Fried eggplant: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
Tender slices of eggplant, often lightly breaded or battered, then pan-fried or deep-fried until golden brown and crispy, offering a delightful texture and rich flavor. --- RECIPE --- Servings: 4 Prep Time: 20 minutes (plus 30 min salting) Ingredients: - 1 large eggplant, peeled and sliced into 1/2-inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (plain or seasoned) - 1/2 tsp salt - 1/4 tsp black pepper - Vegetable oil for frying Instructions: 1. Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels. 2. Set up a dredging station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs (mixed with salt and pepper) in a third. 3. Dip each eggplant slice first in flour, shaking off excess, then in egg, and finally coat thoroughly with breadcrumbs. 4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 3-4 minutes per side, or until golden brown and tender. 5. Remove fried eggplant and place on a wire rack lined with paper towels to drain excess oil. 6. Serve immediately.
Per 100g reference serving, Fried eggplant provides 218 kcal of energy, 3.66g protein (7% of calories), 22.3g total carbohydrates (41% of calories, including 2g dietary fiber and 1.77g sugars), and 12.8g total fat (52% of calories).
Vitamins Profile in Fried eggplant (Per 100g)
Track how Fried eggplant 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) | 0.8 mg | 0.9% DV |
| Vitamin D (D2 + D3) | 0.1 µg | 0.5% DV |
| Vitamin B12 (Cobalamin) | 0.04 µg | 1.7% DV |
| Vitamin A (RAE) | 5 µg | 0.6% DV |
| Vitamin E (Alpha-Tocopherol) | 2.43 mg | 16.2% DV |
| Vitamin K (Phylloquinone) | 13.8 µg | 11.5% DV |
| Vitamin B1 (Thiamin) | 0.262 mg | 21.8% DV |
| Vitamin B2 (Riboflavin) | 0.139 mg | 10.7% DV |
| Vitamin B3 (Niacin) | 2 mg | 12.5% DV |
| Vitamin B6 (Pyridoxine) | 0.052 mg | 3.1% DV |
| Total Folate (Vitamin B9) | 49 µg | 12.2% DV |
| Folate (Dietary Folate Equivalents) | 72 µg | 18% DV |
| Natural Food Folate | 16 µg | 4% DV |
| Choline | 14.4 mg | 2.6% DV |
| Preformed Retinol | 5 µg | 0.6% DV |
| Beta-Carotene | 5 µg | 0.1% DV |
| Lutein + Zeaxanthin | 31 µg | 0.3% DV |
Minerals & Electrolytes in Fried eggplant (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) | 1.6 mg | 8.9% DV |
| Calcium (Ca) | 28 mg | 2.2% DV |
| Magnesium (Mg) | 14 mg | 3.3% DV |
| Potassium (K) | 135 mg | 2.9% DV |
| Zinc (Zn) | 0.32 mg | 2.9% DV |
| Selenium (Se) | 5.4 µg | 9.8% DV |
| Phosphorus (P) | 49 mg | 3.9% DV |
| Copper (Cu) | 0.08 mg | 8.9% DV |
| Sodium (Na) | 315 mg | 13.7% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.54 g | 33.8% DV |
| Linoleic Acid (Omega-6 PUFA) | 4.29 g | 30.6% DV |
| Monounsaturated Fat (MUFA) | 5.22 g | 17.4% DV |
| Polyunsaturated Fat (PUFA) | 4.84 g | 24.2% DV |
| Saturated Fat (SFA) | 1.78 g | 8.9% DV |
| Dietary Cholesterol | 11 mg | 3.7% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
Related USDA Foods to Compare
Frequently Asked Questions
100 grams of Fried eggplant contains 218 calories (kcal), 3.66g of protein, 22.3g of carbohydrates (2g fiber, 1.77g total sugars), and 12.8g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Fried eggplant has an estimated food pH of 5.5 and a Potential Renal Acid Load (PRAL) score of 0.043 mEq/100g, classifying it as Neutral PRAL Balance.
Allergen tags for Fried eggplant: Cereals containing gluten. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 12+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Fried eggplant by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.