Eggplant, cooked, boiled, drained, without salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1.3 MG | 1% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.6 MG | 4% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 14 UG | 4% | |
| Choline, total | 9.4 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2.9 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.3 MG | 1% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 15 MG | 1% | |
| Potassium, K | 123 MG | 3% | |
| Sodium, Na | 1 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.1 MG | 5% | |
| Selenium, Se | 0.1 UG | 0% |
Nutrition Highlights
- Very low in calories (35 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Good source of dietary fiber (2.5g per 100g).
About Eggplant, cooked, boiled, drained, without salt
This versatile vegetable is known for its deep purple, glossy skin and spongy texture that transforms when cooked. After boiling and draining without added salt, it becomes tender and takes on a mild, slightly earthy flavor that readily absorbs other ingredients' tastes. Its low calorie content and high water content make it an excellent choice for those seeking nutrient-dense, filling foods without excess energy intake.
Nutritionally, it provides a good source of dietary fiber, which supports digestive health and helps maintain steady blood sugar levels. It contains small amounts of protein and virtually no fat, making it a heart-healthy option. The vegetable also offers various vitamins and minerals, including potassium, which is important for maintaining healthy blood pressure, and small amounts of B vitamins that support energy metabolism. Its antioxidant compounds, particularly nasunin found in the skin, may help protect cells from oxidative damage.
In the kitchen, this vegetable shines in a variety of preparations. After boiling, it can be mashed and incorporated into dips like baba ganoush, or used as a base for vegetarian pâtés. It works well in casseroles, stews, and curries where it absorbs surrounding flavors beautifully. Many cuisines feature it as a meat substitute due to its substantial texture, particularly in Mediterranean and Middle Eastern dishes. It can also be cubed and added to grain bowls or salads for extra volume and nutrition without significantly increasing calorie content.
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