Lose Weight Naturally With Regular Diets Of Garden Egg

People who want to lose weight can achieve it now by consuming plenty of garden eggs. According to Jummai Hassan, a nutritionist with Wuse General Hospital, Abuja, garden egg also known as eggplant “has low calorie, low sodium, low protein and is very high in dietary fibre and potassium. It’s a fruit that is classified under vegetables and anyone who really want to lose weight should eat fresh garden egg. When you take garden egg, it fills the tummy because of its fibre content which reduces the food you consume, thereby reducing the calories and body weight.” 

The high fibre content in eggplant helps to reduce bad cholesterol in the body, thereby protecting the heart. Garden eggs help to regulate the blood pressure, maintain and regulate the function of the heart. Because of the high fibre and low soluble carbohydrate content of the eggplant, it controls glucose absorption and reduces the risk of hypertension and is very low in calorie content, such that when a diabetic person consumes it, it suppresses the sugar level and brings the blood pressure down. 

The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods such as garden eggs may benefit human health. Several studies show that consumption of the flavonoids known as anthocyanins has played a major role in lowering risk of cardiovascular disease. 

One particular study revealed that those who consumed more than three servings of fruits and vegetables per week containing anthocyanins had 34% less risk of heart disease than those who consumed less. In another clinical study, researchers found that increased intake of  anthocyanins in garden egg was associated with significantly lower blood pressure. Research on the effects of eggplant consumption in animal studies has shown that rabbits with high cholesterol that consumed eggplant juice displayed a significant decrease in weight and blood cholesterol levels.

Polyphenols in eggplant have been found to exhibit anti-cancer effects. Anthocyanins and chlorogenic acid function as antioxidants and anti-inflammatory compounds. They protect body cells from damage caused by free radicals and in turn prevent tumor growth and invasion and spread of cancer cells. They also stimulate detoxifying enzymes within cells and promote cancer cell death.

Findings from animal studies suggest that nasunin, an anthocyanin within eggplant skin, is a powerful antioxidant that protects the lipids comprising cell membranes in brain cells from free radical damage. It has also been proven to help facilitate the transport of nutrients into the cell and wastes out. Research has also shown that anthocyanins inhibit neuroinflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory.

Dietary fibers are commonly recognized as important factors in weight management and loss by functioning as "bulking agents" in the digestive system. These compounds increase satiety and reduce appetite, making you feel fuller for longer and thereby lowering your overall calorie intake. Since eggplant is already low in calories, it makes a great part of a healthy, low-calorie diet. 

One cup of raw eggplant contains 20 calories, 0.8 grams of protein, 4.82 grams of carbohydrate, 0.15 grams of fat and 2.5 grams of dietary fiber. A one-cup serving meets 10% of daily fiber needs, 5% potassium, 3% vitamin C, 5% vitamin B-6, 1% iron and 2% magnesium. Eggplants also contain anthocyanins, compounds that belong to a class of naturally occurring phytochemicals known as flavonoids. Flavonoids are present in many plant foods and in addition to providing health benefits - they also contribute to the distinguishable coloration of many fruits and vegetables.

Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. Eggplant skin is full of fiber, potassium and magnesium and antioxidants. In fact, its phenolic content makes it such a potent free radical scavenger that the eggplant is ranked among the top 10 vegetables in terms of oxygen radical absorbance capacity.

When buying eggplants choose ones that are firm and somewhat heavy for their size. Avoid eggplants that appear withered, bruised, or discolored. Research suggests that the polyphenols found in eggplants contribute to their bitter flavor, which means that the eggplants with the highest levels of antioxidants are also the most bitter and unpleasant to eat. However, scientists are hoping to be able to genetically improve eggplants so that they contain high levels of beneficial nutrients and remain palatable.

Categories: Food And Nutrition