Eggplant

The eggplant belongs to the nightshade family; which includes, among other vegetables, potatoes, chillies, peppers and tomatoes.

The eggplant is a native plant of India and China where it has been cultivated for thousands of years. It is cultivated in Switzerland in summer and autumn and eggplants from Italy, Spain and France are also available in store produce sections. Eggplants are imported from Israel and Africa in the winter.

Eggplants are ripe when their skin is shiny, textured, smooth and plump.  The skin should spring back after applying finger pressure and the stem should be fresh and green. Very young, firm eggplants should not be bought, since they do not ripen after being picked. They have a high solanin content at this stage. Eggplant is unsuitable for raw consumption. It’s advisable to cook or fry eggplant with its skin, due to vitamins, phytochemicals (secondary plant substances) and dietary fibres contained in the skin.

Season: from June to September


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
23 kcal Protein 1 g Sodium 3 mg Betacarotene 50 µg
96 kJ Fat 0.2 g Potassium 262 mg B3 0.6 mg
  Carbohydrates 3.1 g Calcium 10 mg B6 0.08 mg
  Dietary fibres 2.4 g Magnesium 13 mg Folic acid 19 µg
    Phosphorus 21 mg C 2 mg
       

Energy: 23 kcal, 96 kJ

Nutrients: Protein 1 g, Fat 0.2 g, Carbohydrates 3.1 g, Dietary fibres 2.4 g

Minerals: Sodium 3 mg, Potassium 262 mg, Calcium 10 mg, Magnesium 13 mg, Phosphorus 21 mg

Vitamins: Betacarotene 50 µg, B3 0.6 mg, B6 0.08 mg, Folic acid 19 µg, C 2 mg

Did you know...?

The aubergine contains a wide range of vitamins and minerals. It also has high amounts of anthocyanin phytochemicals (secondary plant substances).

1 portion a day corresponds to:

A half of an aubergine