Which preparation method concentrates fiber density compared to boiling eggplant?
Answer
Roasting or baking until moisture evaporates
Because eggplant has a water content exceeding 90 percent when raw, its fiber concentration by raw weight is inherently lower than denser vegetables. Methods like boiling contribute moisture to the dish, maintaining a lower nutrient density per serving. In contrast, cooking methods such as roasting or baking are preferred because they allow much of that internal moisture to evaporate. This process effectively concentrates the existing fiber and nutrients into a smaller, denser component, making the final cooked product a more nutrient-dense addition to meals like grain bowls or salads compared to preparations where water is retained.
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