Brinjal, also known as eggplant, is a purple or dark purple vegetable with a smooth and shiny skin. It typically has a bulbous shape and can range in size from small to large. The flesh inside is white with small seeds.
Yes, brinjal (eggplant) does contain some starch, although it is not as high in starch content as some other starchy vegetables like potatoes or corn. Starch content can vary depending on the variety of brinjal and how it is prepared.
Brinjal, also known as eggplant, can be used in various dishes such as curries, stir-fries, and grilled dishes. It is a versatile vegetable that can be fried, baked, or roasted. Brinjal is also used in dips and spreads like baba ganoush.
Brinjal, also known as eggplant, is not an autotroph; it is a heterotrophic organism. Autotrophs are organisms that produce their own food through processes like photosynthesis, while brinjal plants rely on sunlight, water, and nutrients from the soil to grow and develop. They do photosynthesize, but they do so as part of their growth process, not as a means of self-sustenance like true autotrophs.
Brinjal's botanical name is Solanum melongena. It has 5 fused petals as do most plants in the Family Solanaceae. Solanaceae include other recognisable plants like the tomato and petunia
It typically takes 50-70 days for brinjal (eggplant) to reach maturity and be ready for harvest. However, this can vary depending on the specific variety of brinjal being grown and the growing conditions.
Is brinjal is monocotyledons
In italion brinjal is called melanzana.
Yes, brinjal (eggplant) does contain some starch, although it is not as high in starch content as some other starchy vegetables like potatoes or corn. Starch content can vary depending on the variety of brinjal and how it is prepared.
Brinjal is called "kathirikkai" in Tamil.
A brinjal is likely to sink in water due to its density, as it is mostly composed of water and nutrients.
Brinjal, also known as eggplant, can be used in various dishes such as curries, stir-fries, and grilled dishes. It is a versatile vegetable that can be fried, baked, or roasted. Brinjal is also used in dips and spreads like baba ganoush.
This is the Solanum Melongena a species of nightshade grown for its edible fruit. Known as Eggplant in North America and Australian English. In Britain known as Aubergine and in South East Asia and South Africa as Brinjal
The Sanskrit word for 'brinjal' is "vartiṃdaka".
Brinjal or Aubergine in French is feminine
Brinjal is eggplant in English so it's a vegetable
Brinjal is simply the Indian name for the aubergine or eggplant.
jains avoid eating brinjal at it is considered jimikand or underground food