Interesting facts about eggplants


Posted on Sep 3, 2021      60


Some people confuse eggplants with zucchini, although they are completely different vegetables, albeit related. Being a nutritious, tasty and useful product, they rightfully occupy a place of honor in many culinary recipes.

Facts about eggplants

  • They come in a variety of colors: white, yellow, striped, purple, and almost black.
  • In the Italian city of Palermo, they have the Eggplant Olympics at the height of summer. It brings together the best of the best culinary masters to prepare incredible gastronomic masterpieces from this vegetable by applying their recipes.
  • Eggplant is rich in potassium. It removes excess sodium from the body, saving it from swelling.
  • Many of us know that eggplant is a vegetable. But it turns out it isn’t. In fact, eggplant in terms of botany refers to berries. But we are still more accustomed to call it just a vegetable.
  • Eating the flowers and leaves of eggplant can lead to serious poisoning. But zucchini flowers are willingly eaten in many countries.
  • China was the first country to grow eggplant on an industrial scale as early as the 5th century B.C.
  • Eggplant fiber of eggplant digestion and prevents the development of putrefactive microflora in the intestines.

  • They first appeared in what is now India, and it was from there that they began to spread around the world.
  • If left in a box at room temperature, they wilt and shrivel. It is best to provide them in a cool place in ajar plastic wrap.
  • In some countries, they are eaten raw, as they keep more nutrients when raw.
  • This is a low-calorie product, so it quickly satiates the body and at the same time allows you not to gain weight.
  • Eggplant is one of the top 10 fruits that has the highest antioxidant content.
  • The ancient Greeks considered eggplant a dangerous vegetable. They believed that if you ate a lot of eggplant, you could become mentally ill.
  • If you cook eggplants without soaking them first, they can give a specific bitter taste.
  • In Azerbaijan, eggplants are often called “demianky”. They say that this name comes from the fact that eggplants were first brought to Azerbaijan by a man named Demyan.
  • When cooking, eggplants significantly shrink in volume, losing moisture, so you should definitely consider this fact if you are going to cook a dish with these vegetables.
  • Eggplant is used to prepare not only food but also cosmetic preparations, such as toning facial masks.
  • Wild eggplants still grow in India and Myanmar.
  • Eggplant is eaten with or without its peel. But it is believed that their peel is not digested by our body at all, so it is better to remove the extra load for the stomach.
  • The younger these vegetables are, the more intense their purple coloring.
  • Eggplant goes well with spices, such as basil, garlic, onions, thyme, rosemary, cumin, coriander, and tarragon.
  • Eggplant is one food that increases the amount of hemoglobin in the blood.

  • The narrow oblong fruits with an almost black rind are considered the most useful.
  • In ancient times, women in China polished their teeth with strips of eggplant to remove plaque.
  • These vegetables are part of national cuisines around the world, from China to America.
  • Eggplant is a perennial plant, even though many farms only grow it for the first year, plowing the remaining plants after harvest.
  • The world leader in eggplant cultivation is China. For example, 32 million tons of eggplant were grown here in 2016, which is 60% of global production.
  • The closest relatives of eggplants in terms of botany are tomatoes and potatoes.
  • Because of their high copper content, they are useful for pregnant women and people suffering from anemia.
  • In Europe, eggplants were eaten in the XV century, but industrial cultivation of them began much later, only in the XIX century.

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