SOLANACEAE (Nightshade family)
This family abounds in ornamentals, plants with medicinal properties and a number of important food plants such as the potato, tomato, egg-plant (aubergine or brinjal) and red pepper (capsicum). The vegetables belonging to this family have also been recognized by the NCI as having anti-cancer properties.
Capsicum (capsicum annuum)
Green and red peppers, also known by their Hungarian name Paprika or the Spanish name Pimento, are native to South America from where they were introduced to most countries of the world. There are different varieties of peppers, ranging from the mild sweet pepper (C. annuum variety grossum) to the somewhat hotter Hungarian Paprika which was introduced to Hungary by the Turks. In Turkey, the pepper is a very important component of the everyday diet, and some of the best recipes for its use hail from that country. The fruits of this genus are not only used as vegetables, but are also used as condiments. Paprika powder is obtained by grinding the large, dried European variety of capsicum, and it is a tremendous flavour enhancer. The red pepper, known as chilli, is derived from another species (Capsicum frutescens) and the fruits of this species are more pungent than sweet peppers. The fruits of chillies can be ground after thorough drying, to produce cayenne or red pepper, and Tabasco sauce is obtained by pickling the pulp of chillies in vinegar or brine. The hot taste of these condiments is due to a compound known as capsaicin.
Red and green peppers are very nutritious and they are very rich in vitamin C. The composition of the unripe green pepper is very similar to that of the ripe red pepper, but the levels of vitamins A and C are far higher in the red than in the green pepper. Green peppers contain 530 IU of vitamin A per 100g as opposed to 5 700 IU in red peppers and the levels of vitamin C in the red pepper exceeds that in the green pepper by more than 60mg per 100g. Peppers can be eaten raw, stuffed, or as garnish and flavourant in a host of dishes. They are also used as stuffing for green olives.
Egg plant (Solanum melongena)
The egg plant, also known as aubergine or brinjal, probably originated in tropical Asia and is extensively used in India and the Far East. The edible part is the egg-shaped fruit, which is a berry. Different cultivars have different colours ranging from white to yellow, dark purple and black. The most common variety, however, is purple. The fruit is eaten boiled, stuffed or baked, and it can be used in stews or sauces. In Turkey, brinjals are roasted directly on a hot stove plate until the outer skin is burnt black. The fruit is frequently turned during this process to prevent too much burning, and the inner flesh is then scooped out and added to dishes such as rice salads. It imparts a unique, smoked flavour to the dish. Brinjals do not excel in any particular nutrient, but they do add variety to the table, and contain compounds that act as cleansers and prevents disease such as cancer.
Potato (Solanum tuberosum)
The potato is native to tropical America and it was the staple food of the Incas. When potatoes were first introduced to Europe, they were only used as ornaments, but today they are one of the most important vegetables which are used in virtually all the countries of the world. The
potato plant produces white, yellow or purple flowers, and the fruits, which are small berries, are very poisonous as they contain solanine, which is an alkaloidal sapotoxin. The edible part of the potato is the underground stem tuber which can have a whitish, yellow, brown or red skin, depending on the variety. Because the potato grows in the dark, it is not green, and it should be kept in the dark after harvesting to prevent it from going green. Green potatoes should never be eaten, as they also synthesize the toxin solanine.
Potatoes are rich in starch and contain some 2% protein. They contain fair amounts of potassium, B-group vitamins and vitamin C. Baked potatoes are more energy rich than boiled potatoes because of the lower water content. Potatoes can be prepared in so many different ways that one could fill a book just listing the recipes, but some dishes, such as French fries, have become international favourites. French fries are probably the unhealthiest way of consuming potatoes, as the impregnation with oil makes the potato very difficult to digest, and deep frying in oils, rich in polyunsaturated fats, has been linked to cancer. The use of free fats and oils should be avoided altogether, but if on occasion french fries are desired, then they can be prepared by giving the sliced potatoes a light coating of cold pressed olive oil (a monounsaturated oil) and baking them in the oven at 200°C (400°F) rather than deep frying them. The taste of this variety of fries is also superior to that of deep-fried French fries and will be less detrimental to health.
Tomatoes (Lycopersicon esculentum)
The tomato is also native to South America where it grows wild on the slopes of the Andes. Tomatoes were only brought to Europe in 1523 after the conquest of Mexico, and did not really become a part of the diet until the nineteenth century. The fruits of the tomato are used primarily as a vegetable, and they can be eaten raw or cooked. Like most vegetables, tomatoes contain a fair amount of sulphur compounds which act as cleansers, and the red colour of the tomato is due to the presence of the tetra-terpene lycopene.
Today, there are many varieties of tomatoes on the market and they are processed into pastes and sauces. Canned tomatoes and purees are also readily available. Tomatoes have become essential ingredients of salads, stews and sauces, and have a tremendous potential for enhancing the flavour of virtually any dish. Italians have become past masters in utilizing the tomato, and much can be learnt from their approach. Tomatoes contain about 1% protein and are a good source of vitamin A and C.