Know2eat

Eggplant

Solanum melongena

What eggplant has been studied for

2 associations assessed — 1 with at least some human evidence behind it. Strongest first.

  • 1 Limited
  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About eggplant

The fruit of a nightshade, eaten as a vegetable, with spongy flesh and skin ranging from deep purple to white. Its texture collapses on cooking, which is why it absorbs so much of whatever it is cooked in.

Also known as Aubergine, Brinjal, Baingan, Guinea squash

Heart HealthBlood Sugar & Metabolic Health

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Blood lipid profile

Heart Health
Limited evidence

Aubergine was widely promoted for cholesterol after animal studies of its fibre and phenolics. The small human trials that followed, including studies of aubergine-infused water, found little or no effect, and the better-controlled ones are the most negative.

Limited evidence. Early human work, or mostly lab and animal research.

2 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Blood glucose response

Blood Sugar & Metabolic Health
Insufficient evidence

Aubergine extracts inhibit carbohydrate-digesting enzymes in the laboratory, which is the basis for blood-sugar marketing. No adequately controlled human trial supports it.

Insufficient evidence. Not enough human research to say anything useful yet.

1 source

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Eggplant

Ask about Eggplant

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories25 kcal1%
Protein0.98 g2%
Total fat0.18 g0%
Carbohydrate5.88 g2%
Fibre3 g11%
Total sugars3.53 g—
Water92.3 g—
Fats
Saturated fat0.034 g0%
Monounsaturated fat0.016 g—
Polyunsaturated fat0.076 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.063 g—
Vitamins
Vitamin A1 µg0%
Vitamin C2.2 mg2%
Vitamin D0 µg0%
Vitamin E0.3 mg2%
Vitamin K3.5 µg3%
Thiamin (B1)0.039 mg3%
Riboflavin (B2)0.037 mg3%
Niacin (B3)0.649 mg4%
Pantothenic acid (B5)0.281 mg6%
Vitamin B60.084 mg5%
Folate22 µg6%
Vitamin B120 µg0%
Choline6.9 mg1%
Minerals
Calcium9 mg1%
Iron0.23 mg1%
Magnesium14 mg3%
Phosphorus24 mg2%
Potassium229 mg5%
Sodium2 mg0%
Zinc0.16 mg1%
Copper0.081 mg9%
Manganese0.232 mg10%
Selenium0.3 µg1%
Other measured compounds
Beta-carotene14 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin36 µg—
Caffeine0 mg—
Ash0.66 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Eggplant, raw (USDA FoodData Central, FDC ID 169228).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • friedIncreases energy density

    Frying replaces water in the sponge-like flesh with oil, which multiplies the energy content of the portion several times over.

  • roastedPreserves chlorogenic acid

    Grilling or roasting whole retains more of the phenolic content than boiling, which leaches water-soluble chlorogenic acid into the cooking liquid.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Fried aubergine absorbs a great deal of oil

    The spongy structure takes up oil more readily than almost any other vegetable, and a fried portion can carry several times the energy of a grilled one. This is the single biggest determinant of what an aubergine dish contributes.

  • Allergy

    Histamine-type reactions

    Aubergine is a recognised cause of itching, flushing and hives, reported particularly in India, and appears to act partly by liberating histamine rather than through classic allergy. Skin-prick testing is often negative even when symptoms are reproducible.

  • Worth knowing

    Glycoalkaloids and nightshade sensitivity claims

    Aubergine contains small amounts of solanine-type glycoalkaloids, far below the levels of concern in green potatoes. Claims that nightshades aggravate arthritis or autoimmune disease rest on uncontrolled reports and are not supported by trial evidence, though individual intolerance is possible.