Tropical and subtropical vegetables (2+1)

Economic importance and uses

• It is an annual crop cultivated all over India.. The fruits are available practically throughout the year. Brinjal fruits are a good source of calcium, phosphorus, iron and vitamins particularly ‘B’ group. Analysis of 100 g of edible fruit contains 91.5g of water, 6.4 g of Carbohydrates, 1.3g of Protein, 0.3g of fat and 0.5g of mineral matters. Its green leaves are the main source of vitamin C (38-104.7mg/100g).
• Dark purple brinjal has more vitamin C than those with white skin. Bitterness in brinjal is due to presence of glycoalkaloids. Generally, high amount of glycoalkaloids (20mg/100g) produces a bitter taste and off flavour.
• Brinjal is reported to stimulate the intrapeptic metabolism of blood cholesterol. Leaf and fruit, fresh or dry produce had marked drop in blood cholesterol level. The de-cholestrolising action is attributed to the presence of poly unsaturated fatty acids (linoleic and linolenic) which are present in flesh and seeds of fruit in higher amount (65.1%). The presence of Mg and K salts also helps in de-cholestrolising action. Dry fruit is reported to contain goitrogenic principles. Aqueous extracts of fruit inhibit choline esterase activity of human plasma.
• Brinjal has got much potential as raw material in pickle making and dehydration industries. It is supposed to contain certain medicinal properties and white brinjal is said to be good for diabetic patients. The fruits are employed as a cure for toothache. It is also an excellent remedy for those who suffering from liver complaints. It is very popular in southern Europe, France and Italy and USA.