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The eggplant is a fruit which is closely related to the tomato and potato and is native to southern India and Sri Lanka. The name eggplant in the United States, Australia, and Canada came from the fact that the fruits of some 18th-century European cultivars were yellow or white and resembled goose or hen's eggs. It was at one time believed to be poisonous, because of it's relationship with the Solanaceae (nightshade) family. Eggplant is among a small number of foods that contain measurable amounts of oxalates. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating eggplant.

Eggplants contain phytonutrient in the skin called nasunin. Nasunin is a potent antioxidant and free radical scavenger. It not only may reduce your risk of cancer it will reduce your LDL (bad) cholesterol and it is an iron chelator. An iron chelator removes excess iron from the blood and lessens free radical formation. Benefits of nasunin are the protection of the blood cholesterol from peroxidation; preventing cellular damage that can promote cancer; and lessening free radical damage in joints, which is a primary factor in rheumatoid arthritis.

Eggplants should be stored at 50 degrees Farenheit Do not cut eggplant before you store it. Use a stainless steel knife to cut it with as a carbon steel knife will react and cause inner flesh will oxidize and turn black quickly. In choosing eggplants select the smaller young fruits for they have tender skin. Peel eggplants if the skin is too tough, but the skin is where most of the phytonutrient are. Often eggplant has a bitter taste. To reduce the bitter taste, sprinkle salt on the cut flesh for 30 minutes then rinse the salt off.

Eggplant is a good source of potassium which contributes to the oxidation when the flesh is cut. It is also important in maintaining the fluid and electrolyte balance in the body. Potassium is also important in allowing muscle contraction and the sending of all nerve impulses.

1 Cup cooked, cubed Eggplant
99.00 grams, 27.72 calories

5/2/07 References: Wikipedia, Worlds Healthiest Foods

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