BRINJAL - A EULOGY. Brinjal, Kaththarikkai, Baingan, Vankaya, Vaangi – whatever name you call it by, this most versatile vegetable was known in India by “vatingana” even in 206 BC. Its purple colour signifies the presence of anthocyanins – the antioxidants that guard the heart, inhibit bad cholesterols, and prevent blood clotting. Any shade of blue, red or purple indicates the presence of these antioxidants – plums, purple grapes, onions, red radish, beetroot, jamun, figs, and of course brinjals are good sources of anthocyanins. Brinjal contains nasunin, a brain food that protects the brain cell membranes. It lessens arthritis, prevents cancer. Brinjals of all varieties like pale green, white, not just purple varieties, are highly rich in potassium, second only to bananas. Potassium, we all know, is very vital for muscles and nerves. Potassium helps lower the high BP and stroke. Dietary fibres facilitate regular and easy movement of the bowels, controls the release of blood sugar into ...