Aubergine
Overview
Aubergine (Solanum melongena), also called eggplant, is a low-energy vegetable with dietary fibre, potassium, and water-soluble antioxidants. Purple-skinned varieties are notable for anthocyanins such as nasunin in the peel. Aubergine fits Mediterranean-style patterns that emphasise vegetables, olive oil, and diverse plant foods.
Nutritional Table (per 100 g)
Core nutrition
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Energy | 25 kcal | — |
| Protein | 1 g | — |
| Total fat | 0.2 g | — |
| Saturated fat | 0 g | — |
| Carbohydrates | 5.9 g | — |
| Sugars | 3.5 g | — |
| Fibre | 3 g | — |
Key micronutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Iron | 0.2 mg | 1.3% |
| Zinc | 0.2 mg | 1.5% |
| Magnesium | 14 mg | 3.3% |
| Selenium | 0.3 µg | 0.5% |
| Calcium | 9 mg | 0.9% |
| Potassium | 229 mg | 6.7% |
| Copper | 0.1 mg | 9% |
| Choline | 6.9 mg | 1.3% |
| Folate | 22 µg | 5.5% |
| Vitamin B12 | 0 µg | 0% |
| Vitamin B6 | 0.1 mg | 4.9% |
| Vitamin E | 0.3 mg | 2% |
| Vitamin K | 3.5 µg | 2.9% |
Recipes
1 recipe containing this food
Roasted Aubergine with Herb Olive Oil
Soft roasted aubergine finished with a late-added herb oil of rosemary, thyme, chilli flakes and olive oil, served with a light balsamic drizzle.
Food Context
Synergies
- Roasting or grilling with a modest amount of olive oil supports flavour and fat-soluble compound extraction from the skin; avoid excessive early oil if you want a less greasy texture.
- Pair with other vegetables and legumes for fibre diversity and gut microbial support.
Preparation
- Salting or resting sliced aubergine is optional; modern cultivars are often less bitter than older types.
- Cooking softens flesh and reduces oxalic acid concern for most diets; nutrient panels here are for raw flesh as in USDA reference data.
Substances
Substances in this food: editorial (Overview / literature) plus analytical (nutrition table).
12 substances in this food
Potassium
Electrolyte for nerve transmission, muscle function, and blood pressure regulation
Iron
Oxygen transport; dopamine synthesis (tyrosine hydroxylase cofactor)
Zinc
Cofactor in neurotransmission and antioxidant enzymes; dopamine modulation
Magnesium
Enzymatic cofactor (>300 reactions); neurotransmitters; mitochondria; redox balance
Selenium
Antioxidant enzyme cofactor (GPx); supports redox balance
Calcium
Bone health; neurotransmission; interacts with vitamin D and K2
Copper
Cofactor in redox enzymes; dopamine β-hydroxylase; iron metabolism interplay
Choline
Acetylcholine precursor; methyl donor; phospholipid synthesis for membranes
Vitamin B9 (Folate; 5-MTHF)
One-carbon metabolism; methylation; homocysteine recycling
Vitamin B6 (Pyridoxine → PLP)
PLP cofactor for neurotransmitter synthesis; relies on brain PDXK activation
Vitamin E (Tocopherols/Tocotrienols)
Lipid-phase antioxidant; protects PUFA (DHA) in membranes
References
- USDA FoodData Central SR Legacy: Eggplant, raw (FDC ID 169228) — per 100 g edible portion
- Anthocyanins in eggplant peel (e.g. nasunin) contribute to antioxidant interest in purple cultivars