EggplantVegetable
25
kcal / 100g
137
kcal / 1 eggplant, unpeeled (approx 1-1/4 lb)
1 thing to watch for
Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.
Nutrition Facts (per 100g)
| Nutrient | Amount | %DV |
|---|---|---|
| Energy | 25kcal | — |
| Protein | 0.98g | 2% |
| Total lipid (fat) | 0.18g | 0% |
| Fatty acids, total saturated | 0.034g | 0% |
| Cholesterol | 0mg | 0% |
| Carbohydrate, by difference | 5.88g | 2% |
| Fiber, total dietary | 3g | 11% |
| Total Sugars | 3.53g | — |
| Sodium, Na | 2mg | 0% |
Vitamins & Minerals
Diet Compatibility
- VeganYes
Yes — Eggplant is vegan.
Based on Open Food Facts ingredient analysis. How we set this
- VegetarianYes
Yes — Eggplant is vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
- Palm Oil FreeYes
Yes — Eggplant is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
- Gluten-FreeYes
Yes — Eggplant is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Dairy-FreeYes
Yes — Eggplant is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Nut-FreeYes
Yes — Eggplant is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
- Soy-FreeYes
Yes — Eggplant is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Egg-FreeYes
Yes — Eggplant is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- KetoYes
Yes — Eggplant is keto-friendly (2.88 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-CarbYes
Yes — Eggplant is low-carb (2.88 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-SugarYes
Yes — Eggplant is low in sugar (3.53 g sugar per 100g, within the ≤5 g sugar bar).
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
- High-ProteinNo
No — Eggplant is not high in protein (0.98 g protein per 100g, below the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
- Low-FatYes
Yes — Eggplant is low-fat (0.18 g fat per 100g, within the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
- Low-CalorieYes
Yes — Eggplant is low-calorie (25 kcal per 100g, within the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this
Read the sourced research
Raw eggplant has about 2.9g net carbs per 100g (total carbs minus fiber), per USDA FoodData Central. That's low enough to fit easily within a typical keto daily carb allowance. [7]
Monash University, which developed and lab-tests the FODMAP framework, includes eggplant among its recommended low-FODMAP vegetables. [8]
Secondary sources citing Monash's app data put eggplant's low-FODMAP ('green') serving at about 75g, with up to 178g still in the moderate ('amber') range. These gram figures come from blogs reporting Monash's proprietary app rather than from Monash's own site directly. [9]
Portions larger than about 75g get high in sorbitol and can trigger FODMAP symptoms in sensitive people. Eggplant dips or dense bakes can concentrate this further since cooking shrinks the vegetable down. [10]
Eggplant belongs to the nightshade (Solanaceae) family along with potato and tomato, with cross-reactivity expected across family members. Case reports describe eggplant triggering anaphylaxis specifically in people with latex allergy, linked to a shared protein found in both eggplant and latex. [11]
A clinical study found most of eggplant's identified allergy-triggering proteins (9 of them) concentrated in the peel, versus just 3 in the pulp. Cooking cut down but didn't fully remove these allergens — several peel proteins were still detectable afterward. [12]
An allergy advocacy organization's food list rates eggplant as low or undetermined cross-reactivity risk for latex-fruit syndrome. [13]
Health Benefits
Nasunin, an antioxidant compound concentrated in eggplant peel, showed strong free-radical-scavenging activity in lab tests. In the same experiments, it reduced hydrogen-peroxide-induced damage to rat brain tissue at low concentrations. [1]
A 2018 scientific review credits eggplant's vitamins, phenolics, and antioxidants with real nutritional value. The review notes eggplant's pharmaceutical and metabolic research is still limited compared to other nightshade crops. [2]
Healthline reports potential heart-health, blood-sugar, weight-management, and cancer-related benefits tied to eggplant's fiber and antioxidants. Most of this evidence comes from preliminary, test-tube, or animal studies, and more human research is needed. [3]
One eggplant contains about 11mg of solanine, far below the roughly 136mg threshold linked to illness in an average adult. WebMD also notes there's no large-scale evidence that nightshades like eggplant cause inflammation in the general population. [4]
A Cleveland Clinic dietitian says people with inflammatory or autoimmune conditions like arthritis or IBD may want to try cutting nightshades to see if symptoms improve. This is described as patient-specific, not something shown to work for everyone. [5]
Storage & Buying Tips
Store eggplant at 10-12°C (50-54°F) with 90-95% relative humidity. Below 10°C, chilling injury can show up within 6-8 days at 5°C.
