Eggplant, fruit, boiled (as part of a recipe)
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 87500 | Water | ||
| 5000 | Fiber, total dietary | ||
| 4900 | Carbohydrate | ||
| 1400 | Protein | ||
| 800 | ASH, TOTAL | ||
| 400 | Total lipid (fat) | ||
| 369 | Potassium, K | ||
| 190 | Fatty acids, total polyunsaturated | ||
| 160 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 90 | Fatty acids, total saturated | ||
| 39 | Energy | ||
| 33 | Phosphorus, P | ||
| 30 | Fatty acids, total monounsaturated | ||
| 30 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 18 | Calcium, Ca | ||
| 13 | Tryptophan | ||
| 10 | Magnesium, Mg | ||
| 9 | Vitamin C | ||
| 5 | Sodium, Na | ||
| 1.7 | Iron, Fe | ||
| 0.8 | Niacin | ||
| 0.6 | Niacin | ||
| 0.34 | Zinc, Zn | ||
| 0.28 | Copper, Cu | ||
| 0.11 | Pyridoxine (Vitamin B6 | ||
| 0.09 | Vitamin E (alpha-tocopherol) | ||
| 0.068 | Carotene, alpha | ||
| 0.06 | Riboflavin | ||
| 0.06 | Thiamin | ||
| 0.053 | Carotene, beta | ||
| 0.025 | Folic acid | ||
| 0.009 | Vitamin A, IU |