1. Iron Deficiency or Anemia
People with anemia or iron deficiency should be cautious about eating eggplant. The skin of eggplants contains anthocyanin, a compound that can bind with iron, zinc, and copper ions, reducing the absorption of these essential minerals. Those with anemia may experience worsened symptoms if they regularly consume eggplant, as it might hinder their ability to absorb enough iron. Opting for iron-rich foods, such as red meat or liver, can be a better choice for maintaining healthy iron levels.

2. Sensitive Stomachs
Eggplant has a naturally cooling effect on the body, which can sometimes irritate the stomach when consumed in large quantities. This cooling nature may lead to symptoms like stomach pain and diarrhea, particularly in those with sensitive digestive systems. Individuals with stomach issues should consider limiting eggplant intake to avoid potential discomfort and digestive upset.

3. Weak Digestive Systems
For people with poor digestive function, eggplant’s tough skin can pose challenges. Even if they don’t have immediate digestive problems, the fibrous peel may feel heavy and difficult to digest, leading to mild discomfort. If they wish to enjoy eggplant, peeling it before cooking can help reduce strain on the stomach, making it easier to digest.

4. Kidney Health Concerns
Eggplant contains a relatively high amount of oxalates, compounds that can contribute to kidney stones in susceptible individuals. Consuming too much oxalate-rich food can exacerbate kidney issues or even lead to new kidney stones forming. For those with existing kidney disease or who are prone to kidney stones, limiting or avoiding eggplant can be a wise choice to protect kidney health.