Chinese eggplant is purple in colour, and longer and thinner than the normal local eggplant. According to My Recipes, a blog, China is the world’s top producer and consumer of eggplant, so it’s apt that the Chinese eggplant variety is so distinct. It has a lighter, almost pastel exterior, with a white flesh and sweeter taste that fits its appearance. The Chinese variety contains fewer seeds than globe eggplants, and are therefore less bitter. Although often considered a vegetable, the eggplant is technically a fruit, and this particular type has a nice flavour and most importantly, offers numerous health benefits. Just like other eggplants, Chinese eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals, and fibre in low calories. Alex Mucumbitsi, the head of the nutrition and hygiene department at the National Early Childhood Development Program, says the vitamin and mineral content of eggplants, including Chinese eggplant, is quite extensive. He says that from studies, Chinese eggplants are a great source of vitamin C, vitamin K, vitamin, B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fibre, folic acid, potassium, and more. He says that in addition to this, it is evident that the high fibre content in Chinese eggplants, which is a crucial element to maintaining a balanced diet, is a great way to improve one’s gastrointestinal health. This, he explains, means that eating any kind of eggplant on a regular basis will help one have a good digestive system. In addition to this, Mucumbitsi says, it’s also known that the fibre in all eggplants does more than just aid in the digestion process; it also helps to improve your heart health. This, according to studies, is because fibre reduces the amount of cholesterol that your body absorbs by binding it with your digestive system’s bile so that your body naturally gets rid of it. Erick Musengimana, a nutritionist at Rwanda Diabetes Association, says eggplants in general boast of a high number of antioxidants. Antioxidants are substances that help protect the body from damage caused by harmful substances known as free radicals. Musengimana says studies have shown that antioxidants could help prevent many types of chronic disease, such as heart disease and cancer. Antioxidants are shown to be one of the human body’s best defences against diseases like cancer, as well as many other potential toxicities. “By having a high level of antioxidants like manganese in your body, it will help ensure that all your organs in the body are protected,” he says. Also, different types of eggplants are especially rich in anthocyanins, a type of pigment with antioxidant properties that’s responsible for their vibrant colour, especially the Chinese eggplant. Eggplant is also rich in trace elements such as calcium, phosphorus, potassium, and alkaloids such as choline, trigonellin, stachydrine, solanine. According to studies from Mayo Clinic, there is a large number of vitamins, especially in the violet and purple eggplant that can prevent the division and growth of cancer cells of the alimentary canal. Also, the unique colouration of an eggplant (purple or violet), the natural plant compounds that create this colouration have actually been linked to reduced osteoporosis, stronger bones, and even increased bone density. Additionally, the iron and calcium found in eggplants are crucial in improving and preserving overall bone health. Eating foods like Chinese eggplant that are high in iron can also help combat health conditions like anaemia.
