14. Eggplant: The Low-Potassium Nightshade
Eggplant, or aubergine as it’s known in other parts of the world, is a great choice for anyone monitoring their potassium levels. One cup of raw, cubed eggplant holds about 188 milligrams of potassium. However, the allure of the eggplant extends beyond its potassium content. Its unique texture and ability to absorb flavors make it an interesting ingredient to work with in the kitchen.
The spongy texture of eggplant holds up well to a variety of cooking methods. Grilled or roasted eggplant takes on a smokey, caramelized flavor that can be a great addition to many dishes. When sautéed, eggplant becomes tender and almost buttery, making it an excellent choice for stews and stir-fries. The mild, somewhat sweet flavor of eggplant makes it a primary ingredient in Mediterranean and Middle Eastern recipes, notably in dishes like ratatouille and baba ganoush.
Beyond its low-potassium profile, eggplant offers other health benefits. It is a good source of dietary fiber, promoting digestive health, and it offers a dose of vitamin C and several B vitamins, aiding in various metabolic functions.(*)
