Aubergine

Aubergines/brinjals not only block the formation of free radicals, it also reduces cholesterol levels. It is also a source of folic acid and potassium.

Aubergine can be cooked in casseroles, chargrilled or oven-roasted to keep its low fat properties.

Aubergine is a low fat vegetable, but it absorbs a lot of fat when it is fried. An average aubergine weighs about 300g.

Potassium	210 mg
Fibre	2 g
Folate	18 mcg
Per 100 g raw