Pea Eggplant AKA turkey berry, wild eggplant, devil’s fig, or susumber. In traditional medicine, pea eggplant is used to treat hypertension, colds, and digestive issues.
Nutritional Value of Turkey Berry (Solanum torvum) per 100 grams:
Water: 86.23 percent Carbohydrate: 7.03 grams Protein: 2.32 grams
Vitamin C: 2.68 mg Iron: 7.6 mg Manganese: 1.9 mg Calcium: 22 mg Zinc: 2 mg
not referring to the eggplant I am familiar with. I would also know that in addition to the macro and micronutrients in other familiar in- gredients, the Pea Eggplant would contribute a generous amount of dietary fiber, vitamins A and C, minerals, and antioxidants to the dish. From my knowledge of Susumber, I would also be aware that while these berries are safe and healthy, overindulgence can cause GI distress for some. It’s my opinion that if we don’t know and understand what our patients or clients are eating, we have no business counseling them on what to eat. In school settings, food service directors often tailor their menus based on the population or com- munity they are serving. The menu in a California district with a high percentage of Asian students may not resemble the menu in a Florida district, despite both operating under the same federal regula- tions. Cultural competence is not just nice to know, but important for the bottom line in the food service business. The destruction of my mother’s Susumber tree is a poignant an- alogy for what can happen when
Fat: 0.27 grams Fiber: 3.9 grams Vitamin A: 70 mcg
Additional Benefits:
⚪ Rich in antioxidants: Tur- key berries are packed with polyphenol antioxidants
⚪ Source of essential minerals: They contain calcium, iron, potassium and phosphorus.
A Crucial Competency
Source: https://www.medicinenet.com/turkey_berry_benefits_and_side_effects/article.htm
we fail to value what is important to others. As nutrition profession- als, we must intentionally strive to enhance our cultural competence and humility if we hope to improve health outcomes for the individ- uals and communities we serve.
We can increase knowledge via the media, but efforts must also be made to grow in competence via academic exposure and continuing professional educational oppor- tunities.
If you’re a foodie, there’s a special kind of joy in discovering new dishes.
More from Culture Competence & Care
No, I am not the kind of foodie who feels compelled to photograph and post plates of food constantly, not judging! I enjoy the pleasure of cultural exploration and just learn- ing new things about food and the people who eat it. I was thrilled recently while watching a show on Southeast Asian cuisine to see the chef add what he called Pea Egg- plant as an ingredient to a curry dish. The fruit we know as Susum- ber or Gully Beans in the Carib- bean. Now in Jamaica, we use this slightly bitter berry in a delicious
dish that includes dried salted cod- fish, never ever in a curry. I learned later that this fruit/vegetable is also known as Turkey Berry, Wild Eggplant, and Devil’s Fig. I recall it growing and bearing abundantly in my mother’s backyard in Florida until a new gardener cut it down, assuming it was an unwanted bush. She was not a happy camper. Susumber was a favorite dish. The berries could not be purchased in the stores in Florida, but she was able to grow them.
The program on Asian cuisine was a reminder to me of the import- ance and relevance of culture. For nutrition professionals, under- standing the foodways of different cultures is fun, yes, but it is also a crucial competency. To further explain, if I had a patient who shared that they had curried lamb for dinner, I would want specifics on all the ingredients. Curries are made differently based on country or region. If the patient included Pea Eggplant as an ingredient, I would now know that he or she is
Leslene Gordon, PhD, RDN, LDN | CEO of Culture Competence & Care LLC Dr. Gordon delivers food and culture educational content as a writer and speaker. Her work experience is extensive and includes academic faculty, public health senior administrative positions, and private practice. She is passionate about population health issues and is active on several national and local boards and committees.
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