Eggplant · Solanum melongena
Eggplant, pickled
Nutrition facts per 100 g · edible portion
VegetablesDietary labels are inferred automatically from Eggplant, pickled'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.
Low nutrient density 9/100
How many beneficial nutrients Eggplant, pickled 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, pickled come from — the split across carbs, fat & protein.
80% from carbs
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Carbs 80%9.8 g per serving
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Fat 13%0.7 g per serving
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Protein 7%0.9 g per serving
What Eggplant, pickled is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
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 | 9.8 g | |
| Dietary Fiber | 2.5 g | |
| Total Sugars | 4.8 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.7 g | |
| Saturated Fat | 0.1 g | |
| Monounsaturated Fat | 0.1 g | — |
| Polyunsaturated Fat | 0.3 g | — |
| Omega-3 Fatty Acids | 49.0 mg | — |
| Omega-6 Fatty Acids | 245.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 0.0 mg | — |
| Palmitic Acid | 98.0 mg | — |
| Stearic Acid | 35.0 mg | — |
| Palmitoleic Acid | 7.0 mg | — |
| Oleic Acid | 57.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 245.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.9 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 3.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 3.7 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 0.7 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 20.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Choline | 11.9 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 25.0 mg | |
| Iron | 0.8 mg | |
| Magnesium | 6.0 mg | |
| Phosphorus | 9.0 mg | |
| Potassium | 12.0 mg | |
| Sodium | 1,674.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.2 mg | |
| Selenium | 0.6 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 1.7 g | — |
About Eggplant, pickled
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, pickled?
There are 49 calories in 100 g of Eggplant, pickled, or about 67 calories in 1 cup (136 g).
How much protein is in Eggplant, pickled?
Eggplant, pickled contains 0.9 g of protein per 100 g.
How many carbs are in Eggplant, pickled?
Eggplant, pickled has 9.8 g of carbohydrates per 100 g.
How much fat is in Eggplant, pickled?
Eggplant, pickled provides 0.7 g of total fat per 100 g.
What is Eggplant, pickled a good source of?
Eggplant, pickled is a good source of Copper (per 100 g). Daily Values are based on a 2,000-calorie diet.
