Calorie Eggplant. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value24 kCal1684 kCal1.4%5.8%7017 g
Proteins1.2 g76 g1.6%6.7%6333 g
Fats0.1 g56 g0.2%0.8%56000 g
Carbohydrates4.5 g219 g2.1%8.8%4867 g
organic acids0.2 g~
Alimentary fiber2.5 g20 g12.5%52.1%800 g
Water91 g2273 g4%16.7%2498 g
Ash0.5 g~
Vitamins
Vitamin A, RE3 μg900 μg0.3%1.3%30000 g
beta Carotene0.02 mg5 mg0.4%1.7%25000 g
Vitamin B1, thiamine0.04 mg1.5 mg2.7%11.3%3750 g
Vitamin B2, riboflavin0.05 mg1.8 mg2.8%11.7%3600 g
Vitamin B4, choline6.9 mg500 mg1.4%5.8%7246 g
Vitamin B5, pantothenic0.281 mg5 mg5.6%23.3%1779 g
Vitamin B6, pyridoxine0.15 mg2 mg7.5%31.3%1333 g
Vitamin B9, folate18.5 μg400 μg4.6%19.2%2162 g
Vitamin C, ascorbic5 mg90 mg5.6%23.3%1800 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%2.9%15000 g
Vitamin H, biotin0.1 μg50 μg0.2%0.8%50000 g
Vitamin K, phylloquinone3.5 μg120 μg2.9%12.1%3429 g
Vitamin PP, NE0.8 mg20 mg4%16.7%2500 g
niacin0.6 mg~
Macronutrients
Potassium, K238 mg2500 mg9.5%39.6%1050 g
Calcium, Ca15 mg1000 mg1.5%6.3%6667 g
Silicon, Si29 mg30 mg96.7%402.9%103 g
Magnesium, Mg9 mg400 mg2.3%9.6%4444 g
Sodium, Na6 mg1300 mg0.5%2.1%21667 g
Sulfur, S15 mg1000 mg1.5%6.3%6667 g
Phosphorus, P34 mg800 mg4.3%17.9%2353 g
Chlorine, Cl47 mg2300 mg2%8.3%4894 g
Trace Elements
Aluminum, Al815 μg~
Bohr, B100 μg~
Vanadium, V1.7 μg~
Iron, Fe0.4 mg18 mg2.2%9.2%4500 g
Iodine, I2 μg150 μg1.3%5.4%7500 g
Cobalt, Co1 μg10 μg10%41.7%1000 g
Lithium, Li68 μg~
Manganese, Mn0.21 mg2 mg10.5%43.8%952 g
Copper, Cu135 μg1000 μg13.5%56.3%741 g
Molybdenum, Mo.10 μg70 μg14.3%59.6%700 g
Nickel, Ni0.395 μg~
Rubidium, Rb26 μg~
Selenium, Se0.3 μg55 μg0.5%2.1%18333 g
Fluorine, F14 μg4000 μg0.4%1.7%28571 g
Chrome, Cr0.7 μg50 μg1.4%5.8%7143 g
Zinc, Zn0.29 mg12 mg2.4%10%4138 g
Digestible carbohydrates
Starch and dextrins0.9 g~
Mono- and disaccharides (sugars)3.6 gmax 100 г
Glucose (dextrose)3 g~
sucrose0.4 g~
fructose0.8 g~
Essential Amino Acids0.363 g~
Arginine *0.061 g~
valine0.071 g~
Histidine *0.027 g~
Isoleucine0.061 g~
leucine0.05 g~
lysine0.056 g~
methionine0.011 g~
Methionine + Cysteine0.02 g~
threonine0.047 g~
tryptophan0.012 g~
phenylalanine0.055 g~
Phenylalanine + Tyrosine0.11 g~
Replaceable amino acids0.751 g~
alanine0.07 g~
Aspartic acid0.174 g~
glycine0.052 g~
Glutamic acid0.195 g~
Proline0.059 g~
serine0.052 g~
tyrosine0.054 g~
Cysteine0.007 g~
Saturated fatty acids
Saturated fatty acids0.034 gmax 18.7 г
Polyunsaturated fatty acids
Omega-3 fatty acids0.013 gfrom 0.9 to 3.71.4%5.8%
Omega-6 fatty acids0.063 gfrom 4.7 to 16.81.3%5.4%
 

The energy value is 24 kcal.

Eggplant rich in vitamins and minerals such as: silicon – 96,7%, copper – 13,5%, molybdenum – 14,3%
  • Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
  • Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
  • Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
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Tags: calorie content 24 kcal, chemical composition, nutritional value, vitamins, minerals, what are the benefits of Eggplant, calories, nutrients, useful properties of Eggplant

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.

 

Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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