Aubergine

FROM TURKEY TO THE WORLD

Eggplant can be made both in the greenhouse and in the open field. However, it is a vegetable that every producer does not easily prefer due to the demand for climate and soil and difficult maintenance conditions. According to the Turkish Statistical Institute (TUIK) data, 805,259 tons of eggplant were produced in our country in 2015. While the Mediterranean is the region where the most eggplant is made with 365,637 tons, it is followed by the Western Black Sea with 116,629 tons, the Aegean with 96,359 tons, and the Southeastern Anatolia and the Mediterranean Sea with 95,650 tons.

Min. Purc. Amt.

10 Tons

Product Type

Aubergine

Shipping to

All Countries

Size

Large

Special Offer

Best Price Guarantee

Cold Chain

Ton

description

ADDITIONAL INFORMATION

Import Aubergine from Turkey

Eggplants, also known as aubergines, are members of the nightshade plant family and are used in various recipes across the world. Although they are commonly regarded as vegetables, they are technically a fruit because they originate from a flowering plant and contain seeds. Numerous different types vary in size and color. Aubergine is widely consumed and produced in Turkey as well. While eggplants with deep purple skin are the most frequent, they can also be red, green, or black. Aside from adding a distinct texture and mild flavor to dishes, eggplant has many possible health advantages.

Ways to Consume

Before eating raw eggplant, make sure it's highly salted. You may eat raw eggplant without fear, but there are a few precautions you should take. Eggplant, often known as eggplant, is a nightshade vegetable that comprises potatoes and tomatoes, and it contains the toxin solanine. Serve the roasted eggplant alone or as part of an antipasto plate, fold it into pasta, stack it over pizza crust or in a vegetable tart, or combine it with other roasted vegetables for a salad.

Health Benefits of Aubergine

Eggplants are a nutrient-dense food, which means they are high in vitamins, minerals, and fiber while low in calories. In addition to a wide range of vitamins and minerals, eggplants are abundant in antioxidants. Antioxidants are compounds that aid in protecting the body against the dangerous molecules known as free radicals. Some studies show that eggplants may help lower the risk of heart disease due to their antioxidant content. Rabbits with elevated cholesterol were given 0.3 ounces (10 mL) of eggplant juice every day for two weeks in one research.