Dietary labels are inferred automatically from Eggplant, raw'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.
Very good nutrient density 45/100
How many beneficial nutrients Eggplant, raw 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, raw come from — the split across carbs, fat & protein.
83% from carbs
-
Carbs 83%5.4 g per serving
-
Fat 4%0.1 g per serving
-
Protein 13%0.9 g per serving
What Eggplant, raw 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 | 5.4 g | |
| Dietary Fiber | 2.4 g | |
| Total Sugars | 2.4 g | — |
| Sucrose | 0.0 g | — |
| Glucose | 1.2 g | — |
| Fructose | 1.2 g | — |
| Lactose | 0.0 g | — |
| Maltose | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.1 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 | 13.0 mg | — |
| Omega-6 Fatty Acids | 63.0 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 | 25.0 mg | — |
| Stearic Acid | 9.0 mg | — |
| Palmitoleic Acid | 2.0 mg | — |
| Oleic Acid | 14.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 63.0 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 | |
| Histidine | 23.0 mg | — |
| Isoleucine | 45.0 mg | — |
| Leucine | 64.0 mg | — |
| Lysine | 47.0 mg | — |
| Methionine | 11.0 mg | — |
| Phenylalanine | 43.0 mg | — |
| Threonine | 37.0 mg | — |
| Tryptophan | 9.0 mg | — |
| Valine | 53.0 mg | — |
| Alanine | 51.0 mg | — |
| Arginine | 57.0 mg | — |
| Aspartic Acid | 164.0 mg | — |
| Cystine | 6.0 mg | — |
| Glutamic Acid | 186.0 mg | — |
| Glycine | 41.0 mg | — |
| Proline | 43.0 mg | — |
| Serine | 42.0 mg | — |
| Tyrosine | 27.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 1.0 mcg | |
| Vitamin C | 2.2 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.3 mg | |
| Vitamin K | 3.5 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.6 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 22.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.3 mg | |
| Choline | 6.9 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 11.1 mg | |
| Iron | 0.2 mg | |
| Magnesium | 14.0 mg | |
| Phosphorus | 25.0 mg | |
| Potassium | 230.0 mg | |
| Sodium | 2.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.3 mg | |
| Selenium | 0.3 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | 7.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.7 g | — |
About Eggplant, raw
Eggplant — aubergine in much of the world — is the glossy purple fruit (used as a vegetable) with spongy, mild flesh that soaks up flavor like little else. Central to dishes from baba ganoush and moussaka to ratatouille and curries, it turns silky and rich when properly cooked.
It's low in calories and a reasonable source of fiber, with some potassium, manganese and B vitamins. Its standout is nasunin, an antioxidant pigment in the deep purple skin — a good reason to leave the skin on. Raw and undercooked it can taste bitter and tough; cooking is what brings out its best.
That sponge-like flesh is a double-edged trait: it absorbs flavor beautifully, but also oil, so how it's cooked makes a big difference to how light or rich the finished dish turns out.
Nutrition data from USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Eggplant, raw?
There are 26 calories in 100 g of Eggplant, raw, or about 119 calories in 1 eggplant, peeled (yield from 1-1/4 lb) (458 g).
How much protein is in Eggplant, raw?
Eggplant, raw contains 0.9 g of protein per 100 g.
How many carbs are in Eggplant, raw?
Eggplant, raw has 5.4 g of carbohydrates per 100 g.
How much fat is in Eggplant, raw?
Eggplant, raw provides 0.1 g of total fat per 100 g.
What is Eggplant, raw a good source of?
Eggplant, raw is a good source of Manganese (per 100 g). Daily Values are based on a 2,000-calorie diet.
