Eggplant, cooked, fat added: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
Rich and tender eggplant, cooked and enhanced with a touch of fat, which helps to soften its texture and deepen its savory notes. --- RECIPE --- Servings: 2-3 Prep Time: 20 minutes Ingredients: - 1 medium eggplant - 2 tablespoons cooking oil (or other fat) - Salt to taste - Black pepper to taste Instructions: 1. Wash eggplant and cut into 1-inch cubes or slices. (Optional: salt and let sit for 30 mins, then rinse and pat dry). 2. Heat cooking oil in a large skillet over medium-high heat. 3. Add eggplant and cook, stirring frequently, for 10-15 minutes, or until very tender and browned. 4. Season with salt and pepper before serving.
Per 100g reference serving, Eggplant, cooked, fat added provides 51 kcal of energy, 1.03g protein (8% of calories), 6.13g total carbohydrates (45% of calories, including 3.1g dietary fiber and 3.68g sugars), and 2.92g total fat (47% of calories).
Vitamins Profile in Eggplant, cooked, fat added (Per 100g)
Track how Eggplant, cooked, fat added contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 1.9 mg | 2.1% DV |
| Vitamin A (RAE) | 13 µg | 1.4% DV |
| Vitamin E (Alpha-Tocopherol) | 0.72 mg | 4.8% DV |
| Vitamin K (Phylloquinone) | 5.9 µg | 4.9% DV |
| Vitamin B1 (Thiamin) | 0.037 mg | 3.1% DV |
| Vitamin B2 (Riboflavin) | 0.037 mg | 2.8% DV |
| Vitamin B3 (Niacin) | 0.642 mg | 4% DV |
| Vitamin B6 (Pyridoxine) | 0.096 mg | 5.6% DV |
| Total Folate (Vitamin B9) | 20 µg | 5% DV |
| Folate (Dietary Folate Equivalents) | 20 µg | 5% DV |
| Natural Food Folate | 20 µg | 5% DV |
| Choline | 7.4 mg | 1.3% DV |
| Preformed Retinol | 12 µg | 1.3% DV |
| Beta-Carotene | 19 µg | 0.5% DV |
| Lutein + Zeaxanthin | 36 µg | 0.4% DV |
Minerals & Electrolytes in Eggplant, cooked, fat added (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 0.24 mg | 1.3% DV |
| Calcium (Ca) | 10 mg | 0.8% DV |
| Magnesium (Mg) | 15 mg | 3.6% DV |
| Potassium (K) | 239 mg | 5.1% DV |
| Zinc (Zn) | 0.17 mg | 1.5% DV |
| Selenium (Se) | 0.3 µg | 0.5% DV |
| Phosphorus (P) | 25 mg | 2% DV |
| Copper (Cu) | 0.084 mg | 9.3% DV |
| Sodium (Na) | 132 mg | 5.7% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.101 g | 6.3% DV |
| Linoleic Acid (Omega-6 PUFA) | 0.763 g | 5.5% DV |
| Monounsaturated Fat (MUFA) | 0.988 g | 3.3% DV |
| Polyunsaturated Fat (PUFA) | 0.864 g | 4.3% DV |
| Saturated Fat (SFA) | 0.752 g | 3.8% DV |
| Dietary Cholesterol | 2 mg | 0.7% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Eggplant, cooked, fat added contains 51 calories (kcal), 1.03g of protein, 6.13g of carbohydrates (3.1g fiber, 3.68g total sugars), and 2.92g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Eggplant, cooked, fat added has an estimated food pH of 5.5 and a Potential Renal Acid Load (PRAL) score of -4.11 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Eggplant, cooked, fat added: None of the Top 9 major allergens. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 6+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Eggplant, cooked, fat added by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.