Aubergines

It is said that aubergines are potentially toxic, responsible for headaches and sudden fevers. This paradoxal belief is partly true. In fact, uncooked aubergines contain a considerable quantity of solanine, a toxic alcaloid glycosed substance  (mostly contained in potatoes sprouts and tomatoes). The high consumption of solanine may cause unpleas...

It is said that aubergines are potentially toxic, responsible for headaches and sudden fevers. This paradoxal belief is partly true. In fact, uncooked aubergines contain a considerable quantity of solanine, a toxic alcaloid glycosed substance  (mostly contained in potatoes sprouts and tomatoes). The high consumption of solanine may cause unpleasant side effects, like sleepiness, irritation of gastric mucose, haemolysis etc. The only way to avoid this is to cook the aubergines: with the thermal treatment the solanine is reduced by half. Aubergines, although often found in low-calorie diets, can be very caloric depending on the way they are cooked:  the spongy texture of the product absorbs the seasoning, in this way it can become perfect to give flavour and enrich tasteful and high-calories dishes.

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  • Elongated version of the vegetable, uniform in appearance and good shelf life. Production is from May to October. Elongated version of the vegetable,...

  • Eggplant variety, round shaped or slightly oval shaped, purple in colour. The pulp is soft, white and slow to oxidize. Production is from May to October. Eggplant variety, round shaped or...

  • Round or oval shaped fruit – with an average weight of 350g, uniform, dark and bright coloured, the pulp is white and dense. Good shelf life. Production is from May to October. Round or oval shaped fruit – with an...

Showing 1 - 3 of 3 items