Eggplant is low in fat, cholesterol and sodium, and contains nutrients invaluable for good health. Shahla Khan, a senior adjunct professor in the Department of Nutrition and Dietetics at the University of North Florida, discusses myths and facts about this fruit.

Myth: Eggplant is a vegetable

Fact: While it's generally thought of as a vegetable, eggplant is actually a fruit. The eggplant, aubergine, melongene, brinjal or guinea squash is a plant of the family Solanaceae. Eggplant is grown for its usually egg-shaped fleshy fruit and is eaten as a cooked vegetable. Some even consider it a berry.

RELATED | Edible plant of the Month: eggplant

RELATED | Garden Q&A: Heat, humidity not always friends of eggplant

RELATED | Garden Q&A: When to plant cucumbers and eggplant

Myth: Consuming eggplant causes insanity and can be poisonous

Fact: Because eggplant is a member of the nightshade family, people thought the purple bulb variety was associated with the mandrake plant and was poisonous, and if you ate it, you would go insane. Some people also thought nightshade vegetables were harmful because they confused them with "deadly nightshade," an inedible weed that's also part of the Solanaceae family. Historically, deadly nightshade has been associated with witchcraft. When ingested in large amounts, it's believed to cause convulsions or even death. But that has nothing to do with eggplant.

Myth: Eggplant always has to be salted before cooking to remove its bitter taste.

Fact: The raw fruit can have a somewhat bitter taste. Salting and then rinsing the sliced fruit ("disgorging") may soften and remove some of the bitterness. Some varieties of eggplant do not need this treatment, because they are far less bitter. The fruit is capable of absorbing large amounts of cooking fats, and the salting process may reduce the amount of oil absorbed.

Myth: Eggplant contains some unhealthful compounds.

Fact: The health benefits of this nightshade fruit far outweigh any risks. Eggplants contain many nutrients that are invaluable to health. Potassium, manganese, copper, vitamins B1, B3 and B6, folate, magnesium and tryptophan, to mention just a few. In addition to those nutrients, eggplants are low in sodium, fat and cholesterol, and one cup of cooked eggplant has about 30 calories. Eggplants also contain phytochemicals that enhance health.

Myth: When purchasing eggplant, the bigger the better

Fact: Smaller, immature eggplants are best. Their seeds will be softer, and they are less likely to be bitter. Eggplants are very perishable and get bitter with age. They should have firm, taut, smooth and shiny skins. Once the skin starts to wrinkle or you feel and see soft brown spots, the quality of the eggplant has lessened. Large, oversize eggplants may be tough, seedy and bitter.

The Goods is a monthly column about food myths and facts by faculty members in UNF's Department of Nutrition and Dietetics. Have a question about eggplant? Contact Khan at skhan@unf.edu