Description: Eggplants come in colors from white to lavender and the most commonly known deep purple. They may be pear shaped, egg shaped or round.



Availability: July – October

Facts: Native to India and first cultivated in China. Early varieties cultivated in the U.S. and Canada were white and shaped like hen or goose egg – Imagine seeing a plant that looked like a small tree with eggs hanging from it!: hence the name eggplant.

Serving Size: ½ cup

Selection: Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color should be vivid. They should be free of scars, and bruises.

food - Eggplant nutrition labelStorage: Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days.

Nutrition Benefits: Low in Saturated Fat, Sodium, and Cholesterol, good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin.

Pigments: anthocynanins

Phytochemicals: caffeic acid, chlorogenic acid, tannins, saponins, and nasunin

ORAC Score: 390

For more information about eggplant