What Vitamins are in Brinjal?

Brinjal, also known as eggplant, is a member of the nightshade family of vegetables. Different varieties of brinjal range in size as well as appearance: they can be deep purple, lavender, orange, yellow-white and jade green. Texture and taste can also vary, though they often have a spongy texture and slightly bitter taste. Ancient ancestors of the eggplant grew wild in India They were cultivated in China in the fifth century B.C., then introduced to Africa, and later spread throughout Europe. In addition to minerals and phytonutrients, brinjal also provides several essential vitamins.

B Vitamins

• Brinjal provides several B vitamins. A cup of brinjal that is cooked and cubed provides 10 percent of the daily value of vitamin B1, also known as thiamine. Additionally, a cup of brinjal provides 5 percent of the daily value of vitamin B6 (pyridoxine) and about 3 percent of vitamin B3 (niacin). The B vitamins in brinjal are necessary in the body for the metabolism of fat, carbohydrates and protein. They also help convert food into energy and are important vitamins for the nervous system.

Vitamin C

• Brinjal also contains plenty of vitamin C, which is a necessary nutrient that is not naturally produced by the body. Vitamin C increases the absorption of iron and is essential for the normal functioning of internal organs and glands. It is a natural antihistamine, which makes it beneficial for controlling the severity of colds. Vitamin C also fortifies the immune system, helps prevent cancer-causing free radicals, and makes collagen in the body.

Vitamins E, A, K

• Other vitamins in brinjal are vitamins A, E, and K. According to WebMD, vitamin A is beneficial for reproduction, immune system function, and for maintaining normal vision. Vitamin E has antioxidant properties and helps protects cells from damage, while vitamin K is important for bone health and to help with blood clotting.