Eggplant - Wikipedia

Most commonly purple, the spongy, absorbent fruit is used in several cuisines.
Raw eggplant is 92% water, 6% carbohydrates, 1% protein
, and has negligible 
fat (table). It provides low amounts of essential nutrients, with only manganese having a moderate percentage (11%) of the Daily Value
. Minor changes in nutrient composition occur with season, environment of cultivation (open field or 
), and 

Thoughts 🤔 by Soumendra Kumar Sahoo is licensed under CC BY 4.0