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Detail of each combination:
One of the most versatile foods in the kitchen.
Fleshy and spongy texture. Rich in zinc, potassium and with diuretic, laxative and relaxing properties.
High water content and very low in carbohydrates and calories.
The main component of eggplant is water (93%), although it also contains potassium and, in small amounts, magnesium, calcium, iron, as well as vitamins (A and C) and fiber.
| Nutritional Values | Value | Unit |
| Energy | 20 | kcal |
| Fat (lipids) | 0.2 | g |
| Proteins | 0.7 | g |
| Water | 92.2 | g |
| Fats and Carbohydrates | ||
| Fiber | 2.4 | g |
| Carbohydrates | 3.8 | g |
| Monounsaturated Fatty Acids | 0 | g |
| Polyunsaturated Fatty Acids | 0.09 | g |
| Cholesterol | 0 | mg |
| Vitamins | Value | Unit |
| Vitamin A | 8 | ug |
| Vitamin D | 0 | ug |
| Vitamin E | 0.03 | mg |
| Folate | 19 | ug |
| Niacin | 0.6 | mg |
| Riboflavin | 0.03 | mg |
| Thiamine | 0.04 | mg |
| Vitamin B-12 | 0 | ug |
| Total Vitamin B-6 | 0.1 | mg |
| Vitamin C (ascorbic acid) | 4 | mg |
| Minerals | Value | Unit |
| Calcium | 10 | mg |
| Iron | 0.3 | mg |
| Potassium | Translated automatically |
