Sanskrit Name: Vrintak
Devanagari Name: बैंगन
Botanical Name: Solanum melongena
English Name: Eggplant
Description
Brinjal, also known as eggplant or baingan, is a widely cultivated fruit-vegetable from the Solanaceae (nightshade) family. It comes in many varieties like purple brinjal, white brinjal, long brinjal, and green brinjal. It is popularly used in Indian dishes such as brinjal curry, brinjal fry, and bharwa baingan.
Though technically a fruit, brinjal is treated as a vegetable in culinary practices. It is low in calories, rich in fiber, and contains bioactive compounds that support digestion, heart health, liver detox, and blood sugar control. The brinjal plant has broad leaves, purple flowers, and is susceptible to pests like brinjal shoot and fruit borer.
Benefits – through the lens of Ayurveda
- Deepana (stimulates digestive fire)
- Pachan (aids digestion)
- Shothahara (anti-inflammatory)
- Vatanulomana (balances Vata dosha)
- Krimighna (anti-parasitic)
- Shleshmakahara (reduces excess Kapha)
Main Chemical Constituents
- Nasunin
- Chlorogenic acid
- Anthocyanins
- Solasodine
Nutritional Components
- Dietary fiber
- Vitamin C
- Potassium
- Vitamin B6
- Folate
- Magnesium
- Manganese
- Phytonutrients
Medical Conditions(Relief)
- Brinjal (Eggplant) provides relief for digestive disorders like constipation and indigestion due to its high fiber content.
- It is also known to support heart health by reducing cholesterol levels and improving blood circulation.
- It helps in managing diabetes, promotes weight loss, and supports liver health.
- It is rich in antioxidants and provides anti-inflammatory benefits.
Medical Conditions(Avoid)
- Brinjal should be avoided by individuals with nightshade sensitivity or allergies.
- People with kidney problems, especially those with high oxalate levels, should limit their intake of brinjal due to its oxalate content.
- Pregnant and breastfeeding women should consume brinjal in moderation.
References
- Charak Samhita of Agnivesha, Charak, Dridhabala edited with ‘Vidyamanorama’ hindi commentary by Acharya Vidyadhar Shukla and prof. Ravi Dutt Tripathi, Chaukhamba Sanskrit Pratishthan, Delhi, edition, 2006; 1
- Kaiyadeva Nighantuh Prof. Priyavrata Sharma and Dr. guru Prasada Sharma Chaukhambha Orientalia Varanasi Reprint, 2013.
- Nighantu aadarsa vol-2 by Bapalala. G. Vaidya Chaukhambha Bharati Academy reprint, 2009.
- Haritakyadi Nighantu, edited by Khemraj Shrikrishnadas, Mumbai, 2000.
- Bhavaprakasa Nighantu of Sri Bhavamisra, commentary by Padmshri prof. K. C. Chunekar edited by Dr. G. S. Pandey. Chaukhambha Bharati Academy Varanasi. Reprint,
- Susruta Samhita of Maharsi-Susruta edited with Ayurveda-Tattva-Sandipika by Kaviraj Ambikadutta Shastri Part-1 Chaukhambha Sanskrit sansthan Varanasi. Reprint, 2017
- Gürbüz N, Uluişik S, Frary A, Frary A, Doğanlar S. Health benefits and bioactive compounds of eggplant. Food chemistry. 2018 Dec 1;268:602-10.
- Naeem MY, Ugur S. Nutritional content and health benefits of eggplant. Turkish Journal of Agriculture-Food Science and Technology. 2019 Dec 29;7:31-6.
- Ienciu A, Bei M, Cǎrbunar M, Cǎrbunar M, Vidican O. The functional nutritional value and the health benefits of consuming eggplant.
