Brinjal \ वांगे

Description

It is a versatile vegetable which can be cooked with other vegetables such as potatoes and peppers for a delicious and hearty meal! The vegetable is categorized as a berry, botanically, and is now a worldwide culinary ingredient. It can now be found in Mediterranean, South Asian and European cultures. The oval variety is stalky, succulent, and dark purple in color. To grow this vegetable you must get seeds are traditionally grown and maintain the heirloom purity. Eggplant is a member of the Solanaceae or the family of the nightshades, which includes tomatoes, potatoes, and peppers. The brinjal can be cooked in a variety of ways and used in different types of cuisines. Not so nutritious in itself, the brinjal can absorb a lot of nutrition from the soil and when cooked with other veggies. Avoid salting or boiling the brinjal for too long so that its micronutrients are not sacrificed. A serving of 1/2 cup, cubed, boiled eggplant provides 13 calories, 0.1g fat, no cholesterol, 2mg sodium, 0.4g protein, 3.2g carbohydrate and 119g potassium. Raw eggplant consists of many micronutrients such as: Riboflavin or Vitamin B2, Thiamin – Vit. B1, Panthothenic acid or B5, B6, Folate, Calcium, Iron, phosphorus, potassium, zinc and manganese. Many countries are now able to grow this variety of the Eggplant. Italy, China, Egypt, and other places are among them. This means even you can now grow this variety of the brinjal in your homes! Invest in our open-pollinated and non-hybrid seeds.