Vegetable
Skin
Skin or peel of eggplant may be eaten for colour and fibre or removed for bitterness and toughness. Scrub if keeping; peel thinly if not. Young thin skins often stay; tough or waxed peels come off. Rest after high heat so juices redistribute before carving or plating.
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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 0.86 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 18.9 mg
- Salt 0.05 g
- Total Carbohydrate 6.86 g
- Dietary Fibre 2.46 g
- Total Sugars 3.11 g
- Complex / starch 2.1 g
- Protein 1.46 g
- Water 94.7 g
- Energy 41 kcal
- Water 94.7 g
- Carbohydrates 6.86 g
- Protein 1.46 g
- Fat 0.86 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 73.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.62 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 29.6 µg
- Vitamin C 2 mg
- Vitamin E 0.39 mg
- Vitamin K 24 µg
- Minerals 424 mg
- Major Minerals 423 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: 0.62 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 29.6 · vitamin-e: 0.39 · vitamin-k: 24 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Cooks bought prepped forms of eggplant for speed while markets still sold whole produce, including named skin portions.
Market gardeners and growers selected eggplant for flavour, yield and keeping quality, including named skin portions.
Cooks bought prepped forms of eggplant for speed while markets still sold whole produce, including named skin portions.