Nutritionist Mikhail Ginzburg: Incorrectly selected and cooked eggplants can lead to poisoning.
Eggplants are a popular autumn vegetable, but nutritionist Ginzburg warned Russians about the existing risk of poisoning from them. According to the expert, when planning to cook eggplants, you must remember that they contain a toxin.
“Eggplants contain a substance called solanine, which is also present in green potatoes, for example. When ingested, solanine can cause poisoning, gastrointestinal irritation, burning in the stomach, nausea, and vomiting,” the nutritionist stated.
Ginzburg specified that the highest concentration of the toxic substance is found in the dark skin of eggplants, especially old ones. The expert emphasized that it is better not to eat old fruits at all, if possible, but if you feel sorry to throw them away, you need to cut off the skin and remove the seeds from the pulp.
The nutritionist drew attention to the fact that solanine is destroyed during heat treatment. Given this, you should be careful when eating eggplant dishes that, for example, have not been stewed or fried. You need to make sure that the fruits used have been at least scalded with boiling water.
Earlier, the MedikForum.ru portal wrote that eggplants can not be consumed by all people, and they are contraindicated for a number of diagnoses. In particular, nutritionist Veronika Gusakova reported that this vegetable can affect the appearance of gallstones.
Important! Information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.
Mikhail Ginzburg Health Director of the Samara Research Institute of Dietetics and Diet Therapy, Doctor of Medical Sciences