Vegetarian eggplant can also be a healthy addition to your diet, according to a study from University of Illinois, Chicago.
The study, published in the journal PloS One, showed that the green, red, and blue varieties of eggplant have higher levels of nutrients and antioxidants than conventional varieties.
In addition, the study found that the vegetables had a higher antioxidant content compared to the green variety.
The results also showed that, unlike many other plants, the red variety had higher levels than the green varieties of vitamin E. Researchers said the green eggplant was also more nutritious and high in vitamin E than the yellow, orange, and purple varieties.
The researchers concluded that the higher levels in the red and purple eggplants may help the antioxidant status of the food.
“In addition to the antioxidant properties of the red eggplant and its nutrient profile, the color is also an attractive ingredient that has been associated with health benefits,” study author Mark Mielke, an associate professor of entomology at the University of Chicago, said in a press release.
“As with many vegetables, the high levels of vitamin C, beta carotene, vitamin E, and other vitamins can have a strong influence on the body’s overall health and longevity.”
Read more at Newsweek.