Quality also drops fast after about 14 days in storage. [6]
Frequently Asked Questions
Can you eat eggplant raw or does it have to be cooked?
Raw eggplant flesh and skin are safe to eat — it's only the plant's leaves and flowers that are toxic. Solanine is present, but you'd need to eat more than a dozen whole eggplants at once to reach a level linked to illness.
Most people still cook it, though, since raw eggplant tends to taste bitter with a spongy texture. Salting and draining slices, picking smaller varieties, or peeling can all soften that bitterness if you want to eat it raw. [14]
Does cooking eggplant reduce its solanine content?
It depends on how you cook it. Boiling doesn't get rid of solanine, but frying has been reported to break it down.
Either way, this barely matters in practice — a single eggplant carries only about 11mg of solanine, well under the roughly 136mg that could cause illness in an average adult. [14]
Is it safe to eat eggplant during pregnancy?
There's no dedicated research on eggplant specifically during pregnancy in what we found. General nightshade-safety sources report no hard evidence that eggplant or other nightshades are harmful, and its solanine content stays well below illness-linked levels in a normal serving.
Those general safety points would apply during pregnancy the same as any other time, but consider this inferred rather than pregnancy-specific evidence. [4]
What are the signs of an eggplant allergy?
Common symptoms include an itchy or tingling mouth, throat, or lips, along with hives, nausea, vomiting, diarrhea, or a persistent cough. These usually show up within minutes of eating eggplant, though a delayed reaction of a few hours is possible.
A true eggplant allergy is uncommon, but rare cases can trigger anaphylaxis — difficulty breathing, throat or facial swelling, wheezing, dizziness, or a weak pulse. That combination needs emergency medical attention right away. [15]
Why does eggplant absorb so much oil when cooking?
Eggplant flesh is naturally spongy and full of tiny air pockets, and those pockets soak up hot oil fast once you start frying. Food-engineering research on eggplant frying confirms this is a structural property of the vegetable itself.
Salting slices beforehand to draw out moisture, or cooking at higher heat, can cut down how much oil it takes on. Neither trick gets rid of the absorption completely, though. [16]
Does eggplant skin need to be peeled before eating?
No — eggplant skin is edible and most recipes don't call for peeling it. It can get tougher on bigger, more mature eggplants, which is the main reason some cooks peel it for texture.
One allergy-relevant detail: a clinical study found most of eggplant's identified allergy-triggering proteins concentrated in the peel, with far fewer in the pulp. That's worth knowing if you're managing a known eggplant sensitivity, but it's not a reason for most people to bother peeling. [12]
Found in these products
None of the products in our database currently contain Eggplant.
Sources & Last Updated
Nutrition data: USDA FoodData Central, “Eggplant, raw” (SR Legacy, fdcId 169228), updated 2026-08-27.
Research reviewed 2026-08-27.
- Antioxidant activity of nasunin, an anthocyanin in eggplant peels - PubMed (2000-08-06)
- Health benefits and bioactive compounds of eggplant - PubMed (2018-11-30)
- Healthline Media — 7 Surprising Health Benefits of Eggplants (2017-06-30)
- WebMD — What to Know About Nightshade Vegetables (2021-04-09)
- Cleveland Clinic (2025-07-01)
- Eggplant | Postharvest Research and Extension Center
- Eggplant, raw - Nutrients - SR Legacy | USDA FoodData Central
- Monash Fodmap — Low FODMAP Meal Plan (2021-08-17)
- Low FODMAP vegetables (2023-01-10)
- Does eggplant contain FODMAPs? (2023-08-09)
- f262 Aubergine, eggplant | Thermo Fisher Scientific
- Babu et al., The World Allergy Organization Journal (2009-09-14)
- Latex Allergy and Foods (2020-04-29)
- https://www.eatingwell.com/article/7959043/is-it-safe-to-eat-raw-eggplant/
- Medical News Today — Eggplant allergy: What you need to know (2017-10-31)
- g-Frying of eggplant (Solanum melongena L.) (2021-02-28)