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Eggplant is very healthy. It is a low calorie, low carbohydrate food. It is effortless to digest, even for delicate stomachs; it contains the right amount of zinc and potassium.
Eggplant Coloring Pages
It also contains magnesium, iron, phosphorus, and calcium. Concerning its vitamin content, it contains mostly vitamins A, C, and folic acid, as well as small amounts of vitamins B1, B2, B3, and B6.
It is attributed to diuretic, laxative, and relaxing properties. Cooked with very little fat stimulates the hepatobiliary function, so it is recommended in the diet of those who suffer from arthritis and gout.
Eggplant is a fruit of variable shape that can go from spherical to ovoid and oblong. The color is purple and more or less intense, white with white-purple, yellow, orange, or black bands.
The firm, soft flesh, is always white and contains numerous edible seeds of the same color. Its meat is eaten as a vegetable, fried or sliced in the batter.
Its composition has a high percentage of water. It’s content in glucides, proteins, and lipids very low. The cooked and peeled eggplant is very digestible.
Generally, the tastiest aubergines are the most tender and firm, about 5-8 cm in diameter. The larger and more mature pieces tend to be more fibrous and bitter.
Thus, the fruit is usually harvested when it is not ripe to avoid bitterness, the growth of seeds, and the hardness of the skin.
It is very sensitive to temperature changes, so it is advisable to keep it in the refrigerator. It should never be wrapped in a food film, as this prevents it from breathing.
Its caloric value is very low, providing 15-17 kcal per 100 g of the fresh products, widely used in slimming diets. It is a good source of potassium.
Eggplant is characterized by its mild flavor and how versatile it is to be combined. It is advisable to salt it before cooking to eliminate the bitter juices and reduce its humidity.
This results in a denser pulp that absorbs less oil. A little lemon juice can also be added to remove this bitter juice content. It is very traditional in Greek and French cuisine.
They are usually eaten stuffed with meat, vegetables, ham, etc., which can finally be grilled with cheese before being served.
They can be used to prepare creams and purées, and numerous preserves are also made, both sweet and savory, such as aubergine jam and aubergine preserves in their natural state or oil.