Aubergine (eggplant)
BLS 4.0 food: Aubergine raw (Aubergine roh), code G510100 · cross-reference USDA FDC #169228
Per portion (150 g)
28.5 kcalenergy
0.85 gprotein
2.1 gfibre
0.27 gfat
4.5 gcarbohydrate
Verified benefits — authorised EU health claims
Aubergine (eggplant) meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 12 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 12 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 12 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionFolate contributes to maternal tissue growth during pregnancy.
✓ 41 µg per 100 g = 21 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 41 µg per 100 g = 21 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 41 µg per 100 g = 21 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 3 more authorised claims
Folate contributes to the normal function of the immune system.
✓ 41 µg per 100 g = 21 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 41 µg per 100 g = 21 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 41 µg per 100 g = 21 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
⚖️ Lose weight💪 Build & keep muscle🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🛡️ Immune system🩸 Healthy blood & iron🌱 Long life & healthy ageing
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 19 kcal | 28.5 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 0.57 g | 0.85 g | BLS PROT625 · Scientific literaturereferenceConverted value from: San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12 | |
| Fat | 0.18 g | 0.27 g | BLS FAT · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Carbohydrate (available) | 3 g | 4.5 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 2.7 g | 4 g | BLS SUGAR · Calculated by formula | |
| starch | 0.22 g | 0.33 g | BLS STARCH · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Dietary fibre | 1.4 g | 2.1 g | BLS FIBT · Laboratory analysis | |
| fibreSoluble | 0.1 g | 0.15 g | BLS FIBSOL · Laboratory analysis | |
| Water | 93.1 g | 140 g | BLS WATER · Aggregated from several sourcesreferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Wang, G., et al. ; Dietary fiber composition of selected foods in the People& 39;s Republic of China.; Journal of Food Composition and Analysis; 1991; 4 San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12 Kala, A. and J. Prakash; The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods.; International Journal of Food Science and Technology; 2006; 2 Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11 | |
| Salt | 0.01 g | 0.01 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.04 g | 0.06 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.02 g | 0.03 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.09 g | 0.13 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.01 g | 0.02 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.01 g | 0.02 g | BLS F18:3CN3 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| EPA | 0 mg | 0 mg | BLS F20:5CN3 · Logische Null | |
| DHA | 0 mg | 0 mg | BLS F22:6CN3 · Logische Null | |
| EPA + DHA (long-chain omega-3) | 0 mg | 0 mg | BLS | |
| omega6 | 0.07 g | 0.11 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.07 g | 0.11 g | BLS F18:2CN6 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Oleic acid | 0.02 g | 0.02 g | BLS F18:1CN9 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Logische Null |
Vitamins
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 3.6 µg | 5.4 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.03 mg | 0.04 mg | 0 % | BLS VITE · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Vitamin K | 1 µg | 1.5 µg | 1 % | BLS VITK · Calculated by formula |
| Vitamin C | 4.1 mg | 6.1 mg | 5 % | BLS VITC · Scientific literaturereferenceSan Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12 |
| Thiamin (vitamin B1) | 0.04 mg | 0.06 mg | 3 % | BLS THIA · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Riboflavin (vitamin B2) | 0.04 mg | 0.07 mg | 3 % | BLS RIBF · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Niacin (vitamin B3) | 0.72 mg | 1.1 mg | 4 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.23 mg | 0.34 mg | 4 % | BLS PANTAC · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Vitamin B6 | 0.07 mg | 0.1 mg | 5 % | BLS VITB6 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Biotin | 1.9 µg | 2.9 µg | 4 % | BLS BIOT · Other nutrient databasereferenceNational Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 |
| Folate | 41 µg | 61.5 µg | 21 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
| Choline | 6.9 mg | 10.3 mg | USDA FDC 169228 |
Minerals & trace elements
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 4 mg | 6 mg | BLS NA · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Potassium | 175 mg | 263 mg | 9 % | BLS K · Scientific literaturereferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Calcium | 8 mg | 12 mg | 1 % | BLS CA · Scientific literaturereferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Magnesium | 12.5 mg | 18.8 mg | 3 % | BLS MG · Scientific literaturereferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Phosphorus | 21.4 mg | 32.1 mg | 3 % | BLS P · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Iron | 0.2 mg | 0.3 mg | 1 % | BLS FE · Scientific literaturereferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Zinc | 0.11 mg | 0.17 mg | 1 % | BLS ZN · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2003; 2003 Converted value from: BVL; Lebensmittel Monitoring 2009; 2009 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44 |
| Iodine | 0.8 µg | 1.2 µg | 1 % | BLS ID · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Selenium | 0.3 µg | 0.45 µg | 1 % | USDA FDC 169228 |
| Copper | 0.04 mg | 0.06 mg | 4 % | BLS CU · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2009; 2009 Converted value from: BVL; Lebensmittel Monitoring 2003; 2003 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Manganese | 0.15 mg | 0.23 mg | 8 % | BLS MN · Scientific literaturereferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
Essential amino acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.01 g | 0.01 g | BLS HIS · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 | |
| Isoleucine | 0.03 g | 0.05 g | BLS ILE · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 | |
| Leucine | 0.06 g | 0.09 g | BLS LEU · Aggregated from several sourcesreferenceNational Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 0.04 g | 0.06 g | BLS LYS · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 | |
| Methionine | 0.0 g | 0.01 g | BLS MET · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 | |
| Phenylalanine | 0.03 g | 0.04 g | BLS PHE · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 | |
| Threonine | 0.03 g | 0.05 g | BLS THR · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 | |
| Tryptophan | 0.01 g | 0.01 g | BLS TRP · Aggregated from several sourcesreferenceNational Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 0.05 g | 0.08 g | BLS VAL · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.