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The aubergine (or eggplant) is a fascinating fruit. And yes, you read that correctly – the aubergine is technically a fruit, not a vegetable. If you’ve ever wondered why they soak up oil like a sponge, and rapidly brown when cut, read on!
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Download the eggplant version of the graphic.
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References & Further Reading
- 4 ways to prevent eggplant from absorbing too much oil – K Foster
- Distribution, stability and fate of phenolic compounds in white and purple eggplants (£) – M Zaro and others
- Browning of fresh-cut eggplant – impact of cutting and storage (£) – B Mishra and others
- Free phenolic and polyphenol oxidase: the factors affecting post-cut browning in eggplant (£) – B Mishra and others
- Nasunin from eggplant consists of cis-trans isomers of Delphinidin 3-[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][4-(p-Coumaroyl)-l-rhamnosyl (1→6)glucopyranoside]-5-glucopyranoside (£) – T Ichiyanagi and others
- Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts – E Sadilova and others
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