Many people discard eggplant skins when cooking this type of vegetable, thereby missing out on numerous health benefits, according to a recent medical study. Eggplant is a good source of antioxidants, supporting heart health, cognitive functions, eye health, maintaining weight, and reducing cancer risk. Despite these health benefits, several studies have warned about green eggplant sprouts that contain the toxic compound "solanine," which can lead to vomiting, diarrhea, stomach pain, headaches, and difficulty breathing, making it essential to remove them. But what about the black skin?
According to a study published in the journal Advances of Nutrition, keeping the skins on vegetables like eggplant increases the content of beneficial fiber. Additionally, the skin of the eggplant has high amounts of the compounds "nasunin" and "anthocyanin," which help the body eliminate toxins, prevent neuroinflammation, aid blood flow, and protect cell membranes in the brain, as reported by Medical News Today. According to the U.S. Department of Agriculture, consuming eggplant skin is safe as long as there are no changes in the color of the skin or visible cracks.
