Native eggplant, fruit, boiled (without salt), drained
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 |
---|---|---|---|
89000 | Water | ||
4300 | Fiber, total dietary | ||
4200 | Carbohydrate | ||
1400 | Protein | ||
600 | ASH, TOTAL | ||
400 | Total lipid (fat) | ||
220 | Fatty acids, total polyunsaturated | ||
180 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
128 | Potassium, K | ||
100 | Fatty acids, total saturated | ||
40 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
35 | Energy | ||
30 | Fatty acids, total monounsaturated | ||
28 | Phosphorus, P | ||
16 | Magnesium, Mg | ||
14 | Tryptophan | ||
12 | Calcium, Ca | ||
3 | Sodium, Na | ||
1 | Vitamin C | ||
0.9 | Iron, Fe | ||
0.6 | Niacin | ||
0.4 | Niacin | ||
0.19 | Zinc, Zn | ||
0.13 | Copper, Cu | ||
0.127 | Carotene, beta | ||
0.1 | Vitamin E (alpha-tocopherol) | ||
0.08 | Riboflavin | ||
0.05 | Thiamin | ||
0.04 | Pyridoxine (Vitamin B6 | ||
0.021 | Vitamin A, IU | ||
0.018 | Folic acid |