Eggplants are raked in the top 10 vegetables in terms of their ability to absorb free radicals. This means they are awesome at protecting DNA and preventing tumor growth/spread of cancer cells. These antioxidants in the eggplant skin also protect the brain, facilitating nutrients "in" and waste "out" of the brain cells. This allows for decreased inflammation and increased blood flow to the brain which improved memory. They contain scopoletin which is a compound that regulates serotonin levels, the feel good neurotransmitter, which can reduce anxiety and depression by mood boosting. They are high in fiber, potassium, vitamin K, vitamin C, and vitamin B6. About 90% of the eggplant is water, so they are extremely low calorie vegetables. Lastly, eggplants contain niacin which is known for helping prevent acne and other skin conditions.
Kohlrabi looks like a vegetable from an alien planet and can be rather intimidating. If you can get past the bizarre appearance it might just become one of your new favorite foods! It has a taste similar to broccoli stems, but sweeter and crisper. I think of it as being a substitute for celery, apple, or bell pepper. In the salsa recipe above, it provides a refreshing crisp flavor and texture to compliment the sweetness of the mango and cut through the heat of the jalapeno.
Kohlrabi is similar to broccoli in that it is a cruciferous vegetable. They are most notable for having a pungent taste when eaten. This pungent flavor is actually a chemical process occurring in your body as you chew them and continues through digestion. The end result is isothiocynates, which is a potent anti-cancer compound being linked to stopping cancer cell growth in over a dozen types of cancers. In order to get to the end result, we must go back to the beginning of the story where kohlrabi meets mouth.
The process is complicated so I will do my best to simplify it, just realize there is much more to this story and I am highlighting the......highlights.
Kohlrabi contains many amazing compounds; two of which are glucosinolate and myrosinase. The two of them work in tandem like Bonnie an Clyde, needing one another for maximum results. Myrosinase is activated when the vegetable is damaged (chopped or chewed). Once myrosinase is activated by chewing the glucosinolate can now convert to an isothiocyanate and the Bonnie and Clyde love affair has come to an end. As previously mentioned it is their love child, isothiocynates, that is the cancer preventing substance we are all wanting to circulate in our bodies. They are currently being researched, and could play a role in future anti-cancer drugs.
In addition to kohlrabi being anti-cancerous, it also provides more Vitamin C per serving than an orange. It is also associated with increasing gut health, boosting weight loss, decreasing blood pressure, and aiding in healthy vision.