Baked eggplants contain a lot of vitamins and minerals and there are many housewives who stock up for the cold season, storing them in the freezer.
–
However, nutritionists warn that ripe eggplants cannot be stored in the freezer for more than 5 months, as they completely lose their health-beneficial properties.
A portion of ripe eggplant loses about 25% of its mineral substances by freezing, he writes santatebzi.ro. However, it should not be forgotten that ripe eggplants, which have been kept in the freezer, should not be eaten in a lot of oil or combined in fried foods, because they have a very high capacity to absorb oil and are very difficult to digest.
Baked eggplants are excellent, however, in slimming belts. Very low in calories, ripe eggplants are high in protein, vitamins, iron, potassium, calcium, sodium, phosphorus, magnesium, pectin or soluble sugars. At the same time, eggplant has an important content of essential phytonutrients that improve blood circulation and nourish the brain.
Consumption of ripe eggplant significantly reduces the risk of heart attack and stroke, but are also indicated for those suffering from irritable bowel syndrome and chronic gastritis, helps strengthen bones, fights osteoporosis and osteoarthritis.
– .
