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Baked eggplants contain many vitamins and minerals, and many housewives stock up for the cold season by storing them in the freezer.
However, nutritionists warn that ripe eggplants cannot be stored in the freezer for more than 5 months, as they completely lose their beneficial properties for health.
A portion of ripe eggplant loses about 25% of its mineral substances with freezing, writes santatebzi.ro. It should not be forgotten, however, that ripe aubergines, which have been stored in the freezer, should not be consumed in a lot of oil or mixed with frying, because they have a very high capacity to absorb oil and are very difficult to digest.
Baked eggplants, on the other hand, are excellent in slimming belts. Very low in calories, ripe aubergines are rich in protein, vitamins, iron, potassium, calcium, sodium, phosphorus, magnesium, pectin or soluble sugars. At the same time, eggplant has an important content of essential phytonutrients that improve blood circulation and nourish the brain.
The consumption of ripe aubergines greatly reduces the risk of heart attack and stroke, but they are also indicated for those suffering from irritable bowel syndrome and chronic gastritis, helps strengthen bones, fights osteoporosis and osteoarthritis.
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