Eggplant, or brinjal, can offer pregnant women some health benefits. When consumed in excess, eggplant may induce serious problems and therefore should be avoided.
Health benefits of eggplant
Eggplant is a highly nutritious food and it does offer a range of health benefits for both expecting mothers and the growing fetus.
1. Prevent birth defects
Eggplant is a rich source of folic acid, and folic acid is a crucial nutrient that every pregnant woman needs during pregnancy to prevent the risk of birth defects in the newborn. So, eating the nutritious vegetable that contains folic acid protects the growing fetus from developing neural tube defects and other birth defects.
2. Supports the healthy development of growing fetus
Eggplant is an excellent source of vitamin C, niacin, B1, B2, B6, vitamin A, and vitamin E, which are essential for the optimal development of the growing fetus. Also, eggplant has minerals such as potassium, copper, manganese, and iron which help maintain electrolyte balance and increase the blood supply. This is beneficial for the expecting mothers who need a greater supply of blood to support the growth of the fetus and help to prevent anemia during pregnancy.
3. Prevent constipation
Eggplant is an excellent source of dietary fiber. Dietary fiber helps promote smooth bowel movement and minimizes constipation during pregnancy.
Constipation is common during pregnancy due to hormonal change in the body of the pregnant women. This hormonal change slows down the movement of intestines.
Eggplant which is rich in dietary fiber can aid pregnant women in preventing this common complaint.
4. Boosts Immunity system
Eggplant contains a number of antioxidants. These antioxidants help to protect the expecting mothers and the growing fetus from attack by free radicals.
Having these antioxidants in the diet helps boost immune system of the expecting mothers and helps to prevent infection like cold and flu.
5. Good for heart
Eggplant helps in minimizing the bad (LDL) cholesterol levels and increasing good (HDL) cholesterol. By reducing LDL cholesterol in your blood, the eggplant prevents the risk of heart-related problems.
Eggplants contain bioflavonoids and potassium. Bioflavonoids and potassium present in the eggplant minimize blood pressure and prevent the risk of health complications during pregnancy.
Negative effects of eating eggplant during pregnancy
Eggplants carry many negative effects if the expecting mothers consume it in inappropriate quantities.
1. Causes miscarriage
Eggplant contains high amounts of phytohormones. This compound possesses menstruation-inducing properties. For pregnant women, this may induce labor and lead to miscarriage.
2. Increases the risk of premature delivery
Consuming excess of eggplant while expecting can stimulate uterine contractions and lead to premature delivery or abortion.
Eggplant can cause acidity and discomfort. Acidity can invite related problems and hamper your smooth pregnancy.
As seen, the negative effects of eating eggplant is very serious and should be avoided. If you really enjoy eggplant, it is recommended that you seek your doctor’s advice first.