Thai name: Eggplant

Scientific name: Solanum melongena L.

Genus Solanum

Solanum melongena species

Synonym: Solanum esculentum Dunal

Family name: SOLANACEAE

Botanical characteristics

Stem up to 60 cm high, many branches.

Leaves are oval to oval-shaped, 5-11 cm wide, 6-18 cm long, with a crooked base, rounded at the tip, and wavy, serrated edges.

Flowers: single inflorescence, purple, wheel-shaped petals, stamens approximately 7.5 mm.

Fruit: purple-black, purple, black, pink, brown or yellow. Fully grown fruit with a diameter longer than 6 cm.

Seeds are yellow, width 2.5-3.5 mm., length 2.8-3.9 mm.

Ecological conditions, outdoor

The properties of eggplant

1. Fresh flowers or dried flowers Burned to ashes Then grind thoroughly. Used as a remedy for toothache (flowers

2. Dried fruit has properties as an expectorant (dried fruit).

3. The stems or roots are boiled and eaten as a remedy for dysentery. Or you can grind the dried leaves into powder and use them as a remedy for dysentery (stems, roots, dried leaves).

4. Helps relieve intestinal hemorrhage (dry fruit).

5. Dried leaves are used as a remedy for urinary incontinence (dry leaves).

6. Helps treat gonorrhea (dry leaves)

7. Fresh fruits are used as a poultice for areas with inflamed wounds, abscesses, or chronic skin diseases and itchy rashes (fresh fruits).

8. The stems or roots are squeezed to extract juice and use to wash foot sores (stems, roots).

9. Dried fruits are used to make pain relief tablets (dried fruits).

Utilization type

1. In terms of cooking Most of the time, raw fruits are burned and eaten with chili paste. Or sliced into crispy batter and fried, it's delicious. As for Japanese food, eggplant is an ingredient in almost every menu.

2. Eggplant is rich in many vitamins and minerals that are beneficial to the body. The nutritional value of eggplant per 100 grams includes 24 calories, 1 gram of protein, 0.2 grams of fat, 5.7 grams of carbohydrates, 0.8 grams of dietary fiber, 0.6 grams of ash, 130 international units of vitamin A, 10 milligrams of vitamin B1. , Vitamin B2 0.05 mg., Vitamin B3 0.6 mg., Calcium 30 mg., Iron 0.6 mg., Phosphorus 27 mg., Sodium 4 mg., Potassium 223 mg.

3. The purple color seen in eggplant fruit Caused by anthocyanin substances (Anthocyanin) which has an antioxidant ability many times higher than vitamin C. Eating eggplant regularly reduces the risk of cancer. Helps strengthen immunity Helps strengthen the body to resist germs. and helps heal wounds well

4. Anthocyanin in eggplant has the effect of expanding blood vessels. Thus reducing the risk of heart disease and paralysis as well. Adding eggplant to various foods therefore adds medicinal value to the nutritional value.

5. Eggplant is another economic vegetable crop that is easy to grow, produces good yields, and can be harvested for a long time. and currently can be exported

Reference source

Flora of China. “Solanum melongena.” [Online system]. Source: http://www.efloras.org (15 February 2017)

The Plant List. 2013. “Solanum melongena L.” [Online system]. Source: http://www.theplantlist.org (15 February 2017)

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