Eggplant – good to know!

Did you know that the eggplant originates from East India? In the 16th century eggplants came via Egypt and North Africa to Europe – in the Americas it made its way via Brazil at the same time. Nowadays it is loved in the northern European as well as northern American kitchen. Eggplant itself is rich in carotene, vitamins B1, B2, B3 and calcium, phosphorus, iron, copper, magnesium and potassium. It also contains bitter compounds that have a stimulating effect on all digestive organs. When cooked without spices they have an incredible mild non-descriptive taste so to enjoy eggplant at it’s best, it’s important to season well and enhance the taste with delicious spices. Traditionally basil, chives, marjoram, mint and oregano goes well with eggplant but really eggplant is delicious with any of your favorite spices! Tomorrow we bring you a yummy recipe right here – stay tuned.

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Vitamins …

… are vital substances that the body cannot produce on its own. Therefore one needs to eat a healthy and varied diet so that they are constantly provided. Different vitamins have specific functions in the body. For example, they influence the conversion of food into energy, the building of body cells, supporting the immune system, the formation of hormones, the detoxification of the body and the support of enzymes. Vitamins E, D, K and A are fat-soluble vitamins. All other vitamins are water soluble.

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