Classification: Solanaceae, Genus Solanum
Calories: 23kcal/100g
Nutritional value: Enhances cell adhesion in the body, prevents microvascular rupture
Not suitable for: Individuals with weak spleen and stomach
Introduction: The fruit of eggplant is elongated and comes in purple, dark purple, and light red (rouge) colors. The flesh of the fruit is white and has numerous golden-yellow seeds. Eggplants contain various nutrients such as proteins, fats, carbohydrates, vitamins, as well as calcium, phosphorus, iron, and other minerals, making them a nutritious vegetable. The roots, stems, and leaves of eggplant are used in traditional medicine as an astringent and diuretic. The leaves can also be used as an anesthetic. The seeds have anti-inflammatory properties and can act as a stimulant, but they may cause discomfort to individuals with weak digestion and constipation.