PENNY'S Eggplant Info

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Posted by Iguanamomma on September 21, 1999 at 18:38:50:

WORD OF CAUTION! Site says to cook; database gives nutrition on raw & cooked. I'm going to check back over at the IML re need to cook but until you hear otherwise be safe & cook it :o) If anyone here knows about this toxic business, speak up! 'Nother troublesome thing is that tomatoes are part of the same family and these are on "occasional" basis for sure. AND according to the PFAF eggplant is supposed to be good as a blood thinner so here again I'd have to say use should be occasional. Might want to go to PFAF and read the whole text on it :o)

FROM THE IML:

Date: Wed, 25 Aug 1999 12:54:51 -0700
From: "Melissa Kaplan"
Subject: RE: nutrition> From: Amanda P

">>>can opal have any of it and is it good for her?"

She can certainly have some, but I was never overly impressed with it,either the taste or the nutritional value--Melissa Kaplan who ate far too much eggplant at college & on kibbutz and will never eat any again.

FROM USDA NUTRIENT DATABASE:

One cup of raw eggplant:

Calcium, Ca mg 5.740
Iron, Fe mg 0.221
Magnesium, Mg mg11.480
Phosphorus, P mg18.040
Potassium, K mg 177.940
(Also high in Vitamin A & Folate)

One cup cooked/boiled/drained/no salt

Calcium, Ca mg 5.940
Iron, Fe mg 0.346
Magnesium, Mg mg 12.870
Phosphorus, P mg 21.780
Potassium, K mg 245.520

FROM PFAF DATABASE:

Known Hazards: All green parts of the plant are poisonous[19].
Fruit - raw or cooked[1, 2, 16, 27, 33]. The fruit should not be eaten raw[132]. It can be baked, stewed or added to soups, curries etc[183]. The fruit is said to be very nutritious[7]. It is a good source of vitamin C and potassium[201]. The fruit can be up to 20cm long in cultivated plants[200].
Leaves - mixed with rice bran and salt in which 'Daikon' (a form of radish [Raphanus sativa]) roots have been pickled[183]. Caution is advised, see the notes on toxicity above.

FROM:http://www.cals.ncsu.edu/sustainable/peet/profiles/c11eggpl.html

Eggplant (Solanum melongena) belongs to the family Solanaceae, which also includes tomatoes, peppers, and potatoes. Originating in India, eggplants were brought to Spain over 1300 years ago by the Moors.
Eggplant is a frost-intolerant perennial grown as an annual. The purplish-black color of the immature fruit is a result of anthocyanin in the subepidermal cells. Fruit types are varied, including a small 'green grape' eggplant from Thailand; 'Easter-egg' types with variously colored fruits on a single plant; Italian 'bella' types with delicate pink and white shading on round fruits; the standard commercial type with black three-pound fruits and the increasingly popular, slim, purple-black 'Japanese' or oriental types. Shapes vary from round to almost breadstick shaped, and color variations include white, red, green, purple, pink, and glossy solid black.

Follow Ups:

Answer from Melissa Kaplan Iguanamomma 9/22/99 (0)
Re: PENNY'S Eggplant Info Penny 9/21/99 (1)
- Was considering Egplant. Many thanks. np filthy 9/22/99 (0)

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Comments:
: WORD OF CAUTION! Site says to cook; database gives nutrition on raw & cooked. I'm going to check back over at the IML re need to cook but until you hear otherwise be safe & cook it :o) If anyone here knows about this toxic business, speak up! 'Nother troublesome thing is that tomatoes are part of the same family and these are on "occasional" basis for sure. AND according to the PFAF eggplant is supposed to be good as a blood thinner so here again I'd have to say use should be occasional. Might want to go to PFAF and read the whole text on it :o) : FROM THE IML: : Date: Wed, 25 Aug 1999 12:54:51 -0700 : From: "Melissa Kaplan" <melissk@sonic.net> : Subject: RE: nutrition> From: Amanda P : ">>>can opal have any of it and is it good for her?" : She can certainly have some, but I was never overly impressed with it,either the taste or the nutritional value--Melissa Kaplan who ate far too much eggplant at college & on kibbutz and will never eat any again. : FROM USDA NUTRIENT DATABASE: : One cup of raw eggplant: : Calcium, Ca mg 5.740 : Iron, Fe mg 0.221 : Magnesium, Mg mg11.480 : Phosphorus, P mg18.040 : Potassium, K mg 177.940 : (Also high in Vitamin A & Folate) : One cup cooked/boiled/drained/no salt : Calcium, Ca mg 5.940 : Iron, Fe mg 0.346 : Magnesium, Mg mg 12.870 : Phosphorus, P mg 21.780 : Potassium, K mg 245.520 : FROM PFAF DATABASE: : Known Hazards: All green parts of the plant are poisonous[19]. : Fruit - raw or cooked[1, 2, 16, 27, 33]. The fruit should not be eaten raw[132]. It can be baked, stewed or added to soups, curries etc[183]. The fruit is said to be very nutritious[7]. It is a good source of vitamin C and potassium[201]. The fruit can be up to 20cm long in cultivated plants[200]. : Leaves - mixed with rice bran and salt in which 'Daikon' (a form of radish [Raphanus sativa]) roots have been pickled[183]. Caution is advised, see the notes on toxicity above. : FROM:http://www.cals.ncsu.edu/sustainable/peet/profiles/c11eggpl.html : Eggplant (Solanum melongena) belongs to the family Solanaceae, which also includes tomatoes, peppers, and potatoes. Originating in India, eggplants were brought to Spain over 1300 years ago by the Moors. : Eggplant is a frost-intolerant perennial grown as an annual. The purplish-black color of the immature fruit is a result of anthocyanin in the subepidermal cells. Fruit types are varied, including a small 'green grape' eggplant from Thailand; 'Easter-egg' types with variously colored fruits on a single plant; Italian 'bella' types with delicate pink and white shading on round fruits; the standard commercial type with black three-pound fruits and the increasingly popular, slim, purple-black 'Japanese' or oriental types. Shapes vary from round to almost breadstick shaped, and color variations include white, red, green, purple, pink, and glossy solid black.

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