A nutritionist listed the beneficial properties of eggplant

Nutritionist, Candidate of Medical Sciences, Director of the Clinic of Aesthetic Medicine Margarita Koroleva told about the useful properties of eggplant.

In a conversation with Radio 1 on Tuesday, February 4, the specialist explained that hearty eggplant is made by vegetable fiber, fiber, good combination with sources of complete protein.

According to Koroleva, eggplant should not be overcooked, because otherwise it will lose its useful functions. It should retain some fragility to ensure the intake of dietary fiber. This will help to support the digestive system. Also, eggplants have a beneficial effect on the microbiota and intestinal microflora.

As the nutritionist reminded, vegetables are one of the most important food groups that should not be forgotten.

On the same day, Koroleva told that eggplants should not be consumed with inflammation of the GI tract. According to her, in the presence of inflammatory processes of the gastrointestinal tract, it can support the fire of inflammation and get up contrary to the treatment program prescribed by the doctor

In October, nutritionist and nutritionist Irina Pisareva said that eggplants and tomatoes in the diet will help to quit smoking. She explained that if you want to get rid of a bad habit, you should include in your diet plant products containing nicotinic acid. She noted that the scientific confirmation of this method does not have, notes 360.ru.

Earlier site kp.ru with reference to gastroenterologist Vitaly Rumyantsev wrote that eggplants contain solanine. This alkaloid is a plant poison, which is found in many fruits of the nightshade family, including potatoes. In this regard, the doctor urged to remember that the older the eggplant, the more solanine it contains and the higher the risk of getting food poisoning.

At the end of January, nutritionist Mikhail Ginzburg warned that the largest amount of solanine is concentrated in the peel of this vegetable. Before cooking them, it is recommended to at least scald them with boiling water, since solanine breaks down when heated, Pravda.Ru reports. In October, cardiologist Irina Shoshina said that it is necessary to consume about 500 g of fruits and vegetables daily. According to her, lilac blueberries, blueberries, blackberries, grapes, plums and eggplants are sources of antioxidants, RT writes.

Earlier, nutritionist Elena Solomatina said that people allergic to pollen should refuse to eat tomatoes, eggplants, potatoes, as well as honey, propolis, apples, plums, apricots and peaches. During the period of allergy exacerbation, these products can aggravate reactions, reports NSN.