Blog

Eggplant, also known as brinjal or aubergine, well known for its nutritional value, has raised questions regarding its safety during pregnancy. Opinions on whether eggplant is safe or harmful during pregnancy differ. Some authorities consider it safe and beneficial due to its rich nutrient content, while others caution against consuming large quantities of eggplant during pregnancy as it may lead to some adverse effects on certain pregnant women.

Continue reading this article for in-depth information on safety of eggplant during pregnancy, its nutritional benefits, how to incorporate it into your pregnancy diet, important precautions to keep in mind when consuming it, FAQs and additional relevant details.

---

Is Eggplant Safe During Pregnancy?

Yes, eggplant or brinjal can be consumed during pregnancy due to its various health benefits. Eggplant is a rich source of fiber, vitamins such as vitamin A and E, and minerals like potassium which are essential for fetal development. Additionally, it contains folic acid, a nutrient that helps in the production of red blood cells (RBCs) in the developing fetus.

In addition to its delicious flavor, eggplant also provides various health benefits, including strengthening the immune system and regulating cholesterol levels. Hence, consuming eggplant in moderate quantities is generally regarded as a safe option for pregnant women to enhance their nutrient intake during pregnancy.

However, it is advised to avoid consuming it excessively or frequently during pregnancy. This is because eggplant/brinjal is believed to be a heat-producing food and there is a traditional belief that excessive heat in the body during pregnancy may lead to complications such as preterm labor. It is important to note that scientific evidence supporting this claim is limited.

Nutritional Composition Of Eggplant

Eggplants are considered a nutrient-dense food as they offer a significant amount of vitamins, minerals, and dietary fiber while being low in calories. Eggplant is also low in saturated fats and cholesterol.

According to the USDA (US Department of Agriculture), one cup of cubed raw eggplant (82grams) contains the following nutrients essential during pregnancy:

Nutrient	Amount
Riboflavin	0.03 mg
Energy	20.5 kcal
Fat	0.1 g
Total dietary fibre	2.46 g
Carbohydrate	4.82 g
Total folate	18 µg
Vitamin A	0.82 µg
Total ascorbic acid (vitamin C)	1.8 µg
Calcium	7.38 mg
Magnesium	11.5 mg
Potassium	188 mg
Phosphorus	19.7 mg
Iron	0.189 mg
Vitamin K	2.87 µg
Thiamin	0.032 mg

8 Health Benefits Of Eggplant During Pregnancy

1. Helps to boost your immunity

Eggplant is rich in vitamin C, making it an excellent choice to enhance the immune system and combat illnesses during pregnancy. Including this nutritious vegetable in your diet can lower the likelihood of health complications, promoting the well-being of both you and your unborn baby.

2. Prevents birth defects

 Eggplant contains folate, a vital nutrient that plays a crucial role in the development of the baby’s brain and cognitive abilities. Adequate folate intake can help reduce the risk of neural tube defects and supports the production of red blood cells, contributing to a healthy pregnancy.

3. Helps to prevent gestational diabetes

Eggplant is believed to have the ability to regulate and prevent excessive increases in sugar levels. This can be particularly beneficial for pregnant women who may be at risk of developing gestational diabetes. Including eggplant in your diet may assist in maintaining balanced blood sugar levels during pregnancy.

4. Lowers the risk of hypertension

Pregnant women are more susceptible to hypertension and blood pressure concerns. Inclusion of eggplant in their diet is often recommended due to the presence of beneficial compounds such as thiamin, bioflavonoids, and riboflavin. These components in eggplant contribute to the management and control of hypertension.  By incorporating eggplant into your diet, you may potentially experience the benefits of these bioflavonoids in maintaining healthy blood pressure levels and promoting overall cardiovascular well-being.

5. Regulates cholesterol levels

Eggplant plays a role in regulating cholesterol levels by increasing the levels of high-density lipoprotein (HDL), commonly known as “good” cholesterol, and reducing the levels of low-density lipoprotein (LDL), often referred to as “bad” cholesterol. By incorporating eggplant into their diet, pregnant women can improve their cardiovascular health and potentially reduce the risk of heart-related issues by effectively managing their cholesterol levels.

