Vegetables
Eggplant
Nutrition facts
Serving: 1 cup (80 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 20 kcal | |
| Protein | 0.8 g | |
| Carbs | 4.7 g | |
| Fibre | 2.4 g | 9 % |
| Sugars | 2.8 g | 3 % |
| Fat | 0.2 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 2 mg | 0 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Its spongy flesh soaks up a lot of oil when fried: the 25 kcal per 100 g in the table apply to raw, roasted or grilled eggplant; fried or in a parmigiana, the absorbed oil can multiply its energy several times over.
- It is about 92% water; nearly everything it brings is volume, fibre (3 g per 100 g) and potassium. Its value on a plate depends on what goes on it.
Preparation
Salted, left to drain then patted dry before cooking, it absorbs less oil because its spongy structure collapses; some salt remains. Roasted whole or grilled in slices with a light brush of oil, it stays close to the table values.
Sources
- Eggplant, raw
- USDA FoodData Central, SR Legacy
- Noda et al., 2000 (nasunin in eggplant peel)
- McGee, On Food and Cooking, 2004 (oil absorption and salting of eggplant)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.