Origin
The ancient ancestors of cultivated eggplant are plants in India. It was first cultivated in 5c. in China. Before the Middle Ages appears in Africa, then in Italy, a country which has long been associated, in 14 century. Gradually spread in European countries, Middle East, and centuries later was transferred to the Western Hemisphere travelers from Europe. Today the main producers of eggplant are Italy, Turkey, China, Egypt, Japan.
Long time after their arrival in Europe eggplant is used more for decoration in gardens, as in cooking. That changed in the 18 century, when he lost his taste very bitter and starts going into the kitchen.
Benefits
Broccoli is the main ingredient of Greek moussaka, French dish ratatouille, Italian and Indian dishes. You can stew, roasted, fried or added to soups and salads.
Good option for vegetables to your diet because of low content of calories, vitamin C, potassium and calcium, fiber, phytonutrients, copper, vitamin B1 (thiamine).
In 100 g cooked eggplant has
- 35 calories.
- 9 grams of carbohydrates
- 1 gram of protein
- No fat
- 239 milligrams sodium
- Per 100 grams of raw eggplant has 24 calories
- 2.48 g fiber
- 245.52 mg of potassium
- 12.87 mg magnesium
- 14.26 mcg - Folic Acid
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