Eat a colorful variety of fruits and vegetables every day!

Tuesday, August 27, 2013


Eggplant is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash.

Eggplant Basics

Eggplant comes in a range of shapes and colors. Globe eggplants are the largest and most common. The smaller Japanese eggplant is long and narrow, with fewer seeds, thinner skin, and a milder, less bitter flavor than the globe variety.

In Season: Though available year-round, eggplant peaks in the summer.

What to Look For: The flesh of an eggplant should give a bit when gently pressed; it should have no hard spots. The skin should be shiny and smooth, not wrinkled or mottled. Stems should be green. Avoid those with brown or soft spots.

How to Store: Whole eggplant will keep up to a few days in a cool place. Avoid storing in the refrigerator, as this will damage the eggplant's texture.

  1. Amount Per 1 cup, cubes (82 g)
    Calories 20
  2. % Daily Value*
    Total fat 0.2 g0%
    Saturated fat 0 g0%
    Polyunsaturated fat 0.1 g
    Monounsaturated fat 0 g
    Cholesterol 0 mg0%
    Sodium 2 mg0%
    Potassium 188 mg5%
    Total Carbohydrate 4.8 g1%
    Dietary fiber 2.5 g10%
    Sugar 2.9 g
    Protein 0.8 g1%
    Vitamin A0%Vitamin C3%
    Vitamin B-65%Vitamin B-120%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  3. Sources include: USDA

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