Eggplant is one of the most consumed and versatile foods of the Mediterranean diet and very appreciated in other countries for its great health benefits.
As it is an organic product, no pesticides or chemical fertilizers have been used that could affect the final product.
The eggplant has the following characteristics:
- Elongated vegetable of a magnificent violet color.
- High amount of water, low percentage of carbohydrates, proteins and fats.
- It is an ideal food to fight cancer, cellular aging, infections, viruses and harmful bacteria.
Rich in fiber
Fiber is, besides water, the main component of eggplant. Of soluble type, it favors the good state of the bacterial flora and decreases the consistency of the feces, which helps its elimination.
Excellent diuretic due to its 92% water content. Eggplant is advisable to eliminate excess fluids from the body, as well as fats from the body.
Eggplant contains about ten very potent antioxidant phenolic acids and anthocyanins that prevent both cardiovascular disorders and degenerative diseases.
Some eggplant compounds inhibit cholesterol synthesis in the liver, while others prevent it from oxidizing and adhering to arterial walls.