ringan
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A comforting Gujarati staple, this eggplant and potato curry is a delightful blend of sweet, tangy, and spicy flavors. It's a simple, everyday dish that pairs perfectly with hot rotis and a side of dal.
A smoky, mashed eggplant curry cooked with winter vegetables like green garlic and spring onions. This traditional Gujarati dish is a rustic and flavorful delight, perfect with bajra rotla or phulka.
A warm, comforting Gujarati curry featuring baby eggplants filled with a sweet, spicy, and nutty masala made from peanuts, sesame, and chickpea flour. A true taste of home-style Indian cooking.
A heartwarming Gujarati winter curry featuring tender fresh pigeon peas and soft eggplant, simmered in a sweet, tangy, and spicy tomato-based gravy. A perfect comfort food to enjoy with hot rotis.
Yes, ringan is highly nutritious and low in calories, providing only 25 calories per 100g. It is a great source of dietary fiber, antioxidants like nasunin, and essential minerals such as manganese, which support heart and bone health.
Ringan is excellent for weight loss because it is very low in fat (0.18g per 100g) and high in fiber. The fiber content helps you feel full for longer periods, reducing overall calorie intake throughout the day.
Yes, ringan is considered keto-friendly. With only 5.88g of total carbohydrates per 100g and a significant portion of that being fiber, it has a low net carb count that fits well within a ketogenic or low-carb diet.
Ringan contains a potent antioxidant called nasunin, primarily found in its purple skin. Nasunin helps protect cell membranes from damage, particularly in brain cells, and may help reduce inflammation in the body.
Yes, ringan is beneficial for people with diabetes. Its high fiber content slows the rate of digestion and sugar absorption, while its polyphenols may help reduce sugar absorption and increase insulin secretion, helping to control blood sugar levels.
Ringan can be roasted, grilled, sautéed, or steamed. It is commonly used in dishes like Baingan Bharta, curries, or sliced and grilled as a meat substitute. To reduce bitterness and oil absorption, you can sprinkle salt on slices and let them sit for 20 minutes before cooking.
Raw ringan has a firm, spongy texture and a slightly bitter taste. When cooked, the texture becomes soft and creamy, and the flavor mellows into a mild, savory taste that easily absorbs the flavors of spices and sauces.
ringan is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 0.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Peeling is not necessary and is often discouraged because the skin contains the highest concentration of antioxidants and fiber. However, if the ringan is very large or old, the skin may become tough and bitter, in which case peeling might be preferred.
Store whole ringan in the refrigerator's crisper drawer, where it will typically stay fresh for 5 to 7 days. It is sensitive to ethylene gas, so keep it away from fruits like apples and bananas to prevent it from spoiling prematurely.
A fresh ringan should have smooth, shiny skin and feel heavy for its size. When you press it lightly, it should spring back; if an indentation remains, it may be overripe. The stem should be bright green and free of mold.
