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Light vegetable dish providing fiber, vitamin C, and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
7.6g
· 80%
Protein
1.2g
· 13%
Fat
0.3g
· 7%
Fiber
2.7g
Vitamins
Vitamin C
37mg · 41% DV
B6
0.18mg · 11% DV
Vitamin K
8µg · 7% DV
Folate
24µg · 6% DV
Minerals
Potassium ⭐
250mg · 7% DV
Magnesium
16mg · 4% DV
Phosphorus
30mg · 4% DV
Calcium
16mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Baked eggplant with pepper and onion provides 35 calories per 100 g.
A 100 g serving contains 1.2 g of protein. It is a low-protein vegetable dish that can complement a balanced meal.
It contains 7.6 g of carbohydrates per 100 g. This is a moderate carbohydrate amount for a vegetable-based dish.
It provides 2.7 g of fiber per 100 g. Its fiber content can contribute to the filling quality of a meal.
Its glycemic index is 20. This places it in the low-glycemic-index range.
It is listed as compatible with a keto diet. Since it contains 7.6 g of carbohydrates per 100 g, it should still fit within an individual's daily carbohydrate target.
Yes, it is compatible with vegan and vegetarian diets. It is also suitable for Paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes. It contains just 0.3 g of fat per 100 g, making it a very low-fat dish.
With 35 calories, 2.7 g of fiber, and 0.3 g of fat per 100 g, it can fit into a calorie-conscious eating plan. Overall intake depends on the portion eaten.
Yes, it is classified as minimally processed. It is a vegetable-based option with a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.