Healthy Foods Glossary
Here you can find information and nutritional data about some of the healthy foods : vegetables, fruits, dairy, spices and herbs.
Japanese eggplants are long and slender with an oblong shape. Its glossy skin has a purple-black hue and does not require peeling prior to use. Japanese eggplants are known to maintain their skin color even when cooked. Their interior cream colored flesh is spongy and nearly seedless. Japanese eggplant's flavor is mild and it is nearly seedless Japanese eggplant is available year-round. Eggplant skin contains 'nasunin,' a powerful antioxidant and free radical scavenger that protects cell membranes of the brain from damage. Eggplants also contain vitamin C, potassium, folate and dietary fiber, particularly in the eggplants skin. When a thin-skinned eggplant is desired, Japanese eggplant is the ideal variety. The eggplant's sponge-like texture qualities allow it to easily take on flavorings. Japanese eggplants are amenable to a variety of cooking methods including sautéing, pan-frying, deep frying, grilling, pickling, and especially baking. Click here for nutritional information about Japanese Eggplants