Common Eggplant (Solanum melongena L.)

ByОлена Коновалова

COMMON EGGPLANT (Solanum melongena L.)

The nightshade family – Solanaceae

I. BOTANICAL DESCRIPTION AND BIOLOGICAL CHARACTERISTICS

    Morphology: Annual herbaceous plant. Stem 25–130 cm tall, branched, with thorns, green with purple stripes or dark purple. Leaves are large, oval-ovoid, pubescent. Flowers are large, purple, solitary or 3–5 per inflorescence.
    Fruit: Multi-seeded berry weighing from 50 to 3000 g. Seeds remain viable for 3–4 years.
    Environmental requirements: Heat-loving plant; optimal temperature for growth is 22–24°C. At temperatures below 15°C, the flowers fall off. Demanding in terms of soil moisture.

II. PHYTOCHEMICAL COMPOSITION (per 100 g of product)

EGGPLANT
 

    Eggplant (Solanum melongena) is characterized by a significant concentration of mineral elements, notably: boron (143.0% of the Daily Value [DV] per 100 g), silicon (97.0%), lithium (68.0%), and rubidium (26.0%). The carbohydrate profile includes glucose (20.0% DV) and starch (0.2–0.9 g per 100 g), while sucrose is absent from its composition.

    It is noteworthy that eggplant cultivars with dark-purple exocarps contain substantial levels of the carotenoid lutein (averaging 15.5% DV per 100 g, with peak concentrations reaching 30.0%). This xanthophyll accumulates in ocular tissues, providing essential photoprotection and supporting visual acuity. Conversely, in light-colored (white) varieties, lutein is below detectable limits.

    The total purine base content per 100 g constitutes approximately 7.0% of the daily allowance, while the total phytosterol content represents 12.7% DV.

    The concentration of oxalic acid per 100 g is 18 mg, representing 4.5% of the maximum tolerable daily intake (for further details, see Rhubarb).

    The pharmacological value of eggplant is primarily attributed to delphinidin glycosides—anthocyanin pigments possessing potent antioxidant activity. These glycosides are localized in the peel and are responsible for the dark-purple pigmentation; they are absent in white varieties. The predominant anthocyanin is nasunin (delphinidin 3-[4-(p-coumaroyl)-L-rhamnosyl (1→6) glucopyranoside]-5-glucopyranoside). Nasunin exhibits significant antioxidant properties and exerts an inhibitory effect on angiogenesis (the proliferation of new vascular structures), a biological process critical to the progression of various pathologies, most notably oncology.


Calories per 100 g: 22.6 kcal
Water in 100 g: 91.0 g
Ash in 100 g: 0.5 g


CHEMICAL COMPOSITION


Vitamins, macro- and microelements, nutrients per 100 g


VITAMINS


Name Content, mass fraction per 100 g of product % of daily value
in figures visually*
Vitamin B1 (thiamine)0.04 mg2.7% 5
Vitamin B2 (riboflavin)0.05 mg 3.0% 5
Vitamin B5 (pantothenic acid)0.22 mg4.4% 5
Vitamin B6 (pyridoxine)0.15-0.20 mg8.5% 10
Vitamin B9 (folic acid)18.5-27.0 mcg6.0% 5
Vitamin B12 (cyanocobalamin)0.0 mcg0.0% 0
Vitamin C (ascorbic acid)2.2-5.0 mg3.5% 5
Vitamin E (alpha-tocopherol)0.03 mg0.2% 0
Gamma-tocopherol0.2 mg1.3% 0
Vitamin D (ergocalciferol)0.0 mcg0.0% 0
Vitamin PP (nicotinic acid)0.65-0.8 mg4.0% 5
Vitamin K (phylloquinone)3.5 mcg2.9% 5
Biotin0.0 mcg0.0% 0
Beta-carotene16.0-20.0 mcg0.36% 0
Lycopene14.0 mcg0.3% 0
Lutein0.0 mcg (light fruits)
65.0-1800.0 mcg (dark fruits)		 0.0% (light fruits)
15.5% (dark fruits)		 0 (світлі плоди) 20 (темні плоди)
Zeaxanthin5.0-16.0 mcg0.4% 0
Beta-cryptoxanthin0.0 mcg0.0% 0
Choline6.9 mg1.0% 0

*Full jug – 100% daily value; empty – 0–1% daily value.


