While many fruits and vegetables are important for good health, eggplant appears to play a special role in the treatment and prevention of a number of very serious conditions.
1. Reduced risk of Cancer
When used properly, eggplant can provide many health benefits, including being important in the treatment and prevention of cancer. Eggplant has been found to be especially useful in the treatment of colon cancer due to the high amount of fiber found within eggplant.
2. Weight Loss
As stated above, eggplant contains high amounts of fiber, making it a great food in the fight against cancer. But, the fiber found in eggplant has other uses–namely, its ability to be a useful tool for people who are trying to lose weight. Fiber is a relatively “bulky†food, meaning that is takes up a lot of room in the stomach. Therefore, by eating eggplant in a salad or appetizer before a meal, dieters are likely to have a greater feeling of satiety, and generally eat fewer calories (thereby achieving a substantial weight loss with time).
3. Better Skin Tone
Finally, eggplant contains a high amount of water–and similarly, aside from fat and bone, our bodies are composed of almost primarily water. Water has important roles in a variety of pathways through the body, but has been found to be especially important in the maintenance of healthy skin and hair. Consuming adequate amount of water through either water itself or through food items such as eggplant can not only improve the quality of your hair and skin, but also the general performance of your body.
4. Lowering of cholesterol level
Eggplant has another important health benefit which is the ability of this plant to lower the cholesterol levels of the individuals who consume this. The cholesterol lowering effect of the eggplant also plays a major role in reducing the risk of heart disease.
5. Control of type 2 diabetes
The eggplant has been found to have a great impact on the sugar levels of a diabetic person. Eating brinjal is the natural method of controlling diabetes. This effect of the eggplant is because of the low levels of carbohydrate in the eggplant and also because of the fiber present in the vegetable. The eggplant is especially useful in preventing and reducing glucose levels of Type II Diabetes.
