Whether you think of them as aubergines, eggplants, brinjals or even the purplish globe that you don’t really know how to use, this vegetable is a winner in kitchens all over the world.
It was not always so. Because of their inherent bitterness, aubergines were thought, in some cultures, to cause insanity, leprosy and cancer. However we now know that there are multiple nutritional benefits associated with aubergines. They are a source of dietary fibre, manganese, vitamin B1 and copper. They also contain vitamin B6, niacin, potassium, folate and vitamin K. The distinctive benefits come from the phytochemical nasunin in the purple skin, and chlorogenic acid.
Bu hikaye Lose It! dergisinin July 2017 sayısından alınmıştır.
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Bu hikaye Lose It! dergisinin July 2017 sayısından alınmıştır.
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