@ a glance
also known as Aubergine, Garden
Egg, or Brinjal, come in a variety of shapes and sizes. They
are either white, green, yellowish, purple, or purple-black with
an off-white spongy flesh. They can either be used peeled or
with the skin intact.
Little known in the ancient Mediterranean world, it was
introduced into Spain and North Africa in the Middle Ages by
Arab traders. Spanish explorers then carried it to the New
World. It did not arrive in France as the glorious aubergine
(from the Arabic al-badhinan) until the 17th century.
calories because it's almost 95% water, it is only 25 calories a
serving. It is a good source of fiber, folic acid, manganese,
thiamin, Vitamin B6, magnesium and potassium; it also has
Vitamin C, Niacin, Iron, some protein, and pantothenic acid.
Two types of
commonly found in vegetable gardens around the state of Florida.
- Eggplant -botany
Characteristics of Eggplant
- vegetable of the month
- Nursery Management
- Dehydrated form of Aubergine
- Eggplant Seed production
- Cultural Practices
- Small Eggplants
- White Eggplant
- Current Catalog
commercial eggplant production
and Analgenic effect
- Eggplant Grafting
- Scientists Get
Under Eggplant's Skin
Cost and Return Studies
Post Harvest Technologies
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