#Vegan ABC's: Eggplant is low in fat, rich in antioxidants, and reduces cholesterol!

Native to India, eggplant is a relative of the tomato and potato plants. Typically purple, white or green, over 80% of the world's eggplants come from China or India. Unheard of outside of India before 1500 CE, eggplant has become a delicious part of many recipes from around the world. Eggplant is low in fat, has loads of B vitamins and contains important phytonutrients such as chlorogenic acid and nasunin.

• Low-fat: A 3½ ounce serving of eggplant has less than .19 grams of fat and only 2.35 grams of sugars. Obviously a low-fat diet prevents obesity and cardiovascular disease, but according to the Harvard School of Public Health a low-fat diet may also prevent "osteoporosis, age-related memory loss, macular degeneration, multiple sclerosis, infertility, and other chronic conditions".
  
  
• B Vitamins: Eggplant contains thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), and folate (B9). According to researchers, a woman's risk of breast cancer is greatly reduced by a diet high in vitamin B6 and B9. B vitamins, especially folate, help the body to neutralize and eliminate excess homocysteine, an amino acid linked to heart disease and stroke when levels are too high.
  
  
• Phytonutrients: Eggplants contain many phytonutrients, potent natural antioxidants produced to protect the plant from oxidative stress. One such phytonutrient, nasunin, has been found to protect our brain cells from damage by free radicals. But the most abundant of the phytonutrients found in eggplants - chlorogenic acid - has anti-cancer, anti-microbial, and anti-viral effects and also helps lower bad cholesterol!

So it might look a little funny, but eggplant is here to help! It can be stewed, roasted, fried or mashed, but however you like it, enjoy it in good health!

Sources: Wikipedia, Harvard School of Public Health, American Cancer Society, The World's Healthiest Foods