Eggplant Nutrition Facts

Members of the nightshade vegetable family, Solanaceae, eggplants are glossy purple colored vegetables that are commonly cultivated across the globe. Eggplants are scientifically classified as fruits, due to the presence of seeds, however, it is used as a vegetable during cooking. Also known as aubergines, these vegetables are also available in brown, white, small ruffled red, lavender and white striped, yellow and various other varieties which are downright ostentatious. Unlike supermarkets, the ethnic markets feature eggplants on a chromatic scale, offering various colorful varieties. However, beneath the different alluring exteriors, almost all eggplants taste pretty much the same. More than the color, the size and shape of the eggplant matters while selecting the most appropriate ones. Unlike other vegetables, eggplants cannot boast of furnishing the body with high eggplant nutrition value. However, this does not mean they are devoid of nutritional value.

Eggplant Nutritional Benefits and Facts

Eggplants are wonderful sources of potassium, manganese, copper, dietary fiber, folate, magnesium, niacin, Vitamin B1, B6, C and K (in very small quantities). Vitamins are not available in high amounts in eggplants and one cup of cooked eggplant contains 2-5% of recommended levels of vitamin B1, B6 and C. As far as dietary fiber content is concerned, eggplants provide adequate amounts (one cup eggplant is equal to 10% daily recommended dietary fiber) required for regulation of smooth bowel movements. These dietary fibers help lower blood sugar and blood cholesterol levels in the blood.

Eggplant nutrition info also involves the fact that calories in eggplants are very low. One cup of eggplant coincides to 20 calories, thereby making them ideal components of low fat diets. Moreover, since the fat content is less, they are excellent food for weight loss diets. This is because eggplants are nutrient dense food and help people feel full, thereby preventing over-eating. Obese people love eggplant dishes as it does not add calories to their diet. Among the various eggplant nutrition data, another important factor to note is the low sodium levels present in eggplants. Low sodium diet is beneficial to hypertensive patients.

Eggplant Nutrition Value

The following eggplant nutrition data pertains to 1 cup of eggplant.

Nutrient	Content
Proteins	0.8 g
Carbohydrates	4.7 g
Water	75.8g
Dietary Fiber	2.8 g
Total Fat	0.2 g
Niacin	0.5 g
Vitamin B6	0.1 g
Vitamin C	1.8 g
Folate	18.0 mcg
Vitamin K	2.9 mcg
Calcium	7.4 mg
Copper	0.1 mg
Potassium	189 mg
Sodium	1.6 mg
Magnesium	11.5 mg
Manganese	0.2 mg

Nutritional Value in Different Forms of Eggplants

Preparation	Serving Size	Carbohydrates	Fiber	Fat	Energy
Raw Eggplant	100 g	2.5 g	2.5 g	0.5 g	75 kj
Baby Eggplant	65 g	1.5 g	1.5 g	0 g	45 kj
Grilled Eggplant	90 g	2.5 g	2.5 g	0 g	75 kj
Fried Eggplant	100 g	2.5 g	2.5 g	25 g	1000 kj

Besides containing vitamin and mineral nutrients, eggplants are also rich in phytonutrients such as nasunin and chlorogenic acid. These phytonutrients have antioxidant activity and are found in its skin. They work as free radical scavengers and protect the cell membranes from damage by destroying the free radicals. Besides these attributes, these phytonutrients are also great iron chelators. This means they destroy the excess iron, thereby decreasing the amount of free radical formation and also reduces the risk of heart disease and cancer.

Eggplants when raw are bitter to taste, however, when salted, rinsed and cooked give a less bitter and more pleasant taste. Eggplants today are main components of Greek dishes like 'moussaka', French dishes like 'ratatouille' and North Indian dishes like 'baigan ka bharta'. Eggplants can be baked, fried, stewed or even added to soups and casseroles. Hope this article was informative and helpful!