Most importantly, eggplant has the phytonutrients, nasunin and chlorogenic acid.
Phytonutrients are very important for antioxidant activity. Eggplant has antimutagenic (anti-cancer), antimicrobial (anti-LDL - bad cholesterol) and anti-viral activities.
Cancer cells are the body’s own cells which have lost control. They grow and multiply in abnormal ways. Nasumin helps prevent and restrict new growth of blood vessels for cancer tumor growth.
Nasumin is an antioxidant which combines iron compounds and prevents them from forming free radicals which destroy cells and cellular DNA. It acts like chelation therapy (treatment used in for removing heavy metals, including mercury, from the blood). It prevents peroxidation of cholesterol in the blood, eliminates the building up of plaque in the blood vessels, keeps the heart and cardiovascular system healthy, and protects lipids in brain cell membranes too.
The nutrients are found in the skin of the eggplant. When you choose an eggplant, check that the stem, cap and skin have a bright green and purple shining color; not soft. When you shop for vegetables choose ones with purple color like sweet potato, potato, cabbage, lettuce, purple fruit also.
A simple way to enjoy eggplant is by steaming it. Make a sauce for it to give it flavor. Use meat if you like. You can also an eggplant dip with garlic for even more nutritional value. One way you can do this is by using garlic and bean paste, vinegar and hot pepper. MAKE SURE TO USE ORGANIC!
When you order in a restaurant, try to order dishes with purple eggplant.