Market Watch with Timaree Hagenburger: Japanese Eggplant
Eggplant's skinnier cousin gets highlighted in this deliciously healthy recipe!
Timaree Hagenburger is a registered dietitian with a master's degree in public health and is a nutrition professor at Cosumnes River College in Sacramento. She's also a food lover who likes to share tips and tricks on how to enjoy fresh California fruits and vegetables. This week's segment revolves around Japanese eggplant.
Is eggplant looking a little scrawny to you this season? Don't worry, it's supposed to look like that! That's because it's Japanese eggplant, which is becoming increasingly common at farmers markets and is typically longer, thinner and a bit more corkscrew-shaped than the eggplant you may be used to. And while it may look strange, it shares the same nutritional benefits that have made the purple plant a popular choice.
Raw eggplant is very low in calories, saturated fat and sodium, and has only 20 calories per cup. It's a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium and manganese. Leave the skin on because it will add fiber to your diet, causing you to remain full for longer periods of time while regulating your digestive system.
For more nutrition tips and recipes, visit www.thenutritionprofessor.com.