Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 25 kCal | 1684 kCal | 1.5% | 6% | 6736 g |
| Proteins | 0.98 g | 76 g | 1.3% | 5.2% | 7755 g |
| Fats | 0.18 g | 56 g | 0.3% | 1.2% | 31111 g |
| Carbohydrates | 2.88 g | 219 g | 1.3% | 5.2% | 7604 g |
| Alimentary fiber | 3 g | 20 g | 15% | 60% | 667 g |
| Water | 92.3 g | 2273 g | 4.1% | 16.4% | 2463 g |
| Ash | 0.66 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1 μg | 900 μg | 0.1% | 0.4% | 90000 g |
| beta Carotene | 0.014 mg | 5 mg | 0.3% | 1.2% | 35714 g |
| Lutein + Zeaxanthin | 36 μg | ~ | |||
| Vitamin B1, thiamine | 0.039 mg | 1.5 mg | 2.6% | 10.4% | 3846 g |
| Vitamin B2, riboflavin | 0.037 mg | 1.8 mg | 2.1% | 8.4% | 4865 g |
| Vitamin B4, choline | 6.9 mg | 500 mg | 1.4% | 5.6% | 7246 g |
| Vitamin B5, pantothenic | 0.281 mg | 5 mg | 5.6% | 22.4% | 1779 g |
| Vitamin B6, pyridoxine | 0.084 mg | 2 mg | 4.2% | 16.8% | 2381 g |
| Vitamin B9, folate | 22 μg | 400 μg | 5.5% | 22% | 1818 g |
| Vitamin C, ascorbic | 2.2 mg | 90 mg | 2.4% | 9.6% | 4091 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 8% | 5000 g |
| Vitamin K, phylloquinone | 3.5 μg | 120 μg | 2.9% | 11.6% | 3429 g |
| Vitamin PP, NE | 0.649 mg | 20 mg | 3.2% | 12.8% | 3082 g |
| Macronutrients | |||||
| Potassium, K | 229 mg | 2500 mg | 9.2% | 36.8% | 1092 g |
| Calcium, Ca | 9 mg | 1000 mg | 0.9% | 3.6% | 11111 g |
| Magnesium, Mg | 14 mg | 400 mg | 3.5% | 14% | 2857 g |
| Sodium, Na | 2 mg | 1300 mg | 0.2% | 0.8% | 65000 g |
| Sulfur, S | 9.8 mg | 1000 mg | 1% | 4% | 10204 g |
| Phosphorus, P | 24 mg | 800 mg | 3% | 12% | 3333 g |
| Trace Elements | |||||
| Iron, Fe | 0.23 mg | 18 mg | 1.3% | 5.2% | 7826 g |
| Manganese, Mn | 0.232 mg | 2 mg | 11.6% | 46.4% | 862 g |
| Copper, Cu | 81 μg | 1000 μg | 8.1% | 32.4% | 1235 g |
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 2% | 18333 g |
| Zinc, Zn | 0.16 mg | 12 mg | 1.3% | 5.2% | 7500 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.53 g | max 100 г | |||
| Glucose (dextrose) | 1.58 g | ~ | |||
| sucrose | 0.26 g | ~ | |||
| fructose | 1.54 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.057 g | ~ | |||
| valine | 0.053 g | ~ | |||
| Histidine * | 0.023 g | ~ | |||
| Isoleucine | 0.045 g | ~ | |||
| leucine | 0.064 g | ~ | |||
| lysine | 0.047 g | ~ | |||
| methionine | 0.011 g | ~ | |||
| threonine | 0.037 g | ~ | |||
| tryptophan | 0.009 g | ~ | |||
| phenylalanine | 0.043 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.051 g | ~ | |||
| Aspartic acid | 0.164 g | ~ | |||
| glycine | 0.041 g | ~ | |||
| Glutamic acid | 0.186 g | ~ | |||
| Proline | 0.043 g | ~ | |||
| serine | 0.042 g | ~ | |||
| tyrosine | 0.027 g | ~ | |||
| Cysteine | 0.006 g | ~ | |||
| Sterols | |||||
| Phytosterols | 7 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.034 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.025 g | ~ | |||
| 18: 0 Stearin | 0.009 g | ~ | |||
| Monounsaturated fatty acids | 0.016 g | min 16.8 г | 0.1% | 0.4% | |
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.014 g | ~ | |||
| Polyunsaturated fatty acids | 0.076 g | from 11.2 to 20.6 | 0.7% | 2.8% | |
| 18: 2 Linoleic | 0.063 g | ~ | |||
| 18: 3 Linolenic | 0.013 g | ~ | |||
| Omega-3 fatty acids | 0.013 g | from 0.9 to 3.7 | 1.4% | 5.6% | |
| Omega-6 fatty acids | 0.063 g | from 4.7 to 16.8 | 1.3% | 5.2% |
The energy value is 25 kcal.
- cup, cubes = 82 g (20.5 kCal)
- , peeled (yield from 1-1/4 lb) = 458 гр (114.5 кКал)
- eggplant, unpeeled (approx 1-1/4 lb) = 548 гр (137 кКал)
Eggplant, raw rich in vitamins and minerals such as: manganese – 11,6%
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 25 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Eggplant, raw, calories, nutrients, useful properties Eggplant, raw