Dutch eggplant fruit is a type of plant eggplants family (Solanaceae), which began to be developed in Bogor West Java since 1941. Eggplant in Indonesia is probably the first time taken and developed in Indonesia by the Dutch at that time that is known as dutch eggplant, when the fruit comes from the Amazon region of Latin America. In Indonesia the Dutch eggplant fruit crops in the body can ketinggin 500-1000 m above sea level.
Dutch eggplant contains 48 kilocalories of energy, 1.5 grams protein, 11.3 grams carbohydrates, 0.3 grams fat, 13 milligrams calcium, 24 milligrams phosphorus, and 1 milligram of iron. Also in the Netherlands Eggplant also contains as much as 0 IU of vitamin A, vitamin B1 0.04 milligrams of vitamin C and 17 milligrams. The results obtained from conducted a study of 100 grams of eggplant Netherlands, the number of which can be eaten as much as 73%.
Dutch eggplant fruit can be used in various forms. Raw fruit can be used for cooking pickles, curry or chili. The fruit is processed into a mature match syrups, jams, juice drinks, salad, ice cream as a garnish or ingredient mix into salad.
- Dutch eggplant fruit contains vitamin C which is useful as endurance.
- Provitamin A content of the fruit is beneficial to eye health.
- Contains essential mineral like potassium, phosphorus and magnesium were able to keep and maintain health.
- Eggplant Netherlands has a high fiber content it is better to prevent constipation. In addition, eggplant Netherlands also has antioxidants and is good for preventing cancer.
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