Fried Eggplant (Agenasu)

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Nasu or Japanese eggplant is botanically considered a fruit, a tropical plant, is said to have originated in eastern India. Eggplant has a high water content of over 90 percent and contains fiber, potassium and folic acid. The purple color of eggplant is provided by a pigment called nasunin, a type of anthocyanin. Nasunin and chlorogenic acid, both of which are mainly found in the peel, contain abundant polyphenol, a substance that has strong antioxidant effects.



 



Serving Tips :



Heat in the oven until sufficiently warmed through for around 5 minutes, then lay it into a lasagna or ramen.

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