Black, Bharta Brinjal, also known as the Black beauty or King of Vegetables by some cultures, has a white, flesh core with soft edible, small-sized seeds. The eggplant or aubergine is not only a must-have veggie across the Indian households, but it also rules the European dishes. Its versatility adds up to the much-chased bland flavor of Italian dishes. Brinjals are one of the very few vegetables that can be easily grown in any season or weather conditions. Hence its availability is never an issue.
Having a deep, beautiful purple tinge, these oval-shaped bottle brinjals have soft flesh that can be cooked easily. The glossy skinned vegetable is mostly roasted across Indian households to make baingan bharta. And, without a doubt bottle brinjals are one of the most nutritionally rich food items widely available in the Indian market.
Brinjals can be roasted, grilled, baked, and stir-fried. And across India, they are cooked in a variety of ways, adding up local spices
Brinjal contains a significant amount of solanine compound. Hence, the excess consumption of Brinjal can lead to the accumulation of this solanine compound, which can later lead to symptoms of arthritis-like inflammation, joint stiffness, and pain. So as per general advice, people with arthritis should avoid consuming any type of Brinjal.
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One cup (82 grams) of raw eggplant contains the following nutrients (2):
