Eggfruit is now available in different shapes and colors. They are very he althy when prepared. But what about raw fruits? Are they edible or even poisonous?
Eggplant edible raw?
What can be said with certainty is that the eggplant, which, like potatoes and tomatoes, belongs to the nightshade family, is only slightly or not poisonous. However, you can hardly eat them raw. This is due, on the one hand, to the bitter substances it contains, which make the fruits taste very bitter, and, on the other hand, to the slightly toxic alkaloid solanine.
- Contained only in small quantities in ripe fruits
- Completely harmless in small or normal quantities
- Proportion in raw and unripe fruits significantly higher
- Eggfruit can also be eaten raw in principle
- Only ripe fruits and modern varieties provided
- Let unripe eggplants ripen at room temperature
During the ripening process, this slightly toxic alkaloid gradually breaks down, although it is hardly contained in modern varieties anyway. The situation is different with varieties from old seeds; here it can occur in higher concentrations. By the way, it cannot be removed or weakened by frying or grilling, but only by cooking. A large part goes into the cooking water, which is then usually poured off.
Tip:
When ripe, the shell of the egg fruit is smooth and shiny and can be indented. The flesh under the shell is relatively soft and white; when unripe it is green.
Ingredients
- 92, 6% water
- 2, 8% fat-soluble fiber
- 0, 5% minerals
- 0, 2% fat
- 1, 0% protein
- 4, 0% carbohydrates
- B vitamins and folic acid
- The toxin solanine and bitter substances
Tip:
Sensitive people may have an allergic reaction to one or another ingredient.
Solanine intake and its consequences
The alkaloid is a weak neurotoxin that can be found specifically in the leaves, flowers and unripe fruits of this plant. Unripe and raw fruits contain a particularly high amount of the toxin. Only the cooked fruits including the peel are suitable for consumption.
- Eating raw fruits, possibly resulting in he alth problems
- In larger quantities, symptoms of poisoning
- Including headaches, gastrointestinal problems and vomiting
- More serious consequences include drowsiness and difficult breathing
- Up to and including damage to the nervous system
The fruits only lose their poisonous effect when cooked. Although the bitter substances are harmless to he alth, they are largely responsible for the inedibility of raw fruits. When consumed in moderation, bitter substances can even have a positive effect on he alth. Modern varieties are usually less bitter and the solanine content is usually lower.
Toxicity to domestic and farm animals
The fruit in particular has an increased toxic effect on pets and farm animals such as dogs, cats, guinea pigs and rabbits due to its high solanine content. Even though dogs and cats in particular are carnivores by nature, they can eat eggplant in their diet. When cooked and in very small quantities, this is usually not a problem. However, fruits that are raw and/or unripe should under no circumstances be fed. Rodents and even chickens should not be allowed to eat one or the other.
Poisoning symptoms in dogs and cats
- Vomiting
- Gastrointestinal problems
- Indigestion
- Cramps
- Trembling
- Weakness
- Shortness of breath
- Paralysis
- Cardiac arrest
If a dog or cat suffers from shortness of breath or symptoms of paralysis, a veterinarian should be consulted immediately. As a first aid measure, you can give your animal charcoal tablets. They have the ability to bind toxins and remove them from the body.
Symptoms in rabbits and guinea pigs
- Drinking more frequently
- Increased salivation
- Refusing to eat
- Diarrhea or constipation
- Blood in urine
- Nosebleed
- Fever
- Muscle tremors
- Pupil changes
- Shortness of breath
- seizures
- Paralysis
- Dizziness and unconsciousness
Insidious poisoning can manifest itself in skin changes, pale or bluish discoloration of the mucous membranes, weight loss and hair loss. Then you should take the animal in question to the vet as quickly as possible.
Eating raw fruits during pregnancy
A he althy diet is particularly important during pregnancy. Eggplants (Solanum melongena) are particularly recommended foods at this time. But here, too, it's all about fully ripe and cooked or otherwise cooked fruits. Processed appropriately, pregnant women can also eat them safely, alternating with other vegetables. Under no circumstances should they be consumed raw, especially now. The bitter substances it contains, however, are unproblematic. They have no negative effects on he alth, neither for the pregnant woman nor the unborn child.
Reduce the proportion of bitter substances
To reduce the amount of bitter substances before preparation, you can cut the ripe fruit into slices and sprinkle with s alt. Then you leave them there for about thirty minutes and wash them thoroughly. Another advantage of s alting is that the s alt removes water from the fruit and it soaks up less fat when it is subsequently roasted or grilled. However, this is usually no longer necessary with modern varieties, which are no longer as bitter as those from old seeds.
