tsakonian aubergine
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Tsakonian aubergine of Leonidio
• The Tsakonian aubergine is by far the sweetest tasting eggplant. This distinct sweet taste is attributed to the local soil and the area’s microclimate.
• It can be used in various culinary dishes, as well as in confectionery. In fact, sweet baby eggplants in syrup are our most traditional local sweet.
Nutritional value • Cooked aubergine is an excellent source of
dietary fiber, copper, Vitamin B1 (thiamine), Vitamin B6 (pyridoxide) and a good source of Vitamin B3(niacin), magnesium, potassium, manganese, and folic acid.
• Raw aubergine, however, offers double the amount of potassium, manganese and folic acid.
• Apart from its high content in vitamins and minerals, Tsakonian aubergine contains important phytochemicals, such as phenolic compounds (caffeine and chlorogenic acid) as well as flavonoids nasounini. Many of these components are known for their antioxidant properties.
