Chinese eggplant are commonly shaped like a narrower, slightly pendulous cucumber. The name 'eggplant' dates to the 1700s, when the most common European cultivars of the fruit were white or yellow, and roughly the size and shape of a goose egg.
The raw fruit has a somewhat disagreeable taste, but when cooked, becomes tender and develops a rich, complex flavour and firm texture. Salting and then rinsing the sliced eggplant can also remove much of its bitterness. It is especially useful culinarily owing to its ability to absorb great amounts of cooking fats, making possible extraordinarily rich dishes. The fruit flesh is smooth; the numerous seeds are soft and (as in the related Tomato) edible along with the rest of the fruit.
Eggplant Nutrition Facts: Calories, Carbs, and Health Benefits
The composition of eggplant is 92.3% water, 5.88% carbohydrates, 0.98% protein, 3% dietary fiber, and 0.18% fat. One eggplant will give you with 32.222 grams of carbohydrates. It is equal to 24.79 percent of the 130 grams of carbohydrates you need on a daily basis. That same in an amount measuring 100 grams (3.5 Oz), eggplant provides 104 kilojoules (25 kilocalories) of energy and is not rich in vitamins. In addition it contains a good amount of Manganese (12.89% DV).
As a member of the genus Solanum, the eggplant is related to the tomato and the potato.
Eggplant was originally domesticated from the wild nightshade species, the thorn or bitter apple, Solanum incanum.
Because of the eggplant’s relationship with various other nightshades, the fruit was once believed to be extremely poisonous.
The flowers and leaves of an eggplant can be poisonous if eaten in large quantities as they do have solanine in them.
There are around 770 varieties of eggplant that can be found in tropical and sub-tropical areas around the world.
The fruit of eggplant belongs to a group of berries. The most popular types of eggplant are oval shaped and covered with smooth, glossy, purple colored skin.
Some varieties of eggplant produce white, lavender, green or red-striped fruit that can be elongated, rounded or pea-shaped.
Eggplants have numerous miniature seeds. The seeds have a bitter taste due to a high content of nicotine. In fact, eggplant contains the highest level of nicotine compared to other edible plants.
The name “eggplant” originates from the 18th century when cultivars with small, white fruit, shaped like a hen’s egg were popular.
Eggplants get their purple skin due to the anthocyanin nasunin.
People who are atopic are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines.
