Health BENEFITS of Eggplant:
High in Manganese
- helps the body absorb calcium
- important for strong bones and joints
- supports antioxidant enzymes that fight free radicals
(see full list here)
High in Copper
- aids the body in producing ATP, the body's main source of energy
- helps release stored iron to make oxygen-carrying red blood cells
- assists in making and maintaining strong connective tissues
(see full list here)
High in Vitamin B1 (Thiamine)
- helps the body convert food into energy
- promotes a strong digestive system
- supports the production of hydrochloric acid
(see full list here)
High in Vitamin B6 (Pyridoxine)
- helps the body convert food into energy
- supports a healthy nervous system
- helps make oxygen-carrying red blood cells
(see full list here)
High in Anthocyanins (Phytonutrients)
- protect cells from damaging free radicals
- lower the risk of cardiovascular disease and cancer
- slow tumor growth in cancer cells
Good Amounts of:
MACRONUTRIENT PERCENTAGE OF CALORIES
(1 cup cubed eggplant, cooked = approximately 35 calories)
MACRONUTRIENT BREAKDOWN
(grams per 1 cup cubed eggplant, cooked)
8.6g
Carbohydrates
.8g
Protein
.2g
Fat
FIBER & NATURAL SUGARS
(grams per 1 cup cubed eggplant, cooked)
2.5g
Fiber*
3.2g
Natural Sugars*
NET CARBS
(grams per 1 cup cubed eggplant, cooked)
6.1g
Carbohydrates – Fiber = Net Carbs
*Recommended fiber intake is 25g for women and 38g for men each day per the National Academies of Sciences, Engineering, and Medicine.
*Natural sugars occur naturally in whole foods. There is no specific recommendation for natural sugars. However, the recommended maximum amount of "added sugar" per the American Heart Association is 24g (6 teaspoons) for women and 36g (9 teaspoons) for men each day. Added sugar is the sugar added to processed and packaged foods and does not include natural sugars. The less added sugar in your diet the better! (4g sugar = 1 teaspoon of sugar)
Nutritional Data Source: U.S. Agricultural Research Service Nutrition Data Release 28.