Aubergines are vegetables that can be eaten in various ways, sliced, diced, fried, boiled or roasted on a grill, and can be eaten cold or hot and used as an ingredient in many dishes; it is a vegetable that is available all year round and should always be present in the Mediterranean Diet.
Nutritional values:
Energetic value: 15.00-17.08 (Kcal)
Carbohydrates: 2.20-2.49 (g)
Proteins: 0.90-1.24 (g)
Fat: 0.18-0.40 (g)
Fibre: 2.00-2.82 (g)
The aubergine is rich in water (92%), its vitamin content is low, as well as that of carbohydrates, lipids and proteins. It is alkalizing as it has 55% of basic mineral salts. The most important component that can be found in aubergines is the fibre. Others are carotene and potassium.
As fibre is its most important component, aubergines are excellent to maintain low levels of cholesterol and for the good functioning of the intestines. Due to its low energetic value, it is essential in the diabetic diet, as it satiates without providing sugar. Cooked with little fat stimulates the hepatobiliary system, being recommenended for arthritics and gout sufferers. Eaten without the skin is very digestible and appropriate for those with stomach and intestine problems.
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