Benefits of Eggplant (Brinjal) During Pregnancy

What are The Health Benefits of Eggplant (Brinjal) During Pregnancy (Woman Pregnancy )

Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.

Botanically, aubergine belongs to Solanaceae family and named as Solanum melongena. This perennial plant is native to Indian subcontinent and now grown in many tropical and semitropical regions.

The fruit is widely used in cooking. As a member of the genus Solanum, it is related to both the tomato and the potato. It was originally domesticated from the wild nightshade species, the thorn or bitter apple, S. incanum, probably with two independent domestications, one in the region of South Asia, and one in East Asia.

Health Benefits of Eggplant (Brinjal) During Pregnancy :

1. Increase Endurance Body One of the benefits of eating eggplant for pregnant women is to increase body resistance against various kinds of diseases. Eggplant, after investigation it turns out is a fruit very rich in vitamin C. Vitamin C in eggplant almost resembles vitamin C in citrus fruits ie the amount of about 3%. Vitamin C is a vitamin essential for health and immune system of pregnant women.

He also useful in preventing and treating mouth ulcers and heartburn that often affects during pregnancy. Therefore, there is no harm for you to enter the eggplants in vegetable list of your pregnancy diet.

2. Rich in phosphorus and magnesium In addition to calcium, phosphorus and magnesium are two important minerals required pregnant women to strengthen bones and teeth. Bones and teeth are very important to be maintained so that during and after pregnancy, we do not have problems bone and tooth loss. Eggplant fruit contain phosphorus and magnesium in considerable amounts. In 100 grams of eggplant purple for example, contained 24 mg of phosphorus and 14 mg of magnesium. This amount is sufficient to maintain healthy bones and teeth.

3. For substances Antioxidant Benefits eggplant next to pregnant women is as a free-radical scavengers (antioxidants) are good. With regular consumption of eggplant, fetuses and pregnant women can be free and safe from the attack of free radicals that threaten the outdoors.

4. Lowering High Blood Pressure Toxicity pregnancy (preeclampsia) that occurs due to high blood pressure pregnant women at increased risk of miscarriage and other pregnancy problems. Therefore, for pregnant women who suffer from hypertension, it is advisable to get treatment from the doctor that the problem can be resolved as early as possible. One way that can be done to reduce high blood pressure naturally is to eat eggplant regularly. Eggplant contains riboflavin and thiamin, both are substances that can help you overcome the problem of high blood pressure.


Eggplant (aubergine) contains a very small amount of nicotine than any other edible plant; at a concentration of 0.01mg/100g. However, the amount of nicotine from eggplant is negligible and harmless and therefore, shall not warrant against its usage. So, enjoy! (Medical disclaimer).