Eggplant, also known as aubergine, comes in a few varieties, including the widely available oblong-shaped American eggplant, the thinner Asian varieties and the round Indian eggplant. Most types have dark purple or black skin and a spongy white flesh, although some eggplants come in skin colors ranging from white to striped. Eggplant is typically cooked before eating and can be served peeled or unpeeled.
Basic Nutrition
One serving of a single cup of cubed eggplant, approximately 99 g, contains 35 calories. Eggplant contains 1 g of protein, no fat and no cholesterol. There are 9 g of carbohydrates in a serving of eggplant, including 2 g of fiber. Eggplant is naturally low in sodium, containing only 1 g per serving, but it is often salted as a flavoring and to remove the bitter flavor that some eggplant has.
Micronutrients
Eggplant contains 5 percent of the daily recommendation of thiamin. Other vitamins in eggplant include niacin, folate, choline, pantothenic acid and vitamins A, C, E, K and B6. There is 6 percent of the daily value of manganese in eggplant. Eggplant also contains the minerals calcium, magnesium, potassium, zinc, phosphorus, selenium, copper and iron.
Phytochemicals
Eggplants are a good source of phytochemicals, many of which function as antioxidants in the body. The phenolic compounds, caffeic acid and chlorogenic acid, scavenge free radicals that can cause damage in the body if left unchecked, helping protect cells from cancer. Phenolic compounds also might have antimicrobial and antiviral properties and have shown promise for lowering levels of LDL cholesterol, explains World's Healthiest Foods. Eggplant also contains antioxidant flavonoids including the anthocyanin nasunin, which protects cell membranes in the brain and helps prevent the toxic buildup of iron in the body.
Health Benefits
Eggplant consumption might help protect cardiovascular health by relaxing blood vessels and reducing cholesterol levels in the blood, although there have been few human studies on these effects, so the evidence is scant. The soluble fiber in eggplants can improve colon health and might lead to a reduction in colon cancer risk. Eggplant can be part of an overall healthy diet when included as one of the 2 1/2 cups, or five servings, of vegetables that should be consumed daily, as recommended by the USDA Dietary Guidelines for Americans.
Considerations
People who have kidney or gallbladder problems might want to avoid eggplant because it contains compounds called oxalates. Crystallization of oxalates can lead to kidney or gall stones and also can reduce calcium absorption in the body, but this can be offset with higher calcium consumption by those who eat a lot of foods high in oxalates. Salting eggplant up to 30 minutes prior to cooking can help remove its bitter flavor, but this can increase the sodium content significantly. Eggplant should be thoroughly rinsed after salting to remove as much sodium as possible.
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