Eggplant (medium sized)

Produce Description:

Known for its unique texture and taste, the eggplant has been cultivated since 500 B.C. Initially, people did not like eggplants because they tasted very bitter. In the 18th century, new varieties of eggplant were developed and the bitter taste was eliminated. Eggplants are great for cardiovascular health and joint health.

Overview
Nutrition
Varieties

The chlorogenic acid in eggplants helps fight cancer and viruses. The nasunin found in eggplants is a powerful antioxidant that protects cell membranes from free radicals.

Eggplants prevent free radical damage to the joints, which in turn reduces the damage caused by rheumatoid arthritis. Phytonutrients in eggplants can lower blood cholesterol. Nasunin helps rid the body of excess iron and lowers the risk of heart disease risk.

Alanine: 0.234 g -

Arginine: 0.261 g -

Aspartic acid: 0.751 g -

Calcium, Ca: 41 mg -

Carbohydrate, by difference: 26.93 g -

Carotene, beta: 64 Âµg -

Copper, Cu: 0.371 mg -

Cysteine: 0.027 g -

Fatty acids, total monounsaturated: 0.073 g -

Fatty acids, total polyunsaturated: 0.348 g -

Fatty acids, total saturated: 0.156 g -

Fiber, total dietary: 13.7 g -