Kitchen. Which are the benefits of aubergine;

From all colors and savers of the Mediterranean, to the scents of Catalan, niçoise, andalouse, Greek, Turkish cuisine … Bref, or even to beat the tables.

Légés été’s’s’s The rest of the country, all imported from the Antilles, Israel and Senegal.

It comes in all shapes, not vertebrae, flaps and bristles, peduncles and calyx are very spicy. Ainsi, alles ne seront pas amères et ne contiendront que de petite graines. It is preferable to loosen the cells when the pea is ground and frozen: otherwise they are tropic and their consumption pours into the intestinal tubes.

Manipulations with precast, they are fragile and easily corroded. Elles ne se consomment pas crues. Quotes, although for a variety of other legumes. Έξω, some can be preserved around a semaphore in the refrigerator’s coil.


You must avoid frying pans and enjoy steam cooking or tattooing to augment the air intake of a fuel oil fillet, lemon juice, chicken fillet, basil…

A treasury of the kitchen

Eggplant has the category parmi les légumes les plus power in calories (18 kcal / 100g). It is rich in water (92%) and represents a reproducible source of minerals. It also contains magnesium, zinc and strong potassium (260 mg / 100 g) due to an excellent diuretic.

Son ort apport vitaminique is very diversified: vitamins B, E, C and provitamins A.

L’aubergine is a laxative and diuretic, indiquée en cas de cardiovascular, renal, rheumatic, gastrointestinal diseases. Elle is digestive and favors the reduction of cholesterol levels.

Rich in fiber (2.5 g per 100 g), it alleviates the problems of intestinal transit, but is also prescribed for most young children.

Some are indigestible, but not at all, but in cooking mode. In effect, the porous chair retains the oil. Also, avoid frying and privileging steam cooking or tattooing to augment the air intake of a fuel oil filler, lemon juice, or shallow oil as well as all of the vertebrae. the Mediterranean cuisine.

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