Native 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 |
---|---|---|---|
87300 | Water | ||
5000 | Fiber, total dietary | ||
4800 | Carbohydrate | ||
1700 | Protein | ||
800 | ASH, TOTAL | ||
500 | Total lipid (fat) | ||
299 | Potassium, K | ||
250 | Fatty acids, total polyunsaturated | ||
210 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
120 | Fatty acids, total saturated | ||
40 | Energy | ||
40 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
36 | Phosphorus, P | ||
30 | Fatty acids, total monounsaturated | ||
30 | Magnesium, Mg | ||
16 | Tryptophan | ||
15 | Calcium, Ca | ||
4 | Sodium, Na | ||
2 | Vitamin C | ||
1.4 | Iron, Fe | ||
1 | Niacin | ||
0.7 | Niacin | ||
0.29 | Zinc, Zn | ||
0.16 | Copper, Cu | ||
0.148 | Carotene, beta | ||
0.14 | Riboflavin | ||
0.12 | Vitamin E (alpha-tocopherol) | ||
0.08 | Thiamin | ||
0.07 | Pyridoxine (Vitamin B6 | ||
0.029 | Folic acid | ||
0.025 | Vitamin A, IU |