Monday, April 19, 2010

Eggplant, delicious and healthy, rich in antioxidant

Eggplant, cucumber-shaped fruit is more often used as a vegetable. In the past, I really do not like vegetables that contain eggplant because this fruit becomes mushy when boiled with other vegetables. In addition, eggplant taste less delicious when used as a vegetable stew. On campus, there are small shops that sell fried eggplant. At first, I am less sure about this food. Then, I tried. How taste the fried eggplant?

It turns out, fried eggplant is very crispy. In addition to crisp, eggplant is also more delicious than fried potatoes because it feels more springy. It feels more delicious snack when eaten with ketchup or hot sauce. Crispy fried eggplant is also easy to make. Last night I cooked crispy fried eggplant at home to be enjoyed as a snack while playing games. You can search for crispy fried eggplant recipes in culinary sites.

Besides can be cooked into a tasty snack, the eggplant was also very beneficial for health. This fruit contains many polyphenols such as phenolic acids and flavonols. Polyphenols are antioxidants which have many health benefits. These substances can prevent bad effects caused by the bad cholesterol (LDL). As antioxidants, polyphenols can prevent hypercholesterolemia because these substances can prevent mutation of apo-B100. Apolipoprotein (apo) B-100 is a substance that helps the uptake of LDL. If exposed to apo B-100 mutation, the uptake of LDL from the blood will decrease resulting in hypercholesterolemia.

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