Eggplant Benefits and Nutrition: USDA Facts, Nasunin and Allergy

Eggplant benefits are mostly about what this spongy purple vegetable brings to a meal: fiber, water and very few calories, plus anthocyanin pigments in the skin. A cup of boiled eggplant has about 35 calories and 2.5 grams of fiber in USDA data, roughly 9% of the Daily Value, while its vitamins and minerals are modest. Below are the USDA eggplant nutrition facts raw and cooked, what the research on nasunin and other eggplant compounds actually covers, why the cooking method matters more than the eggplant itself, and what is known about eggplant allergy and the nightshade question.

Peptide Labs does not sell eggplant or eggplant products. This article is general nutrition information, not medical advice.

What is eggplant?

Eggplant (Solanum melongena), called aubergine in Britain and brinjal in India, is the fruit of a plant in the nightshade family, the same family as tomatoes, potatoes and peppers. Like zucchini, it is botanically a fruit but cooked as a vegetable. The familiar American globe eggplant is large and deep purple; Italian, Japanese and Chinese types are smaller or longer and thinner, and white, green and striped varieties exist. A 2025 review of eggplant chemistry describes a wide range of plant compounds in the fruit, including phenolic compounds, flavonoids, terpenoids and glycoalkaloids.

Eggplant nutrition facts from USDA

Values come from USDA FoodData Central SR Legacy: eggplant, raw (FDC 169228), and eggplant, boiled and drained without salt (FDC 169229). Percent Daily Values use the FDA Daily Values.

A whole eggplant of about 1 1/4 pounds (548 grams raw and unpeeled in USDA portion data) works out to roughly 137 calories and 16 grams of fiber. The boiled entry lists more calories and carbohydrate per 100 grams than the raw one because boiled, drained eggplant holds slightly less water, and a cooked cup has less potassium than a raw cup in USDA data. In short, eggplant nutrition is about fiber and bulk rather than vitamins; for vitamin C, a bell pepper or a tomato does far more, as the comparison table in our sibling zucchini guide shows.

Eggplant benefits: what the research shows

We found no randomized trials in which people ate eggplant and were followed for health outcomes. The research is mostly chemistry, lab and animal work:

• Nasunin in the skin: nasunin is the purple anthocyanin pigment of eggplant peel. In a 2000 lab study, nasunin isolated from eggplant peels scavenged free radicals in test tubes and protected samples of rat brain tissue from fat oxidation. A 2006 rat study found that nasunin was absorbed into the blood in its original form. Neither study shows an effect from eating eggplant in people.
• Fiber: the most practical benefit. A boiled cup supplies about 9% of the fiber Daily Value; our high-fiber foods guide gives comparisons, and our fiber intake guide explains the Daily Value.
• Antioxidant claims: eggplant often appears in lists of antioxidant-rich foods because of its skin pigments, but antioxidant activity in a test tube does not show a health effect in people. Keeping the skin on is the way to get the pigment.
• Eating patterns: eggplant is a staple of Mediterranean cooking, from ratatouille to baba ghanoush. Our Mediterranean diet guide explains what research on that whole pattern measured, which says nothing about eggplant alone.

We also found no human trials supporting the popular claims that eggplant water or eggplant capsules melt fat or lower cholesterol. People managing a health condition should ask a clinician or dietitian how foods fit their plan.

How to cook eggplant without the extra oil

• Frying: eggplant’s spongy flesh absorbs oil readily, so fried eggplant and eggplant parmesan get most of their calories from oil, breading and cheese, not from the vegetable.
• Roasting, grilling and baking: brushing slices with a little oil, or roasting a whole eggplant until soft, keeps the amount of oil under your control. Our olive oil guide covers the oil itself.
• Salting: many recipes salt slices before cooking to draw out moisture and bitterness; rinse or pat off the salt if you watch sodium.
• Skin and seeds: the skin is edible and holds the purple pigment; large, older eggplants tend to have tougher skin and more seeds.
• Smaller meals: roasted eggplant adds volume and fiber for few calories, a theme in our GLP-1 diet guide.
• Carbohydrate: a boiled cup has about 8.6 grams of carbohydrate in USDA data; our starchy vegetables guide compares that with corn, peas and potatoes.

Is eggplant safe? Allergy, glycoalkaloid and FODMAP facts

For most people, eggplant is an ordinary, safe food. A few points are worth knowing:

• Nightshade family: eggplant contains glycoalkaloids, natural plant defenses found across the nightshade family. Our nightshade guide explains why the evidence that nightshades worsen arthritis or inflammation is thin, and why green, sprouted potatoes are the real glycoalkaloid concern.
• Allergy survey: a 2008 study of 741 people in Mysore, India, found that 9.2% reported a reaction after eating eggplant, but only 1.4% had allergic symptoms within two hours, and eggplant-specific IgE antibodies turned up in 0.8%. The authors suggested many reactions may come from histamine and other non-protein compounds rather than true allergy.
• Allergens in the peel: a follow-up lab study of six allergic people found more allergens in the peel than the pulp, and some withstood heat, so cooking does not reliably remove them. A 2004 case report described eggplant anaphylaxis in a person with latex allergy.
• Labels and help: eggplant is not one of the nine major food allergens US labels must declare. Swelling of the lips or throat or trouble breathing after eating it needs urgent care; for milder reactions, see an allergist. Our elimination diet guide explains why food testing should be supervised.
• FODMAPs: Monash University’s sample list, summarized in our low FODMAP diet guide, places eggplant among lower-FODMAP vegetables; Monash rates foods by serving in its app.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Zucchini: Nutrition, Benefits, Calories and Bitter Squash Safety, Nightshade Vegetables: List, Nutrition and Are Nightshades Bad for You?, High Fiber Foods: USDA List of Fruits, Vegetables, Beans and Grains.