English 
Francais 
عربي 
When preparing aubergines … leave the skin on!
The aubergine – also known as the eggplant – consists mainly of water. This makes it low in calories … provided of course that it is not cooked in fat or oil. In fact it has a tendency to absorb fat “like a sponge” … so is better eaten steamed or baked.
The aubergine is a member of the solanaceae family, just like potatoes, tomatoes, peppers and chillies. It is rich in minerals and trace elements, notably potassium (262 mg per 100 g) and phosphorus (21 mg per 100 g).
It is also particularly rich in vitamins B9 and C. When shopping for aubergines be sure to choose those with a smooth, firm skin and a rich colour. The colour is a reliable indicator of its antioxidant content. Which is also a good reason to leave the skin on when cooking aubergines …
Print this article
Share on Facebook
Share on Twitter
Send to a friend
Convert to pdf
Copyright Authorization
153 article(s)
Sleepwalking … more than just being asleep on your feet!
Women’s voices are higher pitched just before ovulation
Reducing fat, salt and sugar – how will our children react?
The menopause need not always be hell…
Ozone pollution – increasing numbers of deaths worldwide
Measles epidemic causes concern …
