The eggplant is rich in potassium, which together with the sodium regulates the water level in the body and normalizes the work of the heart. It contains a little magnesium, manganese and copper.
But what makes the eggplant a highly valuable food is not its vitamin and mineral content, but the phytonutrients that have antioxidant, anticancer and anti-inflammatory properties.
The eggplant will help you to lose weight quickly, in only 14 days you can lose up to fifteen pounds, after which the process of weight loss is more difficult. Therefore, if you want to lose a few kilograms quickly, you should buy a lot of eggplants.
You can cut the eggplant into slices and put them in a bowl with water. Let them sit for a few hours, and after that you should drink the liquid during the day, it is best to drink three to four cups. If you do not like this idea, you can lose weight by using eggplants with the following diet plan.
The breakfast is the same for two weeks – salad of eggplants with tomatoes, while for the lunch and dinner you can use your imagination. You can cook the eggplant on the grill and pour some soy sauce over it or eat it with cottage cheese or you can bake it in a baking pan together with pieces of tuna or stew it in its own juice with other vegetables…
Cut one big eggplant into slices, add some sea salt on it and leave it for 10 minutes. Then cut the slices into cubes, put them in a salad bowl , add pieces of tomatoes or 1/2 cup of cooked tomato juice, add a teaspoon of olive oil and let it sit again for a bit. Drink a cup of coffee or green tea without sugar.
Eggplant soup: Cut one or two eggplants into strips and fry them lightly in butter. Then add celery cut into cubes, fresh pepper (bell pepper is a great choice), carrots, onions and stew it for five minutes. Then, put the vegetables into boiling water and cook for another five minutes. Eat the soup in portions as you wish.
Stewed eggplant with vegetables: bake the eggplant in the oven and season it with a little garlic. With it you can eat a slice or two of rye bread, but not more than 30 grams and a glass of low-fat yogurt or sour milk.