Health Benefits:

Aids in digestion
Aids in intestinal disorders
Aids in weight loss
Anti inflammatory
Anti viral qualities
Helps control LDL cholesterol levels
Lowers blood pressure
May reduce cholesterol
May reduce risk of cancer
Pain reliever
Prevents sinusitis
Promotes heart health
Provides energy
Relieves PMS
Relieves constipation


Serving size: 1 cup cooked eggplant; Calories: 35; Fat: .1g; Cholesterol: 0mg; Sodium: 2mg; Carbs: 4.8g; Fiber: 2.5g;  Sugars: 2.9g; Protein: .8g; Potassium: 3%DV; Vitamin A: 1%DV; Vitamin C: 2%DV; Calcium: 1%DV; Iron: 2%DV

Did You Know?

  • Eggplant contains phytonutrients which protect cell membranes from damage and facilitates message transfer from nerve to nerce - this helps preserve your memory!
  • Eggplant has a very small amount of nicotine.
  • Health benefits of eggplant consumption are directly linked to the presence of a strong antioxidant called nasunin

Ways to Eat:

  • Fried
  • Grilled
  • Baked
  • Sauteed 
  • Roasted
  • Steamed
  • To tenderize the flesh you can sweat the eggplant by salting it and rest for 30 minutes. Rinsing after sweating will removed most of the salt




Farming Trivia:

  • Eggplant is native to India and has been cultivated since prehistorical times.
  • Eggplant production is very concentrated, with 96% of production coming from only five different countries.
  • Eggplant belongs to the nightshade family, also includes tomatoes, sweet peppers and potatoes



Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.