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Jewish Recipes --> Recipes --> Vegetable Dishes --> Eggplant

Eggplant

Baba Ganoush Recipes

Passover


Eggplant


Baba Ganoush
Nutrition Facts for Eggplant

Eggplant, cooked, boiled, drained, with salt

Serving Size: One Cup 99g

Amount Per Serving
Calories 33 Calories from Fat 2
Total Fact 0g
Cholesterol 0 g               0%
Sodium 237 mg             10%
Total Carbohydrate 8 g     3%
Dietary Fiber 3 g             10%
Sugar 2 g
Protein 1g

Vitamin A   1%
Calcium      1%
Vitamin C    2%
Iron            1%

* Percent Daily Values are based on 2,000 calories diet.
Your daily values may be higher or lower depending on your calorie needs.
Rich in Phenolic Antioxidant Compounds

Researchers at the US Agricultural Service in Beltsville, Maryland, have found that eggplants are rich sources of phenolic compounds that function as antioxidants. Plants form such compounds to protect themselves against oxidative stress from exposure to the elements, as well as from infection by bacteria and fungi.

The good news concerning eggplant is that the predominant phenolic compound found in all varieties tested is chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.

ARS researchers studied seven eggplant cultivars grown commercially in the U.S. and a diverse collection of exotic and wild eggplants from other counties. In addition to chlorogenic acid, they found 13 other phenolic acids present at significantly varying levels in the commercial cultivars, although chlorogenic acid was the predominant phenolic compound in all of them. Black Magicóa commercial eggplant cultivar representative of U.S. market typesówas found to have nearly three times the amount of antioxidant phenolics as the other eggplant cultivars that were studied. In addition to their nutritive potential, the phenolic acids in eggplant are responsible for some eggplants' bitter taste and the browing that results when their flesh is cut. An enzyme called polyphenol oxidase triggers a phenolic reaction that produces brown pigments. Scientists have begun work on developing eggplant cultivars with an optimal balance of phenolics to ensure both optimal nutritional value and pleasing taste.
Cardiovascular Health and Free Radical Protection

When laboratory animals with high cholesterol were given eggplant juice, their blood cholesterol, the cholesterol in their artery walls and the cholesterol in their aortas (the aorta is the artery that returns blood from the heart back into circulation into the body) was significantly reduced, while the walls of their blood vessels relaxed, improving blood flow. These positive effects were likely due not only to nasunin but also to several other terpene phytonutrients in eggplant.

Nasunin is not only a potent free-radical scavenger, but is also an iron chelator. Although iron is an essential nutrient and is necessary for oxygen transport, normal immune function and collagen synthesis, too much iron is not a good thing. Excess iron increases free radical production and is associated with an increased risk of heart disease and cancer. Menstruating women, who lose iron every month in their menstrual flow, are unlikely to be at risk, but in postmenopausal women and men, iron, which is not easily excreted, can accumulate. By chelating iron, nasunin lessens free radical formation with numerous beneficial results, including protecting blood cholesterol (which is also a type of lipid or fat) from peroxidation; preventing cellular damage that can promote cancer; and lessening free radical damage in joints, which is a primary factor in rheumatoid arthritis.
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods