My family often eats pickled eggplant, but many sources say that this dish contains toxic solanine. Can you give me some advice? (Ngoc, 32 years old, Phu Tho ).
Reply:
Eggplant stimulates the intestines, is easy to digest, adds beneficial microorganisms to the digestive system, and provides a large amount of fiber. However, many sources say that pickled eggplant still contains solanine, a toxic substance similar to the green sprouts of potatoes. Solanine poisoning can lead to digestive and nervous disorders.
In fact, solanine can dissolve in salt, so when eggplants are salted, this substance will be lost. Even when eaten raw, the solanine content is very small, negligible, so the dish is not toxic nor carcinogenic.
People can buy eggplants, slice them thinly, soak them in clean water for 2-3 hours, then soak them in diluted salt water, and finally salt them. Choose slightly ripe fruit, do not use green fruit.
Although it contains many nutrients and is a digestive stimulant, you should not eat too much salted eggplant. Eating too much salt over a long period of time will affect blood pressure and cardiovascular system, increasing the risk of digestive tract cancers.
Associate Professor Nguyen Duy Thinh
Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology
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