LEBANON VALLEY, EGGPLANT DIP
* 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 | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 500 MG | 38% | |
| Iron, Fe | 6 MG | 33% | |
| Sodium, Na | 700 MG | 30% |
Nutrition Highlights
- Low in calories with 100 kcal per 100g.
- Good source of dietary fiber (3.3g per 100g).
- Good source of Calcium, Ca (38% DV).
- Good source of Iron, Fe (33% DV).
- Good source of Sodium, Na (30% DV).
About EGGPLANT DIP
Eggplant Dip from Lebanon Valley is a Middle Eastern-style baba ganoush-inspired dip made primarily from roasted or cooked eggplant combined with sesame cream, salt, citric acid, and a small amount of sugar. Per 100 g, it provides 100 calories, 6.7 g carbohydrates, 6.7 g fat, 3.3 g protein, and 3.3 g fiber. The sesame cream, referred to as cream of sesame, is likely tahini or a similar sesame paste that contributes the characteristic nutty, slightly bitter flavor profile and the fat content. Eggplant provides fiber and a smoky base when roasted. Citric acid provides acidity in place of or alongside the traditionally used lemon juice. A short, clean ingredient list free from artificial additives. Suited as a dip with pita, flatbread, or vegetables, or as a spread in wraps and sandwiches. Contains sesame, a major allergen.
Ingredients
EGGPLANT, CREAM OF SESAME*, SALT, CITRIC ACID, SUGAR
Dietary Information
Notable micronutrients in EGGPLANT DIP include Calcium, Ca (38% DV) , Iron, Fe (33% DV) , and Sodium, Na (30% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 100 calories per 100 grams, EGGPLANT DIP gets 13% of its calories from protein, 27% from carbohydrates, and 60% from fat. This is moderate, similar to many lean proteins and whole grains.
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