It characterized by a high quality of pulp that is very fine and white, darkens not - or darkens slightly - after cutting and has, once cooked, a particularly delicate taste, ie free from any sharp or bitter flavors
Features
There are several varieties of eggplant forms, different colors and sizes. They can be stretched, round or oval while colors range from white to violet, from dark purple to black, but there are also yellow or pink eggplant.
Nutritional values
Eggplants contain large amounts of water and lower percentage of protein, lipids and carbohydrates.
Rich in minerals such as potassium, magnesium and phosphorus, as well as especially vitamins A, group B and C.
Eggplants are vegetables that have a low caloric intake, we talk about 41 calories 100 grams of product cooked without salt and added fats.
Benefits
Eggplants are vegetables diuretic and draining power given the great amount of water they are made.
Thanks to the richness in fiber, I am a useful vegetable to hold off cholesterol and especially to regulate intestinal functions.
The fiber also stimulates the production of gastric juices that aid digestion.
They help the liver work by stimulating the production of bile and have antioxidant power.
Curiosity
The Arabs called in antiquity "badingian" eggplant and Italy was initially called "petonciana" or "petonciano" or even "petronciano", and then only later call it by its current name.
Production Calendar