MINERAL ELEMENTS


Macroelements


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Potassium238.0-240.0 mg10.0% 10
Calcium9.0-15.0 mg2.3% 5
Silicon29 mg97% 100
Magnesium9.0-14.0 mg3.7% 5
Sodium2.0-6.0 mg0.4% 0
Sulfur15.0 mg1.5% 0
Phosphorus25.0-34.0 mg3.9% 5
Chlorine47.0 mg2% 5

Microelements


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Aluminum815.0 mcg2.3% 5
Boron100 mcg142.9% 10050
Vanadium1.7 mcg 4.2% 5
Iron0.24-0.4 mg1.7% 0
Iodine2 mcg1.0% 0
Cobalt1.0 mcg10% 10
Lithium68 mcg68% 70
Manganese210.0-250.0 mcg12.2% 10
Copper80.0-140.0 mcg12% 10
Molybdenum10.0 mcg14% 10
Nickel0.395 mcg0.26% 0
Rubidium26.0 mcg26% 30
Selenium0.3 mcg1.1% 0
Fluorine14.0 mcg0.2% 0
Chromium0.7 mcg1.4% 0
Zinc160.0-290.0 mcg1.4% 0

PROTEINS AND AMINO ACIDS


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Total protein content1.2 g2.0% 5
Essential amino acids content0.4 g1.8% 0
Non-essential amino acids content0.72 g1.3% 0

Essential amino acids


Acid name Content, g per 100 g of product % of daily value
in figures visually
Valine0.05-0.072.4% 5
Histidine0.02-0.032.5% 5
Isoleucine0.05-0.063.5% 5
Leucine0.05-0.062.5% 5
Lysine0.05-0.061.6% 0
Methionine0.010.3% 0
Threonine0.04-0.053.0% 5
Tryptophan0.011.5% 0
Phenylalanine0.04-0.061.1% 0

Non-essential amino acids


Acid name Content, g per 100 g of product % of daily value
in figures visually
Alanine0.05-0.071.0% 0
Arginine0.060.98% 0
Aspartic acid0.16-0.171.4% 0
Glycine0.04-0.051.4% 0
Glutamic acid0.186-0.2001.4% 0
Proline0.04-0.061.1% 0
Serine0.04-0.050.6% 0
Tyrosine0.03-0.051.0% 0
Cystine0.010.7% 0

FATS AND FATTY ACIDS


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Total fat content0.19 g0.19% 0
Unsaturated fatty acids content0.092 g0.22% 0
Omega-3 unsaturated fatty acids content0.01 g1% 0
Omega-6 unsaturated fatty acids content0.06 g0.6% 0
Saturated fatty acids content0.034 g0.2% 0

Unsaturated fatty acids


Acid nameContent, g per 100 g of product
Palmitoleic C 16:1 (omega-7)0.0 g
Oleic C 18:1 (omega-9)0.01 g
Linoleic C 18:2 (omega-6)0.06 g
Linolenic C 18:3 (omega-3)0.01 g
Stearidonic C 18:4 (omega-3)0.0 g
Gadoleic C 20:1 (omega-11)0.0 g
Arachidonic C 20:4 (omega-6)0.0 g
Eicosapentaenoic C 20:5 (omega-3)0.0 g
Erucic C 22:1 (omega-9)0.0 g
Clupanodonic C 22:5 (omega-3)0.0 g
Docosahexaenoic C 22:6 (omega-3)0.0 g
Nervonic C 24:1 (omega-9)No data

Saturated fatty acids


Acid nameContent, g per 100 g of product
Myristic C 14:00.0 g
Palmitic C 16:00.03 g
Stearic C 18:00.01 g
Arachidic C 20:0No data
Behenic C 22:0No data
Lignoceric C 24:0No data

Sterols


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Sum of phytosterols7.0 mg12.7% 20
Cholesterol0.0 mg0%–

CARBOHYDRATES


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Total carbohydrate content5.7-7.0 g1.7% 0
Mono- and disaccharides3.6 g7.2% 10
Glucose1.4-3.0 g20% 20
Fructose0.8-1.4 g2.9% 5
Sucrose0.0 g––
Starch0.2-0.9 g– –
Fiber2.5-3.4 g15.8% 20
Pectin0.4 g8.0% 10

PURINE BASES


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Sum of purines content8 mg6.7% 10

OXALIC ACID


Name Content, mass fraction per 100 g of product % of daily value
in figures visually
Oxalic acid content18.0 mg4.5% 5

TOTAL POLYPHENOL CONTENT


NameContent, mg per 100 g of product
Sum of polyphenols46.8-182.9

PHENOLIC ACIDS


Acid nameContent, mcg per 100 g of product
Hydroxycinnamic acids
Caffeic710-713
p-Coumaric64-148
Ferulic160-355
       Hydroxybenzoic acids
Gallic268-423
Protocatechuic705-2236
p-Hydroxybenzoic73-141

FLAVONOIDS


NameContent, mcg per 100 g of product
Nasunin63063.1
Delphinidin-3-rutinoside-5-glucoside328.8
Delphinidin-3-rutinoglucoside170.7
Delphinidin-3-glucoside148.6
Delphinidin-3-rutinoside3405.4

Units of measurement:
Piece: about 130.0 g
Tea glass (cup): 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

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