, uniformly coloured skin. Tan patches, scars, or bruises indicate decay. Also avoid eggplants with wrinkled or flabby-looking skin. Oversized purple eggplants, usually over 6 inches in diameter, may be tough and bitter.
2. Cooking :Brinjal absorbs more fat in cooking than any other vegetable. Try & use less oil when cooking them.
3. Storage :Both cold and warm temperatures can damage eggplant. It is best to store eggplant uncut and unwashed in a plastic bag in the cooler section of the refrigerator. Do not force the eggplant into the crisper if it is too big, as this will bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to 6 months.

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Vegetable - Egg Plant or Brinjal - Beauty Tips

Brinjal or Egg Plant

1. Removes Excessive phlegm :Eating brinjals roasted on fire after putting some salt cures excessive phlegm and wind humour of the body.
2. Skin glow :If you do the following,you will see your freckles fade.By applying eggplant to your skin, You look results within 10 days.
3. Prevent Warts :Each night before you go to bed, take the piece of eggplant, cover the wart, and secure the eggplant covering with a bandage. Eventually, you may see that the wart peels off quite easily.
4. For Oily Skin :Eggplant masks are regimens that beauty practitioners say that they are helpful especially to women with oily skin conditions. Like a mask treatment,apply juice of brinjal and you leave it on your skin for about 20 minutes and washout. Skin will be healthy dry.
5. Treat Your Hair :Eggplant may also help improve hair that has greasy build up. Apply a chunk of fresh eggplant to your scalp and rub gently.Enzymes in the eggplant may help to stimulate hair follicles to more vibrant health.

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Vegetable - Egg Plant / Brinjal - Health Benefits

Brinjal or Egg Plant

1. Reduce Cholesterol : Eggplant has an important health benefit which lowers the cholesterol levels of the individuals who consume this.Eating vegetables like the eggplant can help in reducing the weight of an individual. The reason is nothing fancy, but very simple. So this can be eaten regularly to effectively control obesity.
2. Lowering heart diseases : The cholesterol lowering effect of the eggplant also plays a major role in reducing the risk of heart disease.
3. Diabetic :The eggplant has been found to have a great impact on the sugar levels of a diabetic person. Eating brinjal is the natural method of controlling diabetes. This effect of the eggplant is because of the low levels of carbohydrate in the eggplant and also because of the fibre present in the vegetable. The eggplant is especially useful in preventing and reducing glucose levels of Type II Diabetes.
4. Diety fibre :The vegetable contains a lot of moisture in it. It is also low in calories.One cup of eggplant, cooked, boiled, drained with no added salt has 2.5 grams of dietary fibre
5. Digestion :Soup made up of brinjal and tomato increases the appetite and helps in digestion.
6. Medicinal properties :Brinjal is high in water content and potassium. It is supposed to possess many medicinal properties and is used as a remedy for cancer, hypertension and diabetes.
7. Destroy stones : The use of brinjal destroys the stones in its initial stage.
8. Cures Flatulation :If brinjal is taken in its mashed form or as soup with asafoetida and garlic, it cures flatulation

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Carvings & Arts Beauty - Egg Plant / Brinjal

Have a look at the wonderful carvings and Arts made with this Vegetable :


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Vegetable - Brinjal or EggPlant - Nutrition Facts

Brinjal or Egg Plant

Nutrition Facts :Nutrition plays a vital role in one's life and has become an essential entity in human life and of course those who follow regular diet for a healthy body and healthy mind.

Table listed below displays Brinjal ( Egg Plant ) vegetable nutrition values such as Nutrients, Vitamins , Electrolytes, Minerals and Phyto-nutrients in individual proportions.

Nutrition of Brinjal or Egg Plant

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Nutrition	Sno	Principle	Nutrient value	% of RDA
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Nutrients
	1	Energy	24 Kcal	1%
	2	Carbohydrates	5.7 g	4%
	3	Protein	1 g	2%
	4	Total Fat	0.19 g	1%
	5	Cholesterol	0 mg	0%
	6	Dietary Fiber	3.40 g	9%
Vitamins
	1	Folates	22 µg	5.50%
	2	Niacin	0.649 mg	4%
	3	Pantothenic acid	0.281 mg	6%
	4	Pyridoxine	0.084 mg	6.50%
	5	Riboflavin	0.037 mg	3%
	6	Thiamin	0.039 mg	3%
	7	Vitamin A	27 IU	1%
	8	Vitamin C	2.2 mg	3.50%
	9	Vitamin E	0.30 mg	2%
	10	Vitamin K	3.5 µg	3%
Electrolytes
	1	Sodium	2 mg	0%
	2	Potassium	230 mg	5%
Minerals
	1	Calcium	9 mg	1%
	2	Copper	0.082 mg	9%
	3	Iron	0.24 mg	3%
	4	Magnesium	14 mg	3.50%
	5	Manganese	0.250 mg	11%
	6	Zinc	0.16 mg	1%

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Vegetable - Egg Plant or Brinjal - Allergies

Brinjal or Egg Plant

1. Acidity : Brinjal is not beneficial for a person having excessive bile humour and one who has acidity problems.
2. Pregnancy :Pregnant woman should avoid its use for term.

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Vegetables - Varieties - Brinjal

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Vegetable - Brinjal or Egg Plant

Brinjal or Egg Plant

Health Benefits Nutrition Facts Beauty Tips Naming Convention Varieties Recipes Carvings & Art Beauty Allergies Other Tips

About the Vegetable :Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.Several varieties of aubergines are grown all around the world. Depending on the cultivar type, they vary greatly in size, shape, and color. Generally, aubergines fall into two broad categories, either oval shaped, or thin and elongated.The plant reaches about 3-4 feet tall in quick time and bears many bright fruits. Each fruit has smooth, glossy skin. Internally, it features off-white color pulp with numerous centrally arranged small, soft seeds. Fruits are generally harvested when they reach maturity but just short of full stage ripeness.

Scientific / Binomial name : Solanum melongena

Popularly Known as :Egg Plant, Vankaya,Badinekai, Baingan, Aubergine,Melongene, Garden egg, or Guinea squash.

Usage : Egg plants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce.It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic

Culinary Used Areas :In Indian, South African, Malaysian, Singaporean, and West Indian English, the fruit is called brinjal, from the Portuguese .The Indic name baingan or baigan is also sometimes used in South Asian English.