Eggplant, leaves, fresh, 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 |
---|---|---|---|
84400 | Water | ||
4700 | Protein | ||
4400 | Fiber, total dietary | ||
3900 | Carbohydrate | ||
1800 | ASH, TOTAL | ||
900 | Total lipid (fat) | ||
471 | Potassium, K | ||
390 | Fatty acids, total polyunsaturated | ||
353 | Calcium, Ca | ||
260 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
230 | Fatty acids, total saturated | ||
130 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
86 | Magnesium, Mg | ||
60 | Fatty acids, total monounsaturated | ||
59 | Tryptophan | ||
51 | Energy | ||
50 | Vitamin C | ||
46 | Phosphorus, P | ||
28 | Sodium, Na | ||
4.6 | Iron, Fe | ||
3.41 | Carotene, beta | ||
1.7 | Niacin | ||
0.78 | Zinc, Zn | ||
0.7 | Niacin | ||
0.568 | Vitamin A, IU | ||
0.41 | Vitamin E (alpha-tocopherol) | ||
0.28 | Pyridoxine (Vitamin B6 | ||
0.23 | Copper, Cu | ||
0.23 | Tocopherol, gamma | ||
0.18 | Riboflavin | ||
0.08 | Thiamin | ||
0.052 | Folic acid | ||
0.03 | Tocopherol, beta | ||
0.02 | Carotene, alpha | ||
0.01 | Tocopherol, delta |