Eggplant.
Eggplant

Eggplant or aubergine is a species of nightshade grown for its edible fruit.

“Eggplant” is the common name in North American and Australian English but British English uses “aubergine”, it is known in South Asia, Southeast Asia and South Africa as brinjal, other common names are melongene, garden egg, or guinea squash.

The fruit is widely used in cooking.

As a member of the genus Solanum, it is related to both the tomato and the potato.

Originally domesticated from the wild nightshade species, the thorn or bitter apple, S. incanum, probably with two independent domestications, one in South Asia and one in East Asia.

GreenPoint’s Eggplants take 80 acres out of protected agriculture – shadehouse and are commercialized from November to May.

Eggplant, raw
Nutritional value per 100 g (3.5 oz)
Energy 104 kJ (25 kcal)
Carbohydrates
5.88 g
Sugars 3.53 g
Dietary fiber 3 g
Fat
0.18 g
Protein
0.98 g
 Vitamins
Thiamine (B1)
(3%)

0.039 mg

Riboflavin (B2)
(3%)

0.037 mg

Niacin (B3)
(4%)

0.649 mg

Pantothenic acid (B5)
(6%)

0.281 mg

Vitamin B6
(6%)

0.084 mg

Folate (B9)
(6%)

22 μg

Vitamin C
(3%)

2.2 mg

Vitamin E
(2%)

0.3 mg

Vitamin K
(3%)

3.5 μg

 Minerals
Calcium
(1%)

9 mg

Iron
(2%)

0.23 mg

Magnesium
(4%)

14 mg

Manganese
(11%)

0.232 mg

Phosphorus
(3%)

24 mg

Potassium
(5%)

229 mg

Zinc
(2%)

0.16 mg


  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Eggplant. (2016, September 19). In Wikipedia, The Free Encyclopedia. Retrieved 17:43, September 27, 2016, from https://en.wikipedia.org/w/index.php?title=Eggplant&oldid=740094367