The eggplant is considered to originate from India where it grew wild, and was first cultivated in China. It was introduced into Europe during the Middle Ages by the Moors where it soon became popular. By the 18th century, both the French and the Italians cultivated eggplant, which they called aubergine. Other names for eggplant are melongene or brinjal. Thomas Jefferson, who happened to be an experimental botanist, introduced eggplant to the United States in 1806.
Eggplant is an excellent source of dietary fiber. It’s a very good source of vitamins B1, B6 and potassium. It’s a good source of copper, magnesium, manganese, phosphorus, niacin, and folic acid. Nasunin, an anthocyanin from eggplant peels, is a potent antioxidant and free-radical scavenger, and has protective activity against lipid peroxidation.
|Eggplant, raw||Nutritional value per
100 g (3.5 oz)
|Energy||102 kJ (24 kcal)|
|* Carbohydrates||5.7 g|
|Dietary fiber||3.4 g|
|* Fat||0.19 g|
|* Protein||1.01 g|
|Thiamine (Vit. B1)||0.039 mg|
|Riboflavin (Vit. B2)||0.037 mg|
|Niacin (Vit. B3)||0.649 mg|
|Pantothenic acid (B5)||0.281 mg|
|* Vitamin B6||0.084 mg|
|* Folate (Vit. B9)||22 ?g|
|* Vitamin C||2.2 mg|
|* Calcium||9 mg|
|* Iron||0.24 mg|
|* Magnesium||14 mg|
A comprehensive breakdown of nutrients can be found in the Nutrition Database where this food can also be added to a meal planner.
Study results indicate that phenolic-enriched extracts of eggplant inhibit enzymes that provide a strong biochemical basis for management of type 2 diabetes by controlling glucose absorption and reducing associated high blood pressure (hypertension).
Eggplant should be avoided by individuals suffering from gout.
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2. Benders’ Dictionary of Nutrition and Food Technology.
3. USDA National Nutrient Database for Standard Reference.
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5. Matsubara K, Kaneyuki T, Miyake T, Mori M. Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. J Agric Food Chem. 2005 Aug 10;53(16):6272-5. PMID: 16076105.
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9. Carol Ann Rinzler, The New Complete Book of Food. A Nutritional, Medical, and Culinary Guide