Eggplant
Description
Eggplant, the dark purple, yellow or white edible fruit of the Solanum melongena, also called the eggplant. This fruit often used vegetable is a source of potassium and is extremely low in calories.
Available throughout the year.
Note: Coloring should be uniform and characteristic of the particular variety. Scars and cuts signal poor quality. Wilted, shriveled or soft, flabby eggplant will result in product loss and bitter or poor flavor. Worm injury usually is evident on the surface.
Caloric Content
| 1 | 2 | |
| Calories: | 11 | 13 |
| Protein: | .45 | .40 gm |
| Carbohydrates: | 2.56 | 3.19 gm |
| Fiber: | .41 | .47 gm |
| Total fats: | .04 | .11 gm |
| Saturated fats: | .008 | .021 gm |
| Unsaturated fats: | .021 | .055 gm |
| Cholesterol: | 0 | 0 mg |
1. Raw - 1/2 cup, 41 grams
2. Boiled, Drained - 1/2 cup cubes, 48 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 29 | 31 | 5000 IU |
| Thiamine: | .037 | .036 | 1.7 mg |
| Vitamin B-2: | .008 | .010 | 1.7 mg |
| Vitamin B-6: | .039 | .041 | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .246 | .288 | 20 mg |
| Pantothenic Acid: | .033 | .036 | 10 mg |
| Folic acid: | 7.2 | 6.9 | 400 mcg |
| Vitamin C: | .7 | .6 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 1/2 cup, 41 grams
2. Boiled, Drained - 1/2 cup cubes, 48 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 15 | 3 | 1000 mg |
| Copper: | .046 | .052 | 2 mg |
| Iron: | .22 | .17 | 18 mg |
| Magnesium: | 5 | 6 | 400 mg |
| Manganese: | .057 | .065 | n/a mg |
| Phosphorus: | 13 | 11 | 1000 mg |
| Potassium: | 90 | 119 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 1 | 2 | n/a mg |
| Zinc: | .06 | .07 | 15 mg |
1. Raw - 1/2 cup, 41 grams
2. Boiled, Drained - 1/2 cup cubes, 48 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .004 | .004 gm |
| Threonine: | .016 | .014 gm |
| Isoleucine: | .020 | .017 gm |
| Leucine: | .028 | .025 gm |
| Lysine: | .021 | .019 gm |
| Methionine: | .005 | .004 gm |
| Cysteine: | .002 | .002 gm |
| Phenylalanine: | .019 | .017 gm |
| Tyrosine: | .012 | .011 gm |
| Valine: | .023 | .021 gm |
| Arginine: | .025 | .022 gm |
| Histidine: | .010 | .009 gm |
| Alanine: | .023 | .020 gm |
| Aspartic acid: | .073 | .064 gm |
| Glutamic acid: | .082 | .073 gm |
| Glycine: | .018 | .016 gm |
| Proline: | .019 | .016 gm |
| Serine: | .018 | .016 gm |
1. Raw - 1/2 cup, 41 grams
2. Boiled, Drained - 1/2 cup cubes, 48 grams
References
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.
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