Eggplant, cooked
Checked by us One serving: 85 g · 30 kcal
Little of the nutrients we score, per serving.
Nothing to watch so far.
Good for
How we counted this
What one serving (85 g) gives you.
Your body needs enough of each of these. Past enough, more doesn’t help. Amounts are what the food databases list, not what your body absorbs, unless a row says it was measured.
The words: “A lot” means one serving gives 20% or more of Health Canada’s daily amount, “Some” 10% to 19%, “A little” 2% to 9%, “Almost none” under 2%. Strongest word first; within a word, protein and fibre lead, then the biggest share. ?
A milligram (mg) is a thousandth of a gram, and a microgram (µg) a thousandth of a milligram: 1,000 µg make 1 mg.
No nutrient we score reaches “some” in one serving. The rest, at “a little” or less, is below.
22 more nutrients at a little or less
- A little
Vitamin B6
Helps you use protein, and your brain needs it to make its chemical messengers.
Learn more
0.07 mg in one serving: 5% of the 1.3 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B6 fact sheet for health professionals
- A little
Fibre
Keeps your gut moving.
Learn more
2.13 g in one serving: 6% of the 38 g a day men need, 9% of the 25 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. Institute of Medicine 2005, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- A little
Thiamin (B1)
Your cells use it to get energy from food, and so to grow and work.
Learn more
0.06 mg in one serving: 5% of the 1.2 mg a day men need, 5% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, thiamin fact sheet for health professionals
- A little
Niacin (B3, niacin equivalents)
More than 400 of your enzymes need it to work.
Learn more
0.62 mg in one serving: 4% of the 16 mg a day men need, 4% of the 14 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, niacin fact sheet for health professionals
- A little
Potassium
Your nerves, muscles and kidneys need it to work.
Learn more
105 mg in one serving: 3% of the 3,400 mg a day men need, 4% of the 2,600 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, potassium fact sheet for health professionals
- A little
Folate
Your body needs it to make DNA and to divide new cells.
Learn more
11.9 µg in one serving: 3% of the 400 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, folate fact sheet for health professionals
- A little
Magnesium
Your muscles and nerves need it to work.
Learn more
9.35 mg in one serving: 2% of the 400 mg a day men need, 3% of the 310 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, magnesium fact sheet for health professionals
- A little
Vitamin E
Shields the fats in your cells from damage; your immune system uses it too.
Learn more
0.35 mg in one serving: 2% of the 15 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin E fact sheet for health professionals
- A little
Vitamin K1
Your blood needs it to clot.
Learn more
2.47 µg in one serving: 2% of the 120 µg a day men need, 3% of the 90 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin K fact sheet for health professionals
- A little
Riboflavin (B2)
Your cells use it to make energy and handle fats. It also helps turn tryptophan into niacin and activate vitamin B6.
Learn more
0.02 mg in one serving: 2% of the 1.3 mg a day men need, 2% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, riboflavin fact sheet for health professionals
- Almost none
Choline
Your cells need it for their membranes, and to make acetylcholine, a messenger for memory, mood and muscle control.
Learn more
7.99 mg in one serving: 1% of the 550 mg a day men need, 2% of the 425 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, choline fact sheet for health professionals
- Almost none
Protein
Your muscles, and every other tissue, are built and repaired from it.
Learn more
0.71 g in one serving: 1% of the 56 g a day men need, 2% of the 46 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. Institute of Medicine 2005, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- Almost none
Vitamin C
Your body makes collagen with it, which wounds need to heal. It also helps you absorb iron from plants.
Learn more
1.11 mg in one serving: 1% of the 90 mg a day men need, 1% of the 75 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin C fact sheet for health professionals
- Almost none
Iron
Carries oxygen in your blood.
Learn more
0.21 mg in one serving: 3% of the 8 mg a day men need, 1% of the 18 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, iron fact sheet for health professionals
- Almost none
Zinc
Your immune system and healing wounds depend on it.
Learn more
0.1 mg in one serving: 1% of the 11 mg a day men need, 1% of the 8 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, zinc fact sheet for health professionals
- Almost none
Omega-3: ALA
The one omega-3 your body can’t make: it must come from food. Your cells build it into their membranes and burn it for energy.
Learn more
12.8 mg in one serving: 1% of the 1,600 mg a day men need, 1% of the 1,100 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- Almost none
Calcium
Builds your bones and teeth.
Learn more
5.1 mg in one serving: 1% of the 1,000 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, calcium fact sheet for health professionals
- Almost none
Vitamin A
Your eyes need it to see in dim light.
Learn more
Getting enough matters; more than enough doesn’t sharpen your sight.
1.7 µg in one serving: under 1% of the 900 µg a day men need, under 1% of the 700 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin A fact sheet for health professionals
- Almost none
Selenium
Your thyroid uses it to make its hormones.
Learn more
0.09 µg in one serving: under 1% of the 55 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, selenium fact sheet for health professionals
- Almost none
Omega-3: EPA + DHA
Long-chain omega-3s, built into your cell membranes. DHA is concentrated in your brain and retinas.
Learn more
0 mg in one serving: under 1% of the 250 mg a day.
Health Canada sets no daily amount for these fats, so the daily figure here is the European Food Safety Authority’s.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- Almost none
Vitamin B12
Your body needs it to make red blood cells and keep nerves working.
Learn more
0 µg in one serving: under 1% of the 2.4 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B12 fact sheet for health professionals
- Almost none
Vitamin D
Your body needs it to absorb calcium and keep your bones hard.
Learn more
Your skin also makes it in sunlight, so food is only one of its sources.
0 µg in one serving: under 1% of the 15 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin D fact sheet for health professionals
Watch out
How we counted this
Checked for histamