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Aubergine

The homeland of aubergines is India where they grow as wild plants. From India aubergines spread out to Asia and Africa. In the 15th century aubergines entered in Europe. In Latvia aubergines are grown but in the nutrition they are used relatively little.

Nowadays there are many forms of aubergines and the simpliest one is dark purple, approximately 15-20 cm long and the same aubergine is with light, porous flesh. Its flavour is mildly neutral therefore the aubergines are used because they can adapt to everything.

If the aubergine is cut into thin slices and rubbed with olive oil and then backed or grilled, it becomes a wonderful taste aubergine.

The fruit is harvested when they are not ready because later the flesh becomes bitter. If aubergines are stored in a cold place then they have brownish spots.

Fresh aubergines are not used in nutrition because of the rough fibre that can irritate digestive tract.

In the nutrition aubergines are used boiled, stewed, backed, salted, pickled, dried, they can be filled with other food products and can be used for making salad, sauces and purees.

Aubergines are recommended for those who have overweight. Aubergines prevent the constipation, improve bile reflex, and prevent the putrefaction and fermentation processes in the intestines.

Aubergines contain: proteins, organic acids, minerals- a lot of potassium, calcium, phosphorus, iron, zinc, copper, cobalt, iodine, vitamins- a bit of C, group B, PP, carotene, fibres, pectin substances and other biologically active substances.

Aubergines are used also if a person has liver diseases, overweight, gastrointestinal disorders, joint diseases, and for the strengthening of the body.

Agnese Marhele @ 2009-09-22 10:20:16

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