The eggplant is one of the vegetables that contributes the least calories and its consumption provides satiety, that's why it is considered a great ally when it comes to losing weight. But in addition, it has important health benefits, such as cardiovascular, rheumatic pain and even to cure sunburn.
This fruit, originally from India, is also attributed three fundamental properties: it is antioxidant because it improves cellular activity, diuretic because it stimulates renal and depurative activity thanks to its fiber content.
One way to take full advantage of their nutrients is through water in which they are boiled during cooking.
Benefits of drinking water from aubergines
1.Reduce cholesterol
An investigation by the United Nations Food and Agriculture Organization (FAO) of the United States concluded that the eggplant water is ideal to reduce the so-called "bad" cholesterol. The study determined that chlorogenic acid is the antioxidant that is most abundant in this vegetable and is one of the most effective in reducing the level of LDL cholesterol.
The eggplant water has the property of stimulating blood circulation and thus prevents fat from adhering to the wall of the arteries and making them stiff.
When preparing water, it is also important to include the shell during cooking. This is where the greatest number of flavonoids, the antioxidants that best take care of our heart health, is concentrated.
2. Relieves pain caused by arthritis or rheumatism
The inflammatory reaction, redness and pain associated with this chronic disease can be alleviated thanks to the properties of this vegetable. Chlorogenic acid is also suitable for reducing infections and inflammations.
In addition, its wealth of vitamins and minerals helps strengthen joints, cartilage and muscles. Aubergine water provides vitamin A, B1, B2, C and E, minerals such as potassium, calcium, magnesium, iron and phosphorus, and other beneficial components such as folic acid, fiber and carbohydrates.
3.Eliminates body fat
Being a great ally in the treatments to lose weight, it is known that eggplant water is effective to eliminate fats.
The responsible for this function is the slight bitter taste in its pulp that is due to compounds that help purify the body and stimulate liver functions. In addition, it also allows improving the functions of the gallbladder to promote digestion and burn fat.
Of course, its cleansing, detoxifying and diuretic properties must be accompanied by a proper and healthy diet and an exercise routine to see the results. Of course, its cleansing, detoxifying and diuretic properties must be accompanied by a proper and healthy diet. and an exercise routine to see the results.
How to prepare eggplant water
To prepare the "medicinal water" you need only a medium eggplant, a liter of water and the juice of half a lemon.
The preparation is simple: start washing the eggplant well and, without removing the skin to make use of its fiber, cut it into pieces. I put the liter of water to the fire and the moment it starts to boil I added the pieces of eggplant.
Cooking can last between 20 or 25 minutes until it softens. Let it rest for at least one hour. After this time, collect all the content, separating the water from the pieces of eggplant.
I poured the water into a jug or bottle and added the juice of half a lemon. Stir well or shake the bottle to unify.
Ideally, you drink the preparation throughout the day: a first glass on an empty stomach, another after lunch, another cup in the afternoon and the last one after dinner. It is convenient to make the intake for seven days.
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