6. Abundant in antioxidants

Eggplant possesses a high concentration of antioxidants. Antioxidants are substances that safeguard the body against damage caused by harmful free radicals. Eggplant is particularly abundant in anthocyanins, which are pigments responsible for their vibrant color and possess antioxidant properties.

 Scientific research indicates that antioxidants have the potential to prevent the development of chronic diseases, including heart disease and cancer.

7. Promotes Digestion

The dietary fiber present in eggplant plays a vital role in maintaining the health of your digestive system. Fiber, which is the non-digestible component of carbohydrates, aids in relieving constipation and enhancing the absorption of nutrients. By regulating the intake, digestion, absorption, and metabolism of food, dietary fiber assists in promoting regular bowel movements and supporting overall gastrointestinal function.

8. Prevents Anemia

Pregnant women are prone to anemia. Brinjal, or eggplant, is a cheap and good source of folate, a B-vitamin that plays a crucial role in the formation of healthy red blood cells (RBCs). When consumed, folate is converted into folic acid, which is essential for the production and maintenance of healthy red blood cells. Including brinjal in your diet during pregnancy can help reduce the risk of developing anemia, a condition characterized by a deficiency of red blood cells or hemoglobin.

Side Effects Of Eating Eggplant During Pregnancy

While eggplant offers numerous benefits, it may not always be the ideal vegetable to consume during pregnancy. According to Ayurveda, excessive consumption of eggplant should be avoided during pregnancy as it could potentially lead to certain side effects. However, it is important to note that most of these claims lack scientific research to support them. Here are some of the concerns related to eggplant consumption during pregnancy:

• Preterm labor: Eggplants have significant content of phytohormones, which are believed to have diuretic properties and are commonly used in treating premenstrual syndrome and amenorrhea. The regular consumption of eggplant during pregnancy has been associated with stimulating menstruation, which is generally considered unfavorable for pregnant women, as this can induce preterm labor or abortion.

• Toxoplasmosis Transfer: The soil in which eggplants are cultivated often contains toxoplasmosis agent that can be absorbed by the eggplants. When expecting women consume these eggplants, the toxoplasmosis may be transferred to the baby, potentially increasing the risk of premature delivery.

• Allergic Reaction: It is important to be aware that eggplant can trigger allergic reactions in some individuals. Symptoms may include itching on the lips, arms, and legs, diarrhea, hives, stomach pain, and cough. Raw or undercooked eggplant may also lead to digestive issues and allergies.

• Acidity: Consuming eggplant during pregnancy can result in increased acidity levels. If you have issues with acidity, it is advisable to avoid consuming brinjals. Even if you do not have acidity concerns, it is recommended to consume eggplant in moderation. Elevated acidity levels can also lead to additional side effects such as discomfort, pain, and feelings of anxiety.

Ways To Include Eggplant In Your Pregnancy Diet

Eggplant or brinjal is a very tasty and versatile vegetable that can be prepared in various methods. Here are a few popular and delicious ways to cook brinjal:

Roasting: Preheat your oven to 400°F (200°C). Cut the brinjal into thick slices or halves, brush them with olive oil, and sprinkle with salt and pepper. Place the brinjal on a baking sheet and roast for about 20-25 minutes, or until they turn golden and tender. You can add herbs and spices like garlic, thyme, or paprika for extra flavor.

Stir-frying: Cut the brinjal into small cubes or slices. Heat some oil (such as olive oil or sesame oil) in a pan or wok over medium-high heat. Add the brinjal and stir-fry for about 5-8 minutes, until they become soft and slightly browned. You can add other vegetables, like bell peppers or onions, along with your favorite seasonings or sauces to create a tasty stir-fry dish.

