Eggplant, cooked

Nutrient	Value	% DV
Energy
Energy (kcal)	35 kcal
Minerals
Calcium, Ca	6 mg	1%
Iron, Fe	0.25 mg	1%
Potassium, K	122 mg	3%
Sodium, Na	401 mg	17%
Zinc, Zn	0.12 mg	1%
Magnesium, Mg	11 mg	3%
Phosphorus, P	15 mg	2%
Copper, Cu	0.059 mg	3%
Selenium, Se	0.1 ug	0%
Fibers
Fiber, total dietary	2.5 g	10%
Protein
Protein	0.82 g	2%
Carbohydrates
Carbohydrate, by difference	8.64 g	3%
Sugars, total including NLEA	3.17 g
Fats
Total lipid (fat)	0.23 g	0%
Saturated fats
Fatty acids, total saturated	0.044 g	0%
14:0	0.001 g
16:0	0.032 g
18:0	0.012 g
Monounsaturated fats
Fatty acids, total monounsaturated	0.02 g
18:1	0.018 g
16:1	0.002 g
Polyunsaturated fats
Omega 3 (total)	0.015 g	1%
Fatty acids, total polyunsaturated	0.092 g
18:2	0.077 g
18:3	0.015 g
Vitamins
Vitamin E (alpha-tocopherol)	0.41 mg	1%
Vitamin C, total ascorbic acid	1.3 mg	2%
Vitamin B-6	0.085 mg	4%
Folate, total	14 ug	4%
Vitamin K (phylloquinone)	2.9 ug	4%
Vitamin A, RAE	2 ug
Carotene, beta	22 ug
Thiamin	0.075 mg	5%
Riboflavin	0.02 mg	1%
Niacin	0.594 mg	3%
Choline, total	9.3 mg	2%
Folate, food	14 ug	4%
Folate, DFE	14 ug	4%
General
Water	88.75 g	5%

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov