115 | Green Eggplant

Green Eggplant contents:

Green Eggplant, is a very low calorie vegetable and has healthy nutrition. Several varieties of Eggplant grown all around the world. It contains good amounts of many essential B-complex groups of vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamine (vitamin B1), niacin (B3). It contributes about 9% of RDA of fiber.It is also good source of minerals like manganese, copper, iron and potassium. These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism. This vegetable is an also good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte that helps counter pressing (hypertension) effects of sodium.

Morphology of Eggplant

Egg Plant of Bangladesh origin is violet and green in colour, and is 10 – 15 cm long and 3 – 4 cm in diameter. Several different varieties aubergines are grown all around the Bangladesh. Depending on the cultivar type, they vary greatly in size, shape, and color. Generally, these veggies falls into two broad categories, either oval shaped or thin and elongated.

Most popular vegetables, Solanum melongena, of the family Solanaceae, grows in an area of about 29,132 ha producing about 1,87,705 m tons; rich in calcium, phosphorus, sulphur, chlorine, and vitamins A and C.

Planting Time

Planting time is October-November; ready for harvest in 90-100 days; yield ranges from 40-45 m ton/ha depending on the variety. Islampuri, Khat Khatia, Dohazari, Volanath and Singnath are some of the popular local varieties of brinjal.

BARI Variety Development 

Recently the BARI developed 5 varieties ie, Uttara, Shuktara (hybrid), Tarapuri (hybrid), Nayantara and Kazla. The variety grown in Gaffargaon area is famous for its size and taste.