Response:

The saying "one eggplant, three doses of medicine" has circulated for a long time, causing many to worry that eggplants, especially pickled ones, could be toxic and require three doses of medicine to counteract. In reality, eggplant itself is not a toxic food. It cannot be concluded that eating eggplant is harmful based solely on this folk saying. Eggplant, round eggplant, and many other types of eggplant are foods that can be part of a healthy diet.

However, the issue lies in the preparation method, pickling time, and the amount of pickled eggplant consumed. Quickly pickled eggplant is crispy and delicious but can pose a risk. During the initial days of the pickling process, natural nitrates in vegetables can convert into nitrites due to microbial activity.

Therefore, freshly pickled eggplant, not yet fully fermented, may contain high levels of nitrites, which can be toxic. As fermentation stabilizes, the environment in the pickling jar changes, the eggplant gradually sours, and nitrite levels typically decrease over time. However, the extent of this change depends on ingredients, salt concentration, temperature, hygiene, and fermentation conditions.

Avoid eating eggplant when it is still green, freshly pickled, or not stably fermented. Consumers should wait until the eggplant reaches appropriate ripeness and sourness, ensuring the pickling process is done hygienically.

Additionally, pickled eggplant often contains a significant amount of salt. Eating a small amount of pickled eggplant with a meal does not mean poisoning. However, frequent and large consumption of salty pickled foods can significantly increase total salt intake. This is a crucial point for families accustomed to eating pickled eggplant daily. The World Health Organization (WHO) recommends adults limit their daily salt intake to under 5 g.

Overall, consume only about three to four pickled eggplants per meal, and avoid eating them frequently in large quantities. Maintain a diverse diet with all four nutrient groups. Individuals needing to restrict salt should especially control their pickled eggplant intake.

Associate Professor Nguyen Duy Thinh

Institute of Biotechnology and Food, Hanoi University of Science and Technology