Healthy Food Database

Eggplant
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A member of the nightshade family, eggplant is related to the potato and tomato, although it is actually a fruit. There are many varieties of eggplant ranging in colour and size. The most common is egg-shaped, large and purple/ black in colour.
Other varieties are now available, in colours ranging from white, green, purple, violet and orange in varying shapes and sizes.

Select those with a smooth, glossy skin, free of blemishes and soft patches and one that feels heavy for its size.

Store in the crisper section of the fridge in a plastic bag and use within 4 days.

Large eggplants can have a tough skin so buy medium sized eggplants instead.

Note: If eggplant is peeled, the salicylate content drops to moderate.
Category: Fruit
In Season: Summer Autumn
To Buy:
Select those with a smooth, glossy skin, free of blemishes and soft patches and one that feels heavy for its size.
To Store:
Store in the crisper section of the fridge in a plastic bag and use within 4 days.
Tips & Tricks:
Large eggplants can have a tough skin so buy medium sized eggplants instead.
Cooking Tips:
Overripe eggplants should be cut first and sprinkled with sea salt on each side. Cover and weigh down with a flat tray for 20 minutes. Rinse thoroughly to wash off any salt before using.

Nutrition per 1 Unit:

Weight (grams):
235
Carbohydrates, g:
6.1
Protein (g):
1.2
Saturated Fat, g :
0.034
Vitamin B1:
Vitamin C:
Amines:
High
Glutamates:
n/a
Energy (kJ):
214
Fibre, g:
Fat (g):
0.2
Monosaturated Fat , g:
0.016
Niacin (B3):
Potassium:
Salicylates:
Very high

Benefits the Following Health Conditions:*

Find recipes with Eggplant

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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