Vegetable
Flesh
Flesh of eggplant is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20.4 mg
- Salt 0.05 g
- Total Carbohydrate 7.31 g
- Dietary Fibre 2.65 g
- Total Sugars 3.02 g
- Complex / starch 1.96 g
- Protein 1.97 g
- Water 89.2 g
- Energy 35.4 kcal
- Water 89.2 g
- Carbohydrates 7.31 g
- Protein 1.97 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 69.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.57 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27.3 µg
- Vitamin C 2 mg
- Vitamin E 0.36 mg
- Vitamin K 22.1 µg
- Minerals 408 mg
- Major Minerals 406 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.57 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27.3 · vitamin-e: 0.36 · vitamin-k: 22.1 ·
Minerals
Flesh of Eggplant: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made eggplant a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made eggplant a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected eggplant for flavour, yield and keeping quality, including named flesh portions.