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Fruit & vegetables

Eggplant

Eggplant nutrition per 100 g, based on the raw edible portion. Values vary naturally by variety and freshness.

Nutrition per100 g
25kcal
104 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein1.0 g
2% RI*
Carbohydrates5.9 g
2% RI*
Fat0.2 g
0% RI*
Saturated fat0.0 g
0% RI*
Fibre3.0 g
12% RI*
Sugars3.5 g
4% RI*

Vitamins

Vitamin C2.2 mg
3% RI*
Vitamin E0.3 mg
3% RI*
Vitamin K3.5 µg
5% RI*
Vitamin B60.1 mg
6% RI*
Folate22.0 µg
11% RI*

Minerals

Calcium9.0 mg
1% RI*
Iron0.2 mg
2% RI*
Magnesium14.0 mg
4% RI*
Phosphorus24.0 mg
3% RI*
Potassium229.0 mg
11% RI*
Sodium2.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind eggplant

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Provides 3.0 g of fibre per 100 g, which supports normal digestion and helps meals feel filling.
  • Provides only 25 kcal per 100 g, adding volume to meals with relatively little energy.
  • Its high water content can help add volume and hydration to meals.
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THE DOWNSIDE

What to keep in mind

  • Raw portions may cause digestive discomfort in sensitive people; cooking often improves tolerance.
  • Nutrient values vary by variety, freshness and cooking method.
  • It should complement, not replace, a varied diet with adequate protein, fats and other food groups.