Aubergines, also known as eggplants, are in season from around July to September. With their ability to soak up flavour, they are a great addition to your summer plate. Let’s take a closer look.

Part of your 5-a-day

This may come as a surprise, but although aubergines are considered a vegetable in terms of cooking, they are actually a fruit, more specifically, they are a berry and belong to the same family as tomatoes - the nightshade family.

Around ⅓ of aubergine is a portion of your 5-a-day.

Dietary Fibre - digestion & gut health

Aubergines are a great source of dietary fibre, an essential part of a healthy diet. 

Dietary fibre helps keep our digestion running smoothly by bulking up and softening our stool which decreases the risk of constipation. It also feeds the good bacteria in our gut, which in turn promotes good gut health, and can reduce the risk of certain diseases -  such as heart disease, type 2 diabetes, and bowel cancers.

Fibre-rich foods can also help us feel fuller for longer and help control our blood sugar by preventing spikes and crashes. 

Find out more in my previous blog post: Dietary Fibre.

Antioxidants - joints, skin & heart health 

Aubergines are rich in health-promoting antioxidants - compounds with anti-inflammatory properties that protect cells & tissues from damage and prevent inflammation - particularly Nasunin which is responsible for their purple colour.

Antioxidants found in aubergines protect cells and joints from damage, keep skin healthy, protect heart health - blood vessels & blood pressure -, and may offer anti-cancer and cholesterol-lowering benefits.

Manganese - bone health & energy

Aubergines contain manganese, a trace element which we only need in small amounts. Manganese is needed to make and activate many enzymes - proteins that help our body carry out chemical reactions like breaking down food.

Manganese also helps bone formation, maintains our energy levels, and can help reduce premenstrual syndrome (PMS) symptoms and menstrual cramps.

Water - hydration

Around 20-30% of the fluids we consume come from foods. Aubergines contain approximately 93% water, which makes them a very hydrating food, making a valuable contribution to our fluid intake.

Find out more about hydration on my previous blog post: Hydration.

The take-home:

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References

1. NHS. Rough guide - Fruit & vegetable portion sizes. Livewell. 2021 https://www.nhs.uk/livewell/5aday/documents/downloads/5aday_portion_guide.pdf 

2. McCance & Widdowson. The Composition of Foods integrated dataset 2021. 2021. Retrieved December 26, 2022, from  https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid 

3. NHS. Vitamins and Minerals. NHS Sources. Retrieved August 2, 2023, from https://www.nhs.uk/conditions/vitamins-and-minerals/

1. Padmanabhan, P. (2016). Encyclopedia of Food and Health || Solanaceous Fruits Including Tomato, Eggplant, and Peppers., 24–32. doi:10.1016/b978-0-12-384947-2.00696-6 

1. Penland J.G., Johnson P.E. Dietary calcium and manganese effects on menstrual cycle symptoms. Am J Obstet Gynecol. 1993; 168(5):1417-23. doi: 10.1016/s0002-9378(11)90775-3.