If you aren't familiar with aubergines, that's because you probably know them as eggplants. These versatile vegetables can be prepared a number of ways, from roasted or fried to used in a stew called ratatouille or baked in eggplant parmesan. They're very low in fat, calories and salt, but provide vitamins C and K, potassium, manganese and dietary fiber.
Aubergines require a long warm season to fully mature. They're grown in a variety of sizes, shapes and colors, but those usually found in the grocery store are elongated and have dark purple skin. Look for eggplants that are about 6 to 8 inches long and still glossy. If they're dull or brown, they're too mature, and they'll be too spongy and seedy for culinary use. Eggplants should be eaten as soon as possible after being harvested.
Nutrition Basics
One cup of raw, cubed eggplant has 20 calories, 0.16 g of total fat and 0.8 g of protein, according to the USDA Nutrient Database. This serving of eggplant provides 2.8 g of dietary fiber. The Institute of Medicine recommends a daily fiber intake of 38 g for men and 25 g for women. On that basis, eggplant delivers 11 percent of the daily value for women and 7 percent for men.
Vitamins
Eggplant provides all of the B vitamins except B12. One cup has 0.03 mg of thiamine and riboflavin, 0.53 mg of niacin, 0.07 mg of vitamin B6 and 18 mcg of folate. You need B vitamins to convert food into energy and to maintain your nervous system, skin and blood. Vitamin B6 and folate also contribute to heart health because they lower the level of homocysteine in your blood. High levels of homocysteine are associated with an increased risk of heart disease. Eggplant also has 1.8 mg of vitamin C, which functions as a powerful anti-oxidant, helps wounds heal and facilitates neurotransmitter production.
Minerals
Aubergine is a good source of an important trace mineral called manganese. Manganese is part of many enzymes that serve as anti-oxidants, are essential for wound healing and bone formation and metabolize carbohydrates, proteins and cholesterol. One cup of eggplant has 0.2 mg of manganese. The Institute of Medicine recommends a daily intake of 2.3 for men and 1.8 for women, so one serving of eggplant provides 9 percent of the daily intake of manganese for men and 11 percent for women. Eggplant has 189 mg of potassium, which your nerves, heart and muscles need to function properly. You'll also gain 0.2 mg of iron, 7 mg of calcium and 20 mg of phosphorus.
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