What is eggplant

Analyzes by Japanese researchers have shown that the content of phenolic compounds and the antioxidant power of eggplants decrease at temperatures below 65 ° C, but increase at temperatures between 65 ° C and 95 ° C. According to an Italian study, for example, the chlorogenic acid is increased by grilling eggplants.

A Mexican study has shown that fried and deep-fried eggplants contain more fat, but also a higher phenol content, while fruits cooked in water are low in calories but contain fewer antioxidants. Of course, it should not be forgotten that toxic substances such as acrylamide are formed when deep-frying fat is heated to over 175 ° C. The respective cooking method therefore has a major influence on the advantages and disadvantages of cooking.


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This information is passed to the best of my knowledge and belief. They are intended exclusively for those interested and for further training and are in no way to be understood as diagnostic or therapeutic instructions. We do not assume any liability for damages of any kind that arise directly or indirectly from the use of the information. If you suspect illness, please consult your doctor or alternative practitioner

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