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Aubergines originated in South Asia and the first mention of their cultivation is in China in 5 BC. The Moorish invaders introduced the aubergine to Spain and it was first mainly grown in Andalusia. From Spain its cultivation quickly spread into Italy and other Southern and Eastern parts of Europe. The white, yellowish flesh is softer and more tender than a courgette and it has a distinctive bland yet slightly smoky taste. The flesh is spongy to touch when raw but becomes soft after cooking. Aubergines are a good source of fibre and can be used to prepare a multitude of dishes.

Health Benefits
  • Naturally fat free
  • Naturally low in calories
  • Naturally high in fibre
  • A high protein food as 24% of its calories comes from protein, which contruibutes to the maintenance of muscle mass and normal bones.
Nutritional Value
         Per 100g (raw)        
Calories   15 kcal  
Protein   0.9g  
Carbohydrate   2.2g  
Fat   0.4g  
Fibre   2g  

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