Features of the use of eggplant in pancreatitis

Inflammation of the pancreas imposes certain restrictions on the nutrition of a sick person. We learn whether eggplant can be used for pancreatitis, how to include this product on the menu, about the benefits and dangers of this product, the preferred dishes from it.

Can I eat eggplant for pancreatitis?

Turning blue in the menu for acute pancreatitis is prohibited. These vegetables contain some elements (alkaloids, phytoncides, ascorbic acid) that cause the activation of trypsinogen, which, in turn, helps to strengthen the inflammatory process. In addition, the product contains a lot of fiber, which in the acute stage of the disease can cause gastrointestinal upset (diarrhea, bloating).

Important! The exclusion of any product will not help with pancreatitis, if you do not follow the basic principles of nutrition in this disease. They consist in the exclusion of fatty and fried foods, the restriction of carbohydrates and the increase in low-fat proteins. To add this vegetable to the menu is possible only after removing the inflammatory process. With the onset of remission, there is no longer a need to follow a strict diet or endure pain when retreating from it. Eggplant in the menu becomes an acceptable product, but introduce it gradually, monitoring the body's reactions. If everything is in order, then the product can be consumed without going beyond the norms.

Chemical composition

Eggplant contains few calories - only 24 kcal per 100 g of raw product.

They contain:

  • proteins - 1.2 g;
  • fats - 0.1 g;
  • carbohydrates - 4.5 g;
  • plant fiber - 2.5 g;
  • water - 91 g.

  • B4 - 6.9 mg;
  • C - 5 mg;
  • PP - 0.8 mg;
  • niacin - 0.6 mg;
  • B6 - 0.15 mg;
  • E - 0.1 mg;
  • B2 - 0.05 mg;
  • B1 - 0.04 mg;
  • carotene - 0.02 mg;
  • B9 - 18.5 mcg;
  • K - 3.5 mcg;
  • A - 3 mcg.

We recommend reading why eggplants turn green and whether they can be eaten. Minerals:

  • potassium - 238 mg;
  • chlorine - 47 mg;
  • phosphorus - 34 mg;
  • calcium - 15 mg;
  • sulfur - 15 mg;
  • magnesium - 9 mg;
  • sodium - 6 mg;
  • aluminum - 0.815 mg;
  • iron - 0.4 mg;
  • zinc - 0.29 mg;
  • Manganese - 0.21 mg;
  • copper - 0.14 mg;
  • boron - 0.1 mg;
  • fluorine - 14 mcg;
  • molybdenum - 10 mcg;
  • iodine - 2 mcg;
  • cobalt - 1 mcg;
  • selenium - 0.3 mcg.

This vegetable contains 12 essential amino acids and 8 essential ones. Everything else in its composition are polyphenols, among which there is chlorogenic acid. The use of this polyphenol in food is the prevention of some serious diseases (including cancer).

The properties of eggplant for the human body

In general, it is good to eat eggplant, especially for older people and diabetics. In Asian countries, it is called the "fruit of longevity."

It is best to include this vegetable on the menu in its season. In this case, the recommended norms of consumption and contraindications should be taken into account.

Did you know? Regular inclusion of eggplant in the diet helps get rid of nicotine addiction and is useful for smokers who want to quit smoking.


Eggplant is a low-calorie product that is often used with many diets. They contain many vitamins and beneficial elements that have a positive effect on the human body.

  • Consider the benefits of this fetus:
  • beneficial effect on the spleen;
  • improves blood circulation function;
  • activates bone marrow activity;
  • indicated for gout;
  • helps to reduce pressure;
  • lowers blood cholesterol;
  • strengthens the heart muscle;
  • it is recommended to be introduced into the diet for the prevention of kidney disease, Alzheimer's disease;
  • useful in certain liver diseases, chronic cholecystitis, as it has a choleretic effect;
  • relieves constipation;
  • beneficial effect on the nervous system;
  • accelerates metabolic processes.

Harm and contraindications

  • The following contraindications exist for eating eggplant:
  • gastrointestinal problems (gastritis, colitis, duodenal ulcer);
  • acute pancreatitis;
  • iron deficiency;
  • some violations of the liver, gall bladder;
  • women expecting a baby, since the presence of solanine in certain amounts can cause a miscarriage;
  • when breast-feeding a baby;
  • babies up to 3 years, since the digestive tract at this age is difficult to digest this product.
In some cases, you should not remove the product completely from the diet, you just need to limit it. In any case, if there are health problems, it is worth discussing its inclusion in the diet with your doctor.

Consumption rates

For adults, the recommended consumption rate is 200 g. This is enough for the receipt of useful elements. For children older than 5 years, the recommended norm should not exceed 100 g.

Did you know? Hindus were one of the first to grow eggplants as early as 1, 500 years ago. Indian traditional medicine (Ayurveda) recommends including eggplant to people with Kapha constitution in their diet.

How to use eggplant for pancreatitis

With pancreatitis during remission or after removing the acute condition, eggplant is administered in small quantities. They should first be added to dishes such as soup or vegetable stew. If such food did not cause a negative reaction of the body, then it is possible to consume fruits in stewed or baked form in small doses. For preparation, you should use fruits in a state of technical ripeness, and not overripe, which may contain solanine for humans. Due to the peculiarities of eggplants, this toxic substance must be stored before cooking for half an hour in a slightly salted solution.

A good choice would be varieties that are not inclined to accumulate it. These are varieties with a white skin or with a light, not darkening pulp. Do not buy canned eggplant in a store. Such a product may contain too many spices or fat, food additives, and the pancreas can not tolerate them.

In pancreatitis, it is not recommended to cook eggplant fried, as they absorb oil very much, and fried and fatty foods are undesirable. It is best to dwell on recipes with boiled, stewed or baked product. This vegetable is well included in the menu in its season, and it is best to take the product from your garden. In this case, the recommended norms of consumption and contraindications should be taken into account. Read also how to prepare eggplants for the winter without sterilization.

Eggplant can be consumed with pancreatitis in boiled, stewed and baked form, without sharp seasonings, within the recommended norms, but not during an exacerbation of the disease. Most of all, they will benefit older people and those who want to lose weight.

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