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Bien
Genial
Buenísima, grande y firme
Net weight:
Details of each combination:
One of the most versatile foods in the kitchen.
Meaty and spongy in 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, and iron, as well as vitamins (A and C) and fiber.
| Nutritional values | Value | Unit |
| Energy | 20 | kcal |
| Fats (lipids) | 0.2 | g |
| Protein | 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 | 262 | mg |
| Magnesium | 13 | mg |
| Sodium | 3 | mg |
| Phosphorus | 21 | mg |
| Iodide | 0 | ug |
| Selenium | 0.4 | ug |
| Zinc | 0.1 | mg |
Sources:BEDCA (Spanish Food Composition Database). Ministry of Science and Innovation. Farran A, Zamora R, Cervera P. Food Composition Table of CESNID. 2004.
Net weight:
Details of each combination:
One of the most versatile foods in the kitchen.
Meaty and spongy in 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, and iron, as well as vitamins (A and C) and fiber.
| Nutritional values | Value | Unit |
| Energy | 20 | kcal |
| Fats (lipids) | 0.2 | g |
| Protein | 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 | 262 | mg |
| Magnesium | 13 | mg |
| Sodium | 3 | mg |
| Phosphorus | 21 | mg |
| Iodide | 0 | ug |
| Selenium | 0.4 | ug |
| Zinc | 0.1 | mg |
Sources:BEDCA (Spanish Food Composition Database). Ministry of Science and Innovation. Farran A, Zamora R, Cervera P. Food Composition Table of CESNID. 2004.
