EGGPLANT Marchiato Fresco
5 / 5
Deutsch
English
Italiano
Telefono Tel. +39 080 850 71 88
Email

EGGPLANT


EGGPLANT

The eggplant , native to subtropical climates , requires climates not too cold . Its growth stops when the temperature drops below 12 ° C .

The eggplant ( Solanum melongena L. ) is a herbaceous plant , erect , 30 cm high just over one meter . Its flowers are large , solitary , purple or white . Its fruits area large berries , elongated or round , usually black , edible after cooking .

The eggplant is important to a significant slice of the Italian production : so much that 30 % of the crop is intended precisely to this vegetable.

 

WHEN THEY CAN BE FOUND

Eggplant of fresh quality can be found during the following months:

  1.  GEN 1
  2.  FEB 2
  3.  MAR 3
  4.  APR 4
  5.  MAG 5
  6.  GIU 6
  7.  LUG 7
  8.  AGO 8
  9.  SET 9
  10.  OTT 10
  11.  NOV 11
  12.  DIC 12

 

NUTRITION FACTS

Nutritional information per 100g of edible part of uncooked eggplant

Energy(Kcal)

69

Water 

80,5

Protein 

0,72

Carbohydrate 

18,1

    Of which sugar 

15,4

Fat 

0,1

Cholesterol 

0

Fibre 

0,9

Sodium 

0,002

Vitamin C

0,01

Calcium 

0,01

Magnesium 

0,007

Iron 

0,0003

The values are ​​expressed in g . Sources : the database of food nutrition facts USDA ( United States Department of Agriculture ) and the Database of food composition INRAN .

 

 

 

CURIOSITY

The eggplant , native to India , is introduced by the Arabs in the early fourth century. Because of its name , in particular , in Italy it was popularly interpreted as unhealthy apple, because it is not edible as raw. It is said that the eggplants are potentially toxic , responsible for sudden headache and fever . This belief , at first sight paradoxical , has a grain of truth : the rae eggplant , in fact , contain considerable amounts of solanine , which is toxic . The excessive intake of solanine can cause unpleasant side effects , such as drowsiness , irritation of the gastric mucosa , etc. hemolysis . The only way to avoid this problem is cooking the eggplant : with the heat treatment , the solanine this is reduced by half .

 

RECIPES

 

Do you want a recipe for eggplant? Oreegano , the most advanced community focused on the food , will help ….Click here !


Web Made in Italy

© Copyright 2017, MARCHIATO FRESCO - P.IVA: 06732610727

JCOM ITALIA: Web - Comunicazione - Marketing (Bari)