eggplant - powerpoint

Superfoods: Eggplant and Raspberry

A Superfood is a natural food that is especially beneficial because of its high level of antioxidants and

health promoting qualities.

The eggplant originated in India and was originally thought to be poisonous.

It is closely related to the tomato.

The growing season for the eggplant is late summer to early autumn and it is easy to grow at home.

Eggplant is a fruit that can be used to help lower blood cholesterol.

• Eggplant is available all year long

• Its peak is from August through September.

Prefers fertile, well-drained, slightly acid soil that is high in organic matter for best growth and yield, but tolerates a broader range of soil types.

Has moderate moisture needs.

Prefers a warm, long growing season

Harvest plants after they develop color, but before they lose their shine.

If the seeds are brown, then the

eggplant is too ripe.

• Harvest once the eggplant has matured

Keep your eggplant in a cool, dry place.

Avoid storing near apples, as apples give off a gas that causes eggplant to ripen too quickly.

If you require a longer storage time, place your eggplant in a plastic bag and put it in the refrigerator.

Don’t store longer than 7 days Eggplants are sold individually or by the pound

At your local grocery store

At your local farmer’s market

Smaller, immature eggplants are best.

Full-size puffy ones may have hard seeds and can be bitter.

Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots.

Gently push with your thumb or forefinger.

If the flesh gives slightly but then bounces back, it is ripe.

If the indentation remains, it is overripe and the insides will be mushy.

If there is no give, the eggplant was picked too early.

If you hear a hollow sound, don't buy it.

• It should be consumed shortly after it is harvested. 

• Never eat raw eggplant since it contains the toxin solamine. Solamine is destroyed by cooking.

• Try grilling, baking or adding eggplant to your favorite dish

Add to soups, sauces, casseroles

Grill, bake, sauté

Leave the skin on to keep the nutrients.

Slice it ½ inch thick to put on sandwiches

Chop it up and put it in stir fry, spaghetti sauce

Cook in a bit of olive oil

Eggplant, cooked, cubes 1.00 cup 99.00 grams 27.72 calories

Nutrient Amount

DV ( %)

Nutrient Density

W orld's Healthiest

Foods Rating dietary fiber 2.48 g 9.9 6.4 very good

potassium 245.52

mg 7.0 4.6 very good

manganese 0.13 mg 6.5 4.2 very good copper 0.11 mg 5.5 3.6 very good vitamin B1 (thiamin) 0.08 mg 5.3 3.5 very good

vitamin B6 (pyridoxine) 0.09 mg 4.5 2.9 good

folate 14.26 mcg 3.6 2.3 good

magnesium 12.87 mg 3.2 2.1 good

tryptophan 0.01 g 3.1 2.0 good vitamin B3 (niacin) 0.59 mg 3.0 1.9 good

W orld's Healthiest

Foods Rating Rule

excellent DV>=75% OR Density>=7.6 AND DV>=10%

very good DV>=50% OR Density>=3.4

AND DV>=5%

good DV>=25% OR Density>=1.5

AND DV>=2.5%

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