15 Vegetables That Aren’t As Nutritious As You Think

Eggplant, also known as aubergine, is a nutrient-dense vegetable rich in fiber and antioxidants. However, it is not a nutrient-dense food. With only 25 calories per serving, eggplant is low in energy. It contains a relatively low amount of protein. This makes it an unsuitable source for those looking to gain protein from a plant-based diet. With only 0.18 grams of total fat, eggplant is not a significant source of essential fatty acids.

Despite its presence in a variety of cuisines, eggplant is lacking in some essential vitamins, particularly vitamin B-12, vitamin D, and vitamin A. The amounts of vitamin C, E, and most B vitamins are also modest, meaning eggplant would not be relied upon as a rich source for these nutrients. The levels of critical minerals such as calcium, iron, and zinc are relatively low.

The manner in which eggplant is cooked can significantly affect its nutritional value. Frying, a common preparation method, can add unhealthy fats and reduce antioxidant content, further diminishing the already limited nutritions of the vegetable. Eggplant’s skin holds several nutrients and an important antioxidant called nasunin that can protect our brain from the adverse effects of free radicals, according to Medical News Today.

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