Vegetables

Nutrition Facts Eggplant

Eggplant is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber and potassium. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories26
Protein0.9g
Carbs5.4g
Fat0.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 26 kcal
Protein 0.85 g
Total Fat 0.12 g
Carbohydrates 5.4 g
Fiber 2.45 g
Total Sugars 2.35 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 93.11 g
Energy (Atwater General Factors) 26.08 kcal
Energy (Atwater Specific Factors) 22.36 kcal
Nitrogen 0.14 g
Protein 0.85 g
Total lipid (fat) 0.12 g
Ash 0.52 g
Energy 25 kcal
Energy 104 kj
Carbohydrates
Carbohydrate, by difference 5.4 g
Fiber, total dietary 2.45 g
Sugars, Total 2.35 g
Sucrose 0 g
Glucose 1.19 g
Fructose 1.16 g
Lactose 0 g
Maltose 0 g
Sugars, Total 3.53 g
Lipids
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
SFA 8:0 0 g
SFA 12:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Fatty acids, total trans 0 g
SFA 16:0 0.03 g
SFA 18:0 0.009 g
MUFA 18:1 0.01 g
PUFA 18:2 0.06 g
PUFA 18:3 0.01 g
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.03 g
Cholesterol 0 mg
Phytosterols 7 mg
MUFA 16:1 0.002 g
SFA 14:0 0 g
Amino acids
Isoleucine 0.05 g
Leucine 0.06 g
Lysine 0.05 g
Cystine 0.006 g
Valine 0.05 g
Arginine 0.06 g
Histidine 0.02 g
Aspartic acid 0.16 g
Serine 0.04 g
Tryptophan 0.009 g
Threonine 0.04 g
Methionine 0.01 g
Phenylalanine 0.04 g
Tyrosine 0.03 g
Alanine 0.05 g
Glutamic acid 0.19 g
Glycine 0.04 g
Proline 0.04 g
Minerals
Calcium, Ca 11.06 mg
Iron, Fe 0 mg
Magnesium, Mg 13.54 mg
Phosphorus, P 22.75 mg
Potassium, K 222.1 mg
Sodium, Na 0.44 mg
Zinc, Zn 0.12 mg
Copper, Cu 0.06 mg
Manganese, Mn 0.11 mg
Selenium, Se 0.3 ug
Vitamins and other components
Vitamin C, total ascorbic acid 0.8 mg
Folate, total 20 ug
5-methyl tetrahydrofolate (5-MTHF) 17 ug
Folic acid 0 ug
Vitamin E (alpha-tocopherol) 0.3 mg
Niacin 0.65 mg
Vitamin K (phylloquinone) 3.5 ug
Thiamin 0.04 mg
Riboflavin 0.04 mg
Vitamin D (D2 + D3), International Units 0 iu
Vitamin A, RAE 1 ug
Folate, food 22 ug
Folate, DFE 22 ug
Choline, total 6.9 mg
Retinol 0 ug
Vitamin B-12 0 ug
Lutein + zeaxanthin 36 ug
Carotene, beta 14 ug
Carotene, alpha 0 ug
Vitamin A, IU 23 iu
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Pantothenic acid 0.28 mg
Vitamin B-6 0.08 mg
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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Use eggplant in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.