Eggplant is a dark purple, oval-shaped fruit eaten as a vegetable and not as a fruit. Eggplant has only 20 calories per 1 cup serving and is eaten raw, baked or fried and is used in soups and stews.
Fats
Eggplant is very low in saturated fat with no cholesterol, having only 0.2 grams (g) of total fat.
Carbohydrates
Eggplant has 4.7 g or 2 percent of the recommended daily allowance (RDA) of carbohydrates, of which 2.8 g (11 percent RDA) are dietary fiber and 1.9 g are sugars.
Protein
Eggplant has 0.8 g (2 percent RDA) of protein.
Vitamins
Eggplant is rich in vitamins, containing 22.1 international units (IU) of vitamin A, 1.8 milligrams (mg) of vitamin C, 0.2 mg of vitamin E, 2.9 micrograms (mcg) of vitamin K, 0.5 mg of niacin, 0.1 mg of vitamin B6, 18 mcg of folate, 0.2 mg of pantothenic acid and 5.7 mg of choline.
Minerals
Eggplant is an excellent source of minerals, containing 7.4 mg of calcium, 0.2 mg of iron, 11.5 mg of magnesium, 20.5 mg of phosphorus, 189 mg of potassium, 1.6 mg of sodium, 0.1 mg of zinc, 0.1 mg of copper, 0.2 mg manganese and 0.2 mcg of selenium.
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