Eggplant Nutrition Facts

An eggplant, which is commonly referred to as a brinjal or an aubergine is a fruit that is native to India. The fruit, which contains small, edible seeds, is generally used as a vegetable in cooking. When raw, the fruit is hard, with a bitter taste. However, once cooked the fruit bears a tender texture. First salting and rinsing the eggplant before cooking can reduce the bitter taste.

Eggplants are the main ingredients in Greek dishes such as moussaka, French dishes such as ratatouille, Italian dishes such as melazane alla parmigiana and South Indian dishes such as sambhar. They can be stewed, baked, fried or added to soups and casseroles.

Eggplants have a low calorie content and are good sources of vitamin C, potassium and calcium. One hundred grams of a raw eggplant would contain around 24 calories, while one hundred grams of boiled eggplants contain roughly 35 calories.

In one hundred grams of boiled eggplants you will also get 9 grams of carbohydrates, 1 gram of protein, zero fat, zero cholesterol and 239 milligrams of sodium.

Author: Dimi Ingle.
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