Eggplant

The carbohydrate content of eggplant depends on the variety but also the degree of ripeness: eggplant harvested too early are low in carbohydrates (sometimes less than 2 g per 100 g), which is unfavorable for the taste. The fibers of eggplant are quite abundant: 2.5 g per 100 g. They are composed mainly by proto-pectin (pectin related to cell walls of plants), and to a lesser extent by pectin and cellulose. When cooking, the proto-pectin, such as pectin, acquire a soft consistency and tender. Among the minerals (which reach a total of 0.5 g per 100 g), potassium dominates (260 mg per 100 g), while sodium does not exceed 3 mg: this gives the eggplant diuretics undeniable qualities. Because of its low energy intake, eggplant has a good mineral density (mineral content per 100 kcal) is the case for magnesium (72 mg/100 kcal), zinc (0.6 mg / 100 kcal), manganese (0.8 mg/100 kcal). Vitamins are well diversified group B vitamins, vitamin E (tocopherols plants), provitamin A in small quantities and of course vitamin C (at rates ranging between 2 and 8 mg per 100 g, depending on varieties and seasons). Other components are also present in small quantities in the eggplant. This is the case of organic acids (up to 400 mg per 100 g, with the dominant malic acid), gallic tannins, more or less abundant depending on variety, which are largely responsible for a certain astringency, and a browning of the pulp to the air. And finally, like all plants belonging to Solanaceae (including tomato, potato eggplant …), contains natural steroids to trace. These substances, yet difficult to extract and identify, have a characteristic smell (which somewhat resembles the smell of “earth”), and a rather bitter taste. They are concentrated mainly in the green portions of eggplant in the leaves and roots of the plant.