Eggplant for gastritis: benefits and harms

Gastritis is an unpleasant inflammatory disease of the gastrointestinal tract, in which the patient, in addition to the traditional drug treatment, must follow a strict diet. About whether such restrictions apply to eggplant, and what are the features of their inclusion in the diet of people suffering from gastritis, will be discussed in this review.

Can I eat eggplant for gastritis?

The main danger in gastritis is not eggplant itself, but dishes that are prepared on their basis. Inflammation of the gastric mucosa completely eliminates the use of fried, spicy, salty and sour. More often this kind of snack is made from eggplant. On the other hand, unlike the vast majority of vegetables and fruits, eggplants do not eat raw, and this fact more likely speaks in favor of their inclusion in diet with stomach problems.

Important! For diseases associated with inflammation of the gastrointestinal tract, raw vegetables containing coarse fiber and capable of causing mucosal irritation and flatulence are the most dangerous.

Gastritis can occur in acute or chronic form, accompanied by increased or decreased acidity of gastric juice. The approach to compiling the menu and the possibility of including eggplant in it is different in all these cases. General principles can be visualized in the form of a table:

Form the course of the diseaseThe possibility of eating eggplant
Chronicwith high acidityAllowed in rare cases and with extreme caution.
with zero acidityAllowed, subject to proper preparation

The restriction on the inclusion of eggplant in the diet of people suffering from gastritis with high acidity is explained by the fact that this vegetable contributes to the production of gastric juice, while the goal of a therapeutic diet is to select vegetables that have the exact opposite effect.

Chemical composition

With a calorie content of only 22.6 kcal per 100 g, the nutritional value of the indicated mass of vegetable is:

  • 4.5 g of carbohydrates;
  • 1.1 g of protein;
  • 0.1 g of fat.

More than 90% of the composition is water, about 2.5% is fiber, and 0.5% is ash.

Did you know? The name of the vegetable in different languages ​​is associated with the two indicated glycosides. So, the Latin name for the culture is “Solanum melongena”, ( “Solanum ” is the common name for all plants of the nightshade family) and the Japanese call these purple fruits “nasubi” or simply “nasu”.

Also found in eggplant:

  • retinol and carotene (vitamin A);
  • thiamine;
  • riboflavin;
  • choline;
  • folic acid;
  • pantothenic acid;
  • choline;
  • pyridoxine;
  • vitamin C;
  • tocopherol;
  • phylloquinone;
  • a nicotinic acid
  • potassium;
  • calcium;
  • silicon;
  • iron;
  • zinc;
  • lithium;
  • rubidium;
  • sulfur;
  • phosphorus;
  • magnesium;
  • manganese;
  • sodium;
  • chlorine;
  • iodine;
  • zinc;
  • copper;
  • aluminum;
  • boron;
  • selenium;
  • cobalt;
  • fluorine;
  • molybdenum
"Fast" carbohydrates
  • glucose;
  • fructose;
  • sucrose
"Slow" carbohydrates
  • starch;
  • dextrin
Organic acids
  • oxalic;
  • chlorogenic
Essential Amino Acids
  • arginine;
  • histidine;
  • valine;
  • lysine;
  • leucine;
  • isoleucine;
  • threonine;
  • tryptophan;
  • methionine;
  • phenylalanine
Essential Amino Acids
  • tyrosine;
  • cysteine;
  • alanine;
  • proline;
  • glycine;
  • serine;
  • aspartic acid;
  • glutamic acid

In addition, the fruits contain tannins (tannins), pectins, purines, fatty acids (including the most valuable polyunsaturated fatty acids Omega-3 and Omega-6, although their share in the vegetable is very small), as well as oxalates, phytosterols, polyphenols, flavonoids and glycosides, especially solanine and nasunin - a variety of dolphinidine.

Solanine and nasunin, along with chlorogenic acid, are the most important biologically active substances that distinguish eggplant from other vegetables. It is these components that determine both the incredible benefits of purple fruits to human health, and the possible harm that they can cause.

