Eggplant

Zoom on carbohydrates

• The amount of carbohydrates present in raw aubergine (2.39 g per 100 g) is lower than the average amount present in raw vegetables (4.45 g per 100 g)
• These are mainly glucose (1.13 g per 100 g), fructose (1.12 g per 100 g) and sucrose (0.14 g per 100 g).
• Raw aubergine is low in sugar* as it contains less than 5 g per 100 g, or 2.39 g per 100 g.

Zoom on fibres

• The fibre content (2.70 g per 100 g) of raw aubergine is higher than the average amount found in raw vegetables (2.43 g per 100 g).

Zoom on protein

• The amount of proteins (1.12 g per 100 g) in raw aubergine is lower than the average amount found in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• The amount of fat (0.14 g per 100 g) in raw aubergine is lower than the average amount found in raw vegetables (0.56 g per 100 g).
• Raw aubergine is fat-free*, as it contains less than 0.5 g per 100 g, i.e. 0.14 g per 100 g.

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on minerals and trace elements

• Raw aubergine contains a significant amount of manganese and potassium. It brings the equivalent of:
  • 12% of DRVs for manganese, i.e. 0.24 mg per 100 g;
  • 11.75 % of DRVs for potassium, i.e. 235 mg per 100 g.

The other minerals and trace elements are present in quantities representing less than 9% of DRVs.

Zoom on vitamins

• Raw aubergine contains a significant amount of vitamin B9 as it represents 12.25 % of DRVs for vitamin B9, i.e. 24.50 µg per 100 g.
• The amount of other vitamins is less than 6% of DRVs.

*Calculation performed: Beta Carotene / 6 + retinol

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• Raw aubergine contains few polyphenols according to chromatographic analysis after hydrolysis.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc. Roasted/baked aubergines are low in energy* as they provide an average of 33.80 calories (kcal) per 100 g or 143 kJ. An average aubergine weighs 225 to 250 g, depending on the size, which corresponds to an energy intake of approximately 76.05 to 84.50 kcal.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of the Dietary Reference Values (DRVs) per 100 g net of roasted/baked aubergine (flesh and skin), except for the table of polyphenols which refers to cooked aubergine (cooking method not specified).

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on carbohydrates

• The amount of carbohydrates in baked aubergine (3.83 g per 100 g) is lower than the average amount in cooked vegetables (4.85 g per 100 g).
• Its carbohydrates are mainly glucose (1.80 g per 100 g), fructose (1.40 g per 100 g) and sucrose (0.20 g per 100 g).
• Baked aubergine is low in sugar* as it contains less than 5 g per 100 g, or 2.39 g per 100 g.

Zoom on fibres

• The fibre content (1.90 g per 100 g) of baked aubergine is lower than the average amount found in cooked vegetables (3.40 g per 100 g).

Zoom on protein

• The amount of proteins (1.31 g per 100 g) in baked aubergine is lower than the average amount found in cooked vegetables (2 g per 100 g).

Zoom on lipids

• Baked aubergine is fat-free*, as it contains less than 0.5 g per 100 g.

* Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on minerals and trace elements

• Baked aubergine is a source of potassium as it provides the equivalent of 15.50% of DRVs for potassium, i.e. 310 mg per 100 g.
• The second most significant mineral in baked aubergine is copper as it represents 8% of the DRVs for copper.
• The other minerals and trace elements are present in quantities representing less than 8% of DRVs.

Zoom on vitamins

• The vitamin best represented in baked aubergine is vitamin B5 with a content equivalent to 8.67 % of DRVs for vitamin B5, i.e. 0.52 mg per 100 g.
• The quantity of other vitamins represents less than 4% of DRVs.

*Calculation performed: Beta Carotene / 6 + retinol

Zoom on polyphenols (values for cooked aubergine – cooking method not specified)

• Polyphenols are substances with an antioxidant effect.
• The polyphenols present in cooked aubergine are mainly phenolic acids with a majority of hydroxycinnamic acids, according to HPLC analysis.

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of roasted/baked aubergines, the following claims may be used:

NUTRITION CLAIMS OF ROASTED/BAKED AUBERGINE

• Low in energy (100 g of baked aubergine provide less than 40 kcal)
• Fat-free (100 g of baked aubergine provide less than 0.5 g)
• Low in sugar (100 g of baked aubergine provide less than 5g)
• Source of potassium (100 g of baked aubergine provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of roasted/baked aubergine)

Potassium

• Potassium contributes to:
  • normal functioning of the nervous system,
  • normal muscle function,
  • maintenance of normal blood pressure.