Discover the 13 shocking health benefits of Thai eggplant or brinjal.
Thai eggplant is a variety of eggplant that is used in Southeast Asian cuisines.
As Thai eggplant, certain varieties of aubergines used in Southeast Asian cuisines are known, most often the Solanum melongena species of eggplant.
They are also grown in Sri Lanka and feature Sri Lankan cuisine. These golf ball-sized eggplants are commonly used in Thai cuisine.
Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.
Eggplant is a native fruit of the Indian subcontinent that can now be found all over the world with different cuisines.
Although it is a kind of fruit, many people named it as ‘king of vegetables, in addition, the plant can be found in several varieties in different ways of cooking, including Thai eggplant(brinjal)
The plant has many nutrients along with many health benefits, although some people may not like it. The details of the nutritional value in 100 g of eggplant are:
• Energy – 39 Kcal
• Fat – 1.6 g
• Carbohydrates – 0.5 g,
• Calcium – 7.1 grams
• Phosphorus – 7 mg
• Iron – 10 mg
• Protein – 0.8 mg
• Niacin – 0.11 mg
• Vitamin A – 90.2 g
• Vitamin C – 24 mg
• What does a Thai eggplant look like? Thai varieties of eggplant can be purple, white, red, or green and are smaller than other varieties of eggplant.
• Native to Thailand, these aubergines range from the round green variety to the slender, elongated yellow Thai eggplant or Thai white eggplant.
• Thai eggplants thrive in tropical climates and have tender skin and a delicate flavor.
• Of the many vegetables, Thai green eggplant is the most popular and most likely in specialty markets in Asia.
• These small fruits are the size of golf balls and are highly prized for use in Thai curry dishes.
Additional types of eggplant include:
• Sicilian, which is smaller than S. melongena with a wider base and purple and white veined skin. It is also called ‘Zebra’ or ‘Graffiti’ Eggplant.
• Italian types of eggplant have a green calyx with a deep mauve purple skin with a bit of light tapping into the skin. It is a smaller and more oval variety than the regular/classic varieties.
• White varieties of eggplant include ‘Albino’ and ‘White Beauty’ and as suggested they have smooth white skin. They can be round or slightly thinner and more like their Italian eggplant cousins.
• Indian types of eggplant are small, usually a few centimeters long, and round to oval with dark purple skin and a green calyx.
• The Japanese eggplant fruit is small and long, with a smooth, light purple skin and a dark purple calyx. ‘Ichiban’ is one of those cultivars with such tender skin that it doesn’t need to be peeled.
• Chinese varieties are rounder with purple skin and calyx.
• Some of the rarer and more interesting varieties include the fruit of S. integrifolium and S. gilo, which lack a solid interior and closely resembles their tomato relatives.
Sometimes referred to as “the fruiting tomato aubergine,” the plant itself can grow up to 4 feet tall and produces small fruit only 2 inches wide or less.
The color of the skin varies from green, red, and orange to bicolor and striped.
• Another small variety, ‘Eastern Egg’, is a smaller 12-inch plant, again with small white fruit, the size of an egg. ‘Ghostbuster’ is another type of white-skinned eggplant with a sweeter taste than the purple type. ‘Mini Bambino’ is a miniature that produces a small one-inch-wide fruit.
• There is an endless variety of eggplants, and while they are all heat-loving, some are more tolerant of temperature fluctuations than others, so do your research and find the most suitable varieties for your area.
As already mentioned the eggplant is a native fruit of the Indian subcontinent that can now be found all over the world with different cuisines and is commonly recognized as the ‘king of vegetables’.
Also, the plant can be found in several varieties in different ways of cooking, including Thai eggplant.
The plant has many nutrients along with many health benefits, although some people may not like it.
There are still many essential nutrients of eggplant and consequently, the plant is recommended for the health of the body, or you can also read the benefits of eggplant for weight loss and benefits of eggplant for diabetes. Some other health benefits of Thai Eggplant include:
• There is an antioxidant called vitamin C contained in Thai eggplant that helps promote healthy skin.
• It can soften the skin, keep it hydrated, and even protect the skin from skin cancer.
• In addition, the benefit of the plant to treat pimples or acne on the skin makes it suitable for women.
• One of the health benefits of Thai eggplant is controlling blood pressure.
• Also, it prevents high blood pressure as the leading cause of stroke, heart attack, and related conditions.
• The benefits mentioned are due to a nutrient called potassium that is known to maintain healthy blood pressure.
• Thai eggplant has insulin-like properties that can reduce the risk of diabetes.
• Diabetes can trigger any other complicated disease, even threatening health.
• In addition, the benefit has been proven by studies from the state of Orissa.
• Dietary fiber is a substance that can improve the function of the digestive system and protect it.
• When the digestive system is healthy, the food and nutrients you eat will be well absorbed into the body and will also keep the body healthier.
• Some people have believed the benefit of Thai eggplant to increase liver function.
• It is one of the most important benefits since the liver is a crucial organ in the body that can trigger the function of other organs.
• A healthy liver supports overall health.
• About the benefit of Thai eggplant for the digestive system, the plant also helps to lose weight.
• The benefit is because the plant does not contain many calories, but it does have a large amount of dietary fiber that makes the stomach feel full.
• It prevents the person from eating more and can gain weight.
• Eggplant extract helps stimulate bile production as well as lowers cholesterol in the body.
• Consequently, the plant is being used as ethnic medicine as traditional uses.
• Also, as the good cholesterol or HDL increases, the bad cholesterol or LDL will also be automatically lowered.
• Along with the benefit of vitamin C for skin health, it also boosts the immune system.
• Other antioxidants in the plant can also help the body fight disease.
• However, a strong immune system is necessary to keep the body healthier.
• With the benefit of Thai eggplant to control blood pressure and cholesterol, the heart will also be protected.
• Additionally, a healthy heart supports for the increased function of other organs.
• The benefit is due to the nutritious fiber contained in the plant.
• One condition that can be treated by consuming Thai eggplant is stress.
• Also, the benefit is not as popular as other benefits.
11.- Prevents babies with birth defects
12.- Reduces the risk of cancer
Except for Thai eggplant, there are also some Thai plants with many health benefits, or you can also read aromatic herbs from Thailand.
Also, the health benefits of Thai eggplant are similar to other varieties of eggplant.
• The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as Kaeng tai pla green and red curry.
• They are often halved or quartered, but can also be used whole and cooked in the curry sauce, where they become softer and absorb the flavor of the sauce.
They are also eaten raw in Thai salads or with Thai chili pasta (nam phrik).
• Sometimes, in Thai restaurants outside of Thailand, Thai eggplants are replaced by locally available eggplants.
• Eggplant, Thai or otherwise, is often used in vegetarian meals as a replacement for meat.
In Thai cuisine, eggplant is commonly used in curries, noodles, vegetables, and rice dishes.
At just 40 calories per cup, eggplant is a low-calorie vegetable for those who control their weight.
• They’re great grilled, sauteed, pickled, or in a seasoning combined with diced tomato, tahini, and fresh parsley served over fish.
• Thai eggplant itself does not freeze well.
• If you have excess fruit to use, try pickling or freezing in casserole dishes for future use.