Eggplant · Solanum melongena
Eggplant, cooked, boiled, drained, with salt
Nutrition facts per 100 g · edible portion
VegetablesDietary labels are inferred automatically from Eggplant, cooked, boiled, drained, with salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 29/100
How many beneficial nutrients Eggplant, cooked, boiled, drained, with salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Eggplant, cooked, boiled, drained, with salt come from — the split across carbs, fat & protein.
86% from carbs
-
Carbs 86%8.1 g per serving
-
Fat 5%0.2 g per serving
-
Protein 9%0.8 g per serving
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 8.1 g | |
| Dietary Fiber | 2.5 g | |
| Total Sugars | 3.2 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.2 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.1 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 15.0 mg | — |
| Omega-6 Fatty Acids | 78.0 mg | — |
| Myristic Acid | 1.0 mg | — |
| Palmitic Acid | 32.0 mg | — |
| Stearic Acid | 12.0 mg | — |
| Palmitoleic Acid | 2.0 mg | — |
| Oleic Acid | 18.0 mg | — |
| Linoleic Acid | 78.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.8 g | |
| Histidine | 19.0 mg | — |
| Isoleucine | 36.0 mg | — |
| Leucine | 52.0 mg | — |
| Lysine | 39.0 mg | — |
| Methionine | 9.0 mg | — |
| Phenylalanine | 35.0 mg | — |
| Threonine | 30.0 mg | — |
| Tryptophan | 8.0 mg | — |
| Valine | 43.0 mg | — |
| Alanine | 42.0 mg | — |
| Arginine | 46.0 mg | — |
| Aspartic Acid | 134.0 mg | — |
| Cystine | 4.0 mg | — |
| Glutamic Acid | 152.0 mg | — |
| Glycine | 33.0 mg | — |
| Proline | 34.0 mg | — |
| Serine | 34.0 mg | — |
| Tyrosine | 22.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 2.0 mcg | |
| Vitamin C | 1.3 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.4 mg | |
| Vitamin K | 2.9 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.6 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 14.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.1 mg | |
| Choline | 9.4 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 6.0 mg | |
| Iron | 0.3 mg | |
| Magnesium | 11.0 mg | |
| Phosphorus | 15.0 mg | |
| Potassium | 123.0 mg | |
| Sodium | 239.0 mg | |
| Zinc | 0.1 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.1 mg | |
| Selenium | 0.1 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.1 g | — |
About Eggplant, cooked, boiled, drained, with salt
Eggplant (Solanum melongena), known as aubergine in much of the world, is a glossy purple fruit cooked and served as a vegetable, and a member of the nightshade family alongside tomatoes and peppers. Its spongy, mild flesh soaks up oil and flavor like a sponge, turning silky and rich when roasted, grilled, or fried. Beyond the familiar teardrop globe, you will find slender Japanese and Chinese, small round Indian, pale lavender-striped Italian, and tiny Thai varieties, each tender and faintly sweet.
Eggplant is low in calories, only about 20 in a cup, and offers fiber, manganese, potassium, and antioxidants, including nasunin in its deep purple skin. It stars in dishes around the world, from Italian eggplant parmesan and caponata to Middle Eastern baba ganoush and imam bayildi, Greek moussaka, French ratatouille, and Chinese stir-fries. Salting the sliced flesh before cooking draws out moisture and any bitterness and helps it soak up less oil.
Choose firm, shiny eggplants that feel heavy for their size with fresh green caps, avoiding any that feel spongy or dull, and store them at cool room temperature or briefly in the refrigerator, using them within a few days.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Eggplant, cooked, boiled, drained, with salt?
There are 33 calories in 100 g of Eggplant, cooked, boiled, drained, with salt, or about 33 calories in 1 cup (1" cubes) (99 g).
How much protein is in Eggplant, cooked, boiled, drained, with salt?
Eggplant, cooked, boiled, drained, with salt contains 0.8 g of protein per 100 g.
How many carbs are in Eggplant, cooked, boiled, drained, with salt?
Eggplant, cooked, boiled, drained, with salt has 8.1 g of carbohydrates per 100 g.
How much fat is in Eggplant, cooked, boiled, drained, with salt?
Eggplant, cooked, boiled, drained, with salt provides 0.2 g of total fat per 100 g.
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