Aubergine raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 19 kcal
- Energy (kilojoule)
- 80 kJ
- Protein (Nx6.25)
- 0.57 g
- Fat
- 0.18 g
- Carbohydrate, available
- 3.02 g
- Fibre, dietary, total
- 1.4 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 80 kJ/100 g | 80 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 19 kcal/100 g | 19 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 93.108 g/100 g | 93.108 | 2 | 1 | |
| Protein (Nx6.25) | 0.57 g/100 g | 0.57 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.18 g/100 g | 0.18 | 4 | 3 | |
| Carbohydrate, available | 3.02 g/100 g | 3.02 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.4 g/100 g | 1.4 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 6 | — | |
| Organic acids, total | 0.18 g/100 g | 0.18 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.4716 g/100 g | 0.4716 | 3 | 4 | |
| Vitamin A, retinol equivalents (RE) | 7.21 µg/100 g | 7.21 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 3.6 µg/100 g | 3.6 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta-carotene | 43.25 µg/100 g | 43.25 | 4 | 3 | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 0.03 mg/100 g | 0.03 | 4 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.03 mg/100 g | 0.03 | 4 | 3 | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 1 µg/100 g | 1 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 1 µg/100 g | 1 | 4 | 3 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.038 mg/100 g | 0.038 | 4 | 3 | |
| Vitamin B2 (riboflavin) | 0.045 mg/100 g | 0.045 | 4 | 3 | |
| Niacin equivalents | 0.717 mg/100 g | 0.717 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.6 mg/100 g | 0.6 | 4 | 3 | |
| Pantothenic acid | 0.23 mg/100 g | 0.23 | 4 | 3 | |
| Vitamin B6 | 68 µg/100 g | 68 | 4 | 3 | |
| Biotin | 1.9 µg/100 g | 1.9 | 4 | 6 | |
| Folate equivalent | 41 µg/100 g | 41 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 41 µg/100 g | 41 | 2 | 7 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 4.09 mg/100 g | 4.09 | 3 | 8 | |
| Salt (sodium chloride) | 0.01 g/100 g | 0.01 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 4 mg/100 g | 4 | 4 | 3 | |
| Chloride | 55 mg/100 g | 55 | 4 | 3 | |
| Potassium | 175 mg/100 g | 175 | 3 | 9 | |
| Calcium | 8 mg/100 g | 8 | 3 | 9 | |
| Magnesium | 12.5 mg/100 g | 12.5 | 3 | 9 | |
| Phosphorus | 21.4 mg/100 g | 21.4 | 4 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.2 mg/100 g | 0.2 | 3 | 9 | |
| Zinc | 0.11 mg/100 g | 0.11 | 2 | 10 | |
| Iodide | 0.8 µg/100 g | 0.8 | 4 | 3 | |
| Copper | 38 µg/100 g | 38 | 2 | 11 | |
| Manganese | 150 µg/100 g | 150 | 3 | 9 | |
| Fluoride | — µg/100 g | - | — | — | |
| Chromium | — µg/100 g | - | — | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.01 g/100 g | 0.01 | 3 | 12 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.17 g/100 g | 0.17 | 3 | 12 | |
| Tartaric acid | 0 g/100 g | 0 | 6 | — | |
| Polyols, total | 0.11 g/100 g | 0.11 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | - | — | — | |
| Sorbitol | 0.11 g/100 g | 0.11 | 3 | 13 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 2.48 g/100 g | 2.48 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1.64 g/100 g | 1.64 | 2 | 14 | |
| Fructose | 0.84 g/100 g | 0.84 | 2 | 15 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.21 g/100 g | 0.21 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.11 g/100 g | 0.11 | 3 | 8 | |
| Maltose | 0.1 g/100 g | 0.1 | 3 | 8 | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Sugars (mono- and disaccharides), total | 2.69 g/100 g | 2.69 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.22 g/100 g | 0.22 | 4 | 3 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.4 g/100 g | 1.4 | 5 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.3 g/100 g | 1.3 | 5 | — | |
| Fibre, water-soluble | 0.1 g/100 g | 0.1 | 5 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.039 g/100 g | 0.039 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.029 g/100 g | 0.029 | 4 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.01 g/100 g | 0.01 | 4 | 3 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 0.018 g/100 g | 0.018 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.0023 g/100 g | 0.0023 | 4 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.016 g/100 g | 0.016 | 4 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.087 g/100 g | 0.087 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.015 g/100 g | 0.015 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.015 g/100 g | 0.015 | 4 | 3 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.072 g/100 g | 0.072 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.072 g/100 g | 0.072 | 4 | 3 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 6 | — | |
| Amino acids, essential, total | 0.265 g/100 g | 0.265 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.03 g/100 g | 0.03 | 4 | 6 | |
| Arginine | 0.038 g/100 g | 0.038 | 2 | 16 | |
| Aspartic acid, including asparagine | 0.1 g/100 g | 0.1 | 4 | 6 | |
| Cysteine | 0.006 g/100 g | 0.006 | 4 | 6 | |
| Glutamic acid, including glutamine | 0.115 g/100 g | 0.115 | 4 | 6 | |
| Glycine | 0.026 g/100 g | 0.026 | 4 | 6 | |
| Histidine | 0.01 g/100 g | 0.01 | 2 | 16 | |
| Isoleucine | 0.032 g/100 g | 0.032 | 2 | 16 | |
| Leucine | 0.059 g/100 g | 0.059 | 2 | 17 | |
| Lysine | 0.038 g/100 g | 0.038 | 2 | 16 | |
| Methionine | 0.004 g/100 g | 0.004 | 2 | 16 | |
| Phenylalanine | 0.027 g/100 g | 0.027 | 2 | 16 | |
| Proline | 0.016 g/100 g | 0.016 | 4 | 6 | |
| Serine | 0.03 g/100 g | 0.03 | 4 | 6 | |
| Threonine | 0.034 g/100 g | 0.034 | 2 | 16 | |
| Tryptophan | 0.007 g/100 g | 0.007 | 2 | 17 | |
| Tyrosine | 0 g/100 g | 0 | 4 | 6 | |
| Valine | 0.054 g/100 g | 0.054 | 2 | 16 | |
| Nitrogen, total | 0.091 g/100 g | 0.091 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Nährstoffdatenbank
- Analyse
- Logische Null
Reference
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Wang, G., et al. ; Dietary fiber composition of selected foods in the People's Republic of China.; Journal of Food Composition and Analysis; 1991; 4#San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12#Kala, A. and J. Prakash; The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods.; International Journal of Food Science and Technology; 2006; 2#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11
- Converted value from: San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kala, A. and J. Prakash; The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods.; International Journal of Food Science and Technology; 2006; 2
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23
- San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- Converted value from: BVL; Lebensmittel Monitoring 2003; 2003#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44
- Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Converted value from: BVL; Lebensmittel Monitoring 2003; 2003#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993; 0
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2#San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12
- San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12#Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.