Eggplant
Eggplant
When used in cooking, eggplant is often stewed, fried, or stuffed. It is truly a global commodity with over 4,000,000 acres across the world cultivating eggplant.
Fun Facts:
Before the 1900s eggplant consumption was thought to cause insanity and was called the “mad apple,” by Europeans.
High society ladies of China used eggplant skins to make black dye and stained their teeth for fashionable cosmetic use.
The color found in eggplant skin, results from anthocyanin, a water-soluble falvonoid pigment. This pigment also creates the red, blue, and purple coloring in other vegetables, fruits, and flowers.
Seasonality:
California, May, June, July, August, September, October
Who Grows It
|
Nutrition Facts Serving Size: 1/2 cup cubed |
|
| Amount Per Serving | |
| Calories: 10 | |
| % Daily Value* | |
| Total Fat: 0.08g | 0% |
| Cholesterol: 0mg | 0% |
| Sodium: 1mg | 0.04% |
| Total Carbohydrate: 2.34g | 0.78% |
| Dietary Fiber: 1.4 | 0% |
| Sugars: 0.96g | |
| Protein: 0.41g | |
| Vitamin A 0.22% | Vitamin C 1.5% |
| Calcium 0.4% | Iron 0.56% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: USDA National Nutrient Database |
|