Jiló: main benefits, how to use and nutritional information
Eggplant is rich in nutrients such as B vitamins, magnesium and flavonoids, which bring health benefits such as improving digestion and preventing anemia.
To remove its bitterness, a good tip is to wrap the eggplant in salt and let its water drain in a sieve for about 30 minutes. Then, wash the eggplant to remove excess salt and dry it with a paper towel before using it.
Its health benefits include:
- help lose weightas it is rich in water and fiber, which increase satiety;
- Prevent vision problemsfor being rich in vitamin A;
- prevent atherosclerosis and heart problems, as it contains flavonoids that protect blood vessels from atheromatous plaques;
- improve oral health and fight bad breath, as it has antibacterial properties;
- prevent anemiaas it is rich in iron and B vitamins;
- improve digestionfor being rich in water and fiber, helping to fight constipation;
- Help control blood sugaras it is rich in fiber and low in carbohydrates.
Each 100 g of eggplant has only 38 kcal, making it a great option to use in weight loss diets. See other 10 foods that help you lose weight.
The following table provides nutritional information for 100 g of raw eggplant:
|Nutrient||100 g of Jiló|
|Vitamin C||6.7 mg|
Eggplant can be easily included in various types of culinary preparations, as shown below. It is a fruit with a bitter taste that is often confused with a vegetable, in the same way as tomatoes and eggplants. He
How to use Jilo
Eggplant can be used raw in salads, along with lemon juice or in cooked, fried, grilled and baked recipes.
Jilo Vinaigrette recipe
Eggplant vinaigrette does not have the bitter taste of this fruit, making it a great option to accompany red meats.
- 6 medium egg yolks, diced
- 1 onion chopped into cubes
- 2 diced tomatoes
- 1 small pepper, diced
- 2 garlic cloves
- salt, parsley and vinegar to taste
- 1 spoon of olive oil
- chili sauce (optional)
Place the jilós cut into small cubes in a container, cover with water and add a few drops of lemon so they don’t brown while you prepare the other vegetables. Drain the water from the eggplant, add all the ingredients and cover again with water, then season with salt, parsley, 3 to 4 tablespoons of vinegar, 1 tablespoon of olive oil and 1 teaspoon of pepper sauce (optional).
Jiló farofa recipe
- 6 jilós, chopped into cubes
- 1 chopped onion
- 3 cloves of garlic
- 3 eggs
- 1 cup of cassava flour
- 2 tablespoons of olive oil
- green smell, salt and pepper to taste
Saute the chopped onion and garlic in oil. When the onion becomes transparent, add the jilós and sauté. Then add the eggs, add salt, parsley and pepper (optional). When the eggs are cooked, turn off the heat and add the toasted manioc flour, mixing everything together.
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