Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture
Amounts per 1 cup (99g)
Vitamins
Vitamin A 36.6IU
Vitamin C 1.3mg
Vitamin D ~
Vitamin E 0.4mg
Vitamin K 2.9mcg
Thiamin 0.1mg
Riboflavin 0.0mg
Niacin 0.6mg
Vitamin B6 0.1mg
Folate1 3.9mcg
Vitamin B12 0.0mcg
Pantothenic Acid 0.1mg
Choline 9.3mg
Betaine ~
Minerals
Calcium 5.9mg
Iron 0.2mg
Magnesium 10.9mg
Phosphorus 14.8mg
Potassium 122mg
Sodium 237mg
Zinc 0.1mg
Copper 0.1mg
Manganese 0.1mg
Selenium 0.1mcg
Fluoride ~
Heart health
The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods may benefit human health.
Blood cholesterol
Research on the effects of eggplant consumption in animal studies has shown that rabbits with high cholesterol that consumed eggplant juice displayed a significant decrease in weight and blood cholesterol levels.
Cancer
Polyphenols in eggplant have been found to exhibit anti-cancer effects. Anthocyanins and chlorogenic acid function as antioxidants and anti-inflammatory compounds. They protect body cells from damage caused by free radicals and in turn prevent tumor growth and invasion and spread of cancer cells. They also stimulate detoxifying enzymes within cells and promote cancer cell death.
Cognitive function
Findings from animal studies suggest that nasunin, an anthocyanin within eggplant skin, is a powerful antioxidant that protects the lipids comprising cell membranes in brain cells from free radical damage. It has also been proven to help facilitate the transport of nutrients into the cell and wastes out.
Research has also shown that anthocyanins inhibit neuroinflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory.
Weight management and satiety
Dietary fibers are commonly recognized as important factors in weight management and loss by functioning as "bulking agents" in the digestive system. These compounds increase satiety and reduce appetite, making you feel fuller for longer and thereby lowering your overall calorie intake. Since eggplant is already low in calories, it makes a great part of a healthy, low-calorie diet.
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