Eggplant, also recognised as the long-necked aubergine, is not only celebrated for its culinary versatility but also for its countless health benefits. Its dark purple skin encloses the fleshy interior, which has become the fundamental component of numerous dishes around the world - from Italian parmigiana to Indian curries. Despite being frequently linked to Mediterranean cuisine, it originates from India, where it was cultivated over 4,000 years ago.
Nutritional composition of baklazan
Baklazan provides approximately 25 kcal and 3 g of fiber per 100 g of raw product. It is also rich in vitamins such as C and K, as well as mineral ingredients such as potassium and manganese. Baklazan contains nasunin, an antioxidant that can contribute to cell protection. Due to its high water content of 92%, baklazan is an excellent source of hydration for the body. This nutritional composition makes baklazan a valuable component of a varied diet.
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