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Information
Profile
@ a glance
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Eggplant,
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.
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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.
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Low in
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.
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Two types of
white eggplants
commonly found in vegetable gardens around the state of Florida.
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General Characteristics
- Eggplant -botany
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Characteristics of Eggplant
- vegetable of the month
- Nursery Management
Technical Innovation
- Dehydrated form of Aubergine
- Eggplant Seed production
- Cultural Practices
- Small Eggplants
- White Eggplant
- Current Catalog
- Harvest
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Guide to
commercial eggplant production
Biotechnology
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Antipyretic
and Analgenic effect
- Eggplant Grafting
- Scientists Get
Under Eggplant's Skin
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Cost and Return Studies
Post Harvest Technologies
Journal Reference
Market Details
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Primary Information
Services
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Phone:
91 44 22421080
Email : primaryinfo@gmail.com
Mobile number: 9444008898 Fax : 91 44
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