Eggplant properties for the human body

When compiling a diet, it is important for people who have a history of gastrointestinal tract diseases to know the list of properties that a product has on the body, because along with useful qualities there are always contraindications. Eggplant is no exception.

You will also be interested to know whether eggplant can be used for diabetes.


The main value of fruits lies in their ability to not only bind and remove free radicals from the body, which is important for the prevention of heart attacks and strokes, but also contribute to the regeneration of blood vessels (the scientific name of the process is angiogenesis). And if many plant products have an antioxidant effect, only very few of them stimulate angiogenesis.

Meanwhile, it is this quality that is considered to be almost the first in the prevention of the oncological diseases. The ability of the product to increase hemoglobin levels and stimulate the formation of red blood cells was also noted. Therefore, people with anemia should pay attention to this vegetable. Chlorogenic acid contained in eggplant is used to combat overweight, it also has anti-inflammatory properties.

Eggplant removes "bad" cholesterol from the body, thereby helping to prevent the development of atherosclerosis. In diabetes, eggplant is indicated for its ability to lower blood sugar. The antimicrobial and immunostimulating properties of fruits are also well known, and some peoples use vegetables even externally, applying them to open wounds and ulcers.

Did you know? Eggplant was brought to Europe more than 400 years ago, but the plant was originally used as a medicinal plant. He began to eat much later, having learned to deal with the distinct bitterness that solanine gives to the fruits.

An even more surprising area of ​​application of this vegetable in folk medicine is the treatment with its help ... toothache. Among the useful properties of fruits, they also note the ability to remove excess salts from the body, normalize water metabolism, which is important for elderly people, pregnant women and those who suffer from edema, varicose veins. It is believed that the nicotinic acid contained in vegetables makes it easier to transfer the first days of giving up a bad habit to people who decide to quit smoking.

Harm and contraindications

For patients with gastritis, the most dangerous eggplant is fiber, but in reality vegetables have other contraindications. So, with great caution, they should be used by people who have a history of kidney and gall bladder diseases. Many biologically active substances contained in fruits are strong allergens, therefore, individual intolerance to these vegetables is manifested quite often.

However, eggplant is not poisonous. In small doses, solanine, like many other plant poisons, has a therapeutic effect, in particular, it stimulates the activity of the myocardium, kills pathogenic microorganisms, and suppresses inflammatory processes.

Important! Solanine is the strongest poison that, if used improperly, can cause poisoning, characterized by nausea, vomiting, intestinal upset, as well as respiratory failure, fainting, convulsions and other dangerous symptoms.

It is only necessary to fear the excess of a dangerous substance, for which eggplant should always be soaked in salt water before cooking or just sprinkle with salt and drain the juice formed after a while. In addition, you should know that the maximum concentration of poison is found in overripe fruits, so it is better to refuse their use.

Consumption rates

In some sources, you can find a recommendation for people suffering from gastritis, consume no more than 200 g of eggplant at a meal. However, such a norm does not have direct scientific confirmation. You need to focus on the specific condition of the patient, as well as on the general rules for building a sparing diet for inflammation of the gastric mucosa.

So, the presence of a history of chronic gastritis suggests frequent and fractional nutrition about every 2-3 hours during the day without intermediate snacks and with strict adherence to the established schedule (it is always advisable at the same time). About 300 g of food should be eaten during each meal.

Important! Of all the purple fruits and vegetables, it is eggplant that represents the least danger to people suffering from gastritis. In contrast, red cabbage and purple asparagus with a therapeutic diet are poorly coordinated, and it is better to forget about grapes or blueberries in this state.

Based on this, 1-2 times a day, an eggplant dish can be included in the diet along with other vegetables, while it is important for the patient to carefully monitor any changes in health after eating a new product: if there are no painful sensations, then you can eat the dish henceforth. In the acute phase of the disease, the diet should consist of viscous cereals in soups, vegetables, even in boiled and baked form, should be consumed with caution, and it is better to abandon them for an exacerbation period.

How to eat eggplant for gastritis?

