Ingrédients > fruits, vegetables, legumes and oilseeds

eggplant

Saison

To consume from may à september

Valeurs nutritionnelles

25 Kcal.


Water92.3 g.
Proteins0.98 g.
Fat0.18 g.
Glucide5.88 g.

Fructose1.54 g.
Galactose-
Glucose1.58 g.
Lactose-
Maltose-
Sucrose0.26 g.
Starch-
Dietary fibers3 g.
Ashes0.66 g.
Organic acids-
FA satured0.034 g.
FA monounsaturated0.016 g.
FA polyunsaturated0.076 g.
Calcium9 mg.
Chlorine-
Copper0.081 mg.
Iron0.23 mg.
Iodine-
Magnesium14 mg.
Manganese0.232 mg.
Phosphorus24 mg.
Potassium229 mg.
Selenium0.3 µg.
Sodium2 mg.
Zinc0.16 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene14 µg.
Vitamine D-
Vitamine E0.3 mg.
Vitamine K1-
Vitamine K2-
Vitamine C2.2 mg.
Vitamine B10.039 mg.
Vitamine B20.037 mg.
Vitamine B30.649 mg.
Vitamine B50.281 mg.
Vitamine B60.084 mg.
Vitamine B922 µg.
Vitamine B12-


Aminoacids-
tryptophane0.009 g.
Threonine0.037 g.
Isoleucine0.045 g.
Leucine0.064 g.
Lysine0.047 g.
Methionine0.011 g.
Phenylalanine0.043 g.
Valine0.053 g.
Histidine0.023 g.

* US Department of Agriculture

Recipes that contains this ingredient

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