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Properties and benefits: aubergine
Season: aubergine
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Cook with aubergine
Aubergine
Aubergine is the vegetable obtained from the aubergine plant, from the Solanaceae family. This plant has a hairy stem with branches leading to hairy leaves that are coarse to touch. Aubergines are variable in shape and can range from being spherical to egg-shaped and oblong.
Aubergines are purple in colour, although their intensity will depend on the variety we buy. The flesh is firm and white, and they contain numerous edible seeds of the same colour.
Aubergines originally come from India, although they are grown here in several regions thanks to greenhouses. Their seeds are planted in winter, they are transplanted to the soil in spring and their harvesting season runs from October to April.
Properties and benefits: aubergine
Some benefits you didn't know about taking aubergine
Within their composition we can find a high percentage of water, so they have a low energy content. Aubergines are rich in fibre, as well as minerals such as potassium and phosphorous.
In terms of the vitamin content, we can find significant quantities of vitamins from groups A and C, which help to prevent oxidative ageing.
It is important to note that aubergines should not be eaten raw since their skin contains a toxic alkaloid called solanine, which disappears once cooked.
Nutritional composition: Calories: 27 kcal, Fats: 0.2 g, Proteins: 1.2 g, Fibre: 1.2 g, Water: 93 g, Calcium: 11 mg, Iron: 0.7 mg, Magnesium: 12 mg, Phosphorus: 21.4 mg, Potassium: 214 mg, Vitamin A: 3 mg, Vitamin B6: 0.08 mg, Vitamin C: 6 mg
Nutritional values
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