Vegetables

Eggplant (Raw) Nutrition Facts

Eggplant is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber and potassium.

Calories26

Protein0.9 g

Carbs5.4 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories26 kcal

Protein0.9 g

Total Fat0.1 g

Carbohydrates5.4 g

Fiber2.4 g

Sodium0 mg

Total Sugars2.354 g

Source: USDA FoodData Central, record 2685577

Nutrients

Full nutrient profile

Proximates

Water93.11 g

Nitrogen0.1363 g

Protein0.851875 g

Total lipid (fat)0.12 g

Ash0.5188 g

Carbohydrates

Carbohydrate, by difference5.399325 g

Fiber, total dietary2.448 g

Sugars, Total2.354 g

Sucrose0 g

Glucose1.19 g

Fructose1.164 g

Lactose0 g

Maltose0 g

Sugars, Total3.53 g

Minerals

Calcium, Ca11.06 mg

Iron, Fe0 mg

Magnesium, Mg13.54 mg

Phosphorus, P22.75 mg

Potassium, K222.1 mg

Sodium, Na0.4425 mg

Zinc, Zn0.1189 mg

Copper, Cu0.06078 mg

Manganese, Mn0.1065 mg

Selenium, Se0.3 ug

Vitamins and other components

Vitamin C, total ascorbic acid0.8 mg

Folate, total20 ug

5-methyl tetrahydrofolate (5-MTHF)17 ug

Folic acid0 ug

Vitamin E (alpha-tocopherol)0.3 mg

Niacin0.649 mg

Vitamin K (phylloquinone)3.5 ug

Thiamin0.039 mg

Riboflavin0.037 mg

Vitamin D (D2 + D3), International Units0 iu

Vitamin A, RAE1 ug

Folate, food22 ug

Folate, DFE22 ug

Choline, total6.9 mg

Retinol0 ug

Vitamin B-120 ug

Lutein + zeaxanthin36 ug

Carotene, beta14 ug

Carotene, alpha0 ug

Vitamin A, IU23 iu

Cryptoxanthin, beta0 ug

Lycopene0 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Pantothenic acid0.281 mg

Vitamin B-60.084 mg

Vitamin D (D2 + D3)0 ug

Lipids

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

SFA 8:00 g

SFA 12:00 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 trans0 g

SFA 16:00.025 g

SFA 18:00.009 g

MUFA 18:10.014 g

PUFA 18:20.063 g

PUFA 18:30.013 g

Fatty acids, total monounsaturated0.016 g

Fatty acids, total polyunsaturated0.076 g

Fatty acids, total saturated0.034 g

Cholesterol0 mg

Phytosterols7 mg

MUFA 16:10.002 g

SFA 14:00 g

Amino acids

Isoleucine0.045 g

Leucine0.064 g

Lysine0.047 g

Cystine0.006 g

Valine0.053 g

Arginine0.057 g

Histidine0.023 g

Aspartic acid0.164 g

Serine0.042 g

Tryptophan0.009 g

Threonine0.037 g

Methionine0.011 g

Phenylalanine0.043 g

Tyrosine0.027 g

Alanine0.051 g

Glutamic acid0.186 g

Glycine0.041 g

Proline0.043 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Fibre Inside The Sponge

That spongy interior is largely structure: raw eggplant carries about 3 g of dietary fibre per 100 g, which is what gives the flesh its body once the water cooks out.

Source: USDA National Agricultural Library

Practical guidance

How to choose and store Eggplant (Raw)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1.4gC 5.1gF 0.2g

Put the numbers to work

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