Nutrition Facts
Serving Size : 1 cup cubed (about 3 ounces by weight)

Calories: 20
Calories from Fat: 1
Total Fat: 0.2g [0%]
Saturated Fat:0.0g [0%]
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.0g
Cholesterol: 0mg [0%]
Sodium: 2mg [0%]
Total Carbohydrates: 4.7g [2%]
Dietary Fiber:2.8g [11%]
Sugars: 1.9g
Protein: 0.8g
Vitamin A: 0%….…Vitamin C: 3%
Calcium: 1%………Iron: 1%
Thiamin: 2%………Riboflavin 2%
Niacin: 3%…….…Pantothenic Acid: 2%
Vitamin B6: 3%……Potassium: 5%
Phosphorus: 2%……Magnesium: 3%
Zinc: 1%………*…Copper: 3%

• Based on a 2000 calorie diet

Eggplant is very low in sodium, fat and cholesterol, and contains substantial amounts of many essential nutrients. One cup of cooked eggplant has only 28 calories, and it is an excellent source of both soluble and insoluble dietary fiber, which helps to remove toxins from the body, lowers cholesterol and reduces the risk of colon cancer.

Eggplant contains many nutrients that are invaluable to proper health:

• Potassium. Found in high amounts in eggplant; critical for heart and muscle function
• Manganese. Necessary for healthy bones, cartilage and skin
• Copper. This plays an important role in iron metabolism and enzyme activities
• Vitamins B1, B3 and B6. Needed for carbohydrate, fat and protein metabolism;
• Folate. Involved in brain function, red blood cell regulation and production of genetic material
• Magnesium. An essential mineral that is especially important for healthy bones, teeth, kidneys, muscles and heart
• Tryptophan. An essential amino acid, necessary for the body to produce proteins
• Phytonutrients. Antioxidant activity.

CAUTIONS (3): ¹ Although they look hardy, eggplants are actually very perishable and care should be taken in their storage. Eggplants are sensitive to both heat and cold and should ideally be stored at around 50 degrees Farenheit (10 degrees Celsius). Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed.

² According to the National Center for Chronic Disease Prevention and Health Promotion, a division of the Center for Disease Control, eggplant should not be eaten raw because of its toxin containing solanine that may cause gastrointestinal upset.

³ Eggplant is among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating eggplant.