There are four possible ways to prepare vegetables for inclusion in the diet of people suffering from diseases of the gastrointestinal tract:

  • baking;
  • boiling;
  • quenching;
  • steaming.

In order for a vegetable dish to be not only dietary, but also tasty, you can prepare it using one of the methods below. The simplest solution that will pleasantly surprise you with your result is to bake the whole vegetable in the microwave.

Did you know? Some ancient peoples called eggplant "crazy apple" ("mela insana") and were afraid to eat these fruits, believing that they cause madness. The notoriety about a vegetable lies in a mistake: the original Indian name of the plant “vatin ganah” was transformed in European languages ​​into “melanzana”, which was perceived by someone as two separate words, fraught with an ominous meaning.

All you need for this:

  1. Wash the fruit and separate the stem from it (using a knife, you need to proceed carefully, there may be sharp and inconspicuous spikes on the stem).
  2. Make a few punctures in the peel with a fork, otherwise the vegetable may “explode”.
  3. Put the eggplant in the microwave, set the maximum power mode and the estimated cooking time - 5 minutes. Start the oven.
  4. After a while, check the degree of readiness of the vegetable by hand. If the fruit does not become completely soft (the baking time depends on the initial size of the eggplant and their quantity in the oven), start the oven for another cycle.
  5. Cut the finished fruit into arbitrary slices, add a little salt, season with vegetable oil and serve.

For those who are not a fan of eggplants and prefer richer vegetables in composition, it is worth trying to cook "caviar" or diet vegetable stew.

Recipe number 1

Eggplant Caviar

Steps 7 Ingredients

  • eggplant

    1 PC.

  • Sweet pepper

    1 PC.

  • a tomato

    1 PC.

  • onion

    1 PC.

  • vegetable oil

    1 tbsp. l

  • sugar

    1 tsp

  • salt

    1 pinch

  1. Pepper and eggplant, in the peel of which a few punctures were made with a fork beforehand, put on a baking sheet covered with parchment and bake in the oven, heated to + 160 ° С, for 15–20 minutes (the degree of readiness can be checked with a fork or knife).
  2. Cut the onion into small pieces and sauté on warmed vegetable oil until transparent.
  3. Cut the tomato into several parts.
  4. Peel baked peppers and eggplant.
  5. Skip all vegetables through a meat grinder.
  6. Salt the resulting mass, add sugar to balance the acid.
  7. Put the “caviar” in a cauldron or pan with a thick bottom and simmer for 15 minutes on low heat.

Important! For the rest of the family, this dish can be served without stewing. The dish will be tastier if you add sour apple to it (it is passed through a meat grinder along with the rest of the vegetables) and several cloves of crushed garlic.

Recipe number 2

Vegetable stew

Steps 7 Ingredients

  • eggplant

    1 PC.

  • bell peppers

    1 PC.

  • carrot

    1 PC.

  • onion

    1 PC.

  • squash

    1 PC.

  • vegetable oil

    2 tbsp. l

  • salt

    1 pinch

  1. Wash and cut all products in equal cubes.
  2. Pour eggplant with water, salt, leave for 20 minutes. After a while, drain the water, rinse the vegetables.
  3. In a small cauldron, preheat onions and carrots with warmed vegetable oil.
  4. Put eggplant and zucchini in a cauldron, mix well.
  5. Add 30 ml of water, bring to a boil.
  6. Remove heat to a minimum, cover the cauldron with a lid, simmer the stew for 15 minutes.

Onions with gastritis should be excluded from the diet, however, in a passaged form, this vegetable does not irritate the stomach. However, when preparing “caviar” or stew, the bulb is best chosen in small sizes so that the total volume of this ingredient in the finished product is minimal. Gastritis and eggplant are compatible concepts, albeit with certain reservations.

Learn how to make eggplant caviar without vinegar.

If the disease is in remission, and the patient's condition is satisfactory, properly prepared eggplant can and should even be included in the diet, because the useful properties of this product can not be overestimated. Dietary nutrition does not abolish the human body's need for vitamins and other nutrients that contain fresh seasonal vegetables, including eggplant.

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