Why is it called Eggplant
The name of eggplant was given it by Europeans in the middle of the eighteenth century because the variety they knew had fruits that were the shape and size of goose eggs. In Britain, it is usually called an aubergine, a name which was borrowed through French and Catalan from its Arabic name al-badinjan. Its origin is considered to be India where it continues to grow wild. This spiny, bitter, orange, pea-sized fruit has been cultivated throughout India and China for more than 1500 years. As trade routes opened, eggplant was introduced to Europe by the Arabs and transported to Africa by the Persians. Today, eggplant is a popular part of many cultures. It’s common in recipes from France, Egypt, and Italy. You’ll also see it used in food across the Middle East and Asia. In fact, 90% of eggplant production comes from five countries: China, India, Egypt, Iran, and Turkey. In 2018, world production of eggplants was 54 million tonnes, led by China with 63% of the total and India with 24%.
Nutrition
Eggplant, raw Nutritional value per 100 g (3.5 oz)
Energy 104 kJ (25 kcal)
Carbohydrates 5.88 g
Sugars 3.53 g
Dietary fiber 3 g
Fat 0.18 g
Protein 0.98 g
Vitamins Quantity
Thiamine (B1) 3%0.039 mg
Riboflavin (B2) 3%0.037 mg
Niacin (B3) 4%0.649 mg
Pantothenic acid (B5) 6%0.281 mg
Vitamin B6 6%0.084 mg
Folate (B9) 6%22 μg
Vitamin C 3%2.2 mg
Vitamin E 2%0.3 mg
Vitamin K 3%3.5 μg
Minerals Quantity%
Calcium 1%9 mg
Iron 2%0.23 mg
Magnesium 4%14 mg
Manganese 11%0.232 mg
Phosphorus 3%24 mg
Potassium 5%229 mg
Zinc 2%0.16 mg
Other constituents Quantity
Water 92 g