Grilling: Cut the eggplant into thick slices or lengthwise halves. Brush the slices with olive oil and season with salt, pepper, and any desired herbs or spices. Preheat your grill to medium-high heat and place the eggplant directly on the grill grates. Grill for about 5-7 minutes per side, or until they are tender and have grill marks.

Baking: Cut the brinjal into thick slices or cubes. Preheat your oven to 375°F (190°C). In a baking dish, arrange the brinjal pieces in a single layer. Drizzle with olive oil and sprinkle with salt, pepper, and any desired herbs or spices. Bake for about 25-30 minutes, or until they are soft and lightly browned.

Steaming: Cut the eggplant into small cubes or slices. Place them in a steamer basket or a colander set over a pot of boiling water. Cover and steam for about 10-15 minutes, or until the brinjal is tender. This method helps retain the natural flavors and nutrients of the eggplant.

These cooking methods can be adapted to various recipes and cuisines. Feel free to experiment with different herbs, spices, and sauces to suit your taste preferences. Enjoy your eggplant pregnancy dishes!

Things To Consider While Choosing Eggplant During Pregnancy

Including eggplant (also known as brinjal or aubergine) in your pregnancy diet can be a nutritious and flavorful addition. Brinjals are a good source of vitamins, minerals, and dietary fiber. However, there are a few considerations to keep in mind when including eggplant in your pregnancy diet. Here’s a guide to help you:

1. Choose fresh and ripe eggplants: Select eggplants that are firm, glossy, and without blemishes. Avoid ones with soft spots or wrinkles.
2. Cook thoroughly: It’s important to cook eggplants thoroughly to destroy any potential harmful bacteria or parasites that might be present. Avoid consuming raw or undercooked eggplant during pregnancy as it may cause digestive complications.
3. Wash and peel: Rinse the eggplant under running water and remove the stem. You can choose to peel the skin if you prefer, but many nutrients are found in the skin, so it’s beneficial to keep it.
4. Cooking methods: Brinjal can be prepared in various ways, such as grilling, baking, stir-frying, or boiling. Avoid deep-frying as it adds unnecessary oil and calories. Instead, opt for healthier cooking methods to retain its nutritional value.
5. Pair with other nutritious ingredients: To create a well-balanced meal, include brinjal as part of a diverse and nutritious plate. Combine it with other vegetables, whole grains, lean proteins, and healthy fats to ensure you’re getting a wide range of nutrients.
6. Seasoning and spices: Use herbs and spices to enhance the flavor of brinjal dishes. However, be mindful of excessive salt intake during pregnancy, so use it sparingly.
7. Allergies or sensitivities: Some individuals may have allergies or sensitivities to brinjal. If you have any concerns or experience adverse reactions after consuming it, stop eating it and consult your healthcare provider (if required).

Frequently Asked Questions:

Key Takeaways

1. Eggplant is generally considered safe for consumption during pregnancy. It provides essential nutrients, including fiber, vitamins, and minerals, that can support the health of both the mother and the developing baby.
2. Eggplant is a nutritious vegetable that offers various health benefits. It is a good source of dietary fiber, which aids digestion and helps prevent constipation, a common issue during pregnancy. It also contains vitamins C and K, potassium, and antioxidants, which support immune function, bone health, and overall well-being.
3. Properly cooking eggplant is crucial during pregnancy to reduce the risk of foodborne illnesses.
4. Some individuals may have allergies or sensitivities to eggplant, so it’s recommended to monitor any adverse reactions.

References:

1. FoodData Central. U.S. Department of Agriculture. Eggplant, raw
2. The University of Michigan School of Public Health   Elyse Cloeter (2017). 4 ways fiber benefits your health
3. The National Acadamies Press. Folate
4. Stephen AM, et al. (1980). Mechanism of action of dietary fibre in the human colon
5. Weickert, Martin O, and Andreas F H Pfeiffer. “Metabolic effects of dietary fiber consumption and prevention of diabetes.” The Journal of nutrition vol. 138,3 (2008): 439-42. doi:10.1093/jn/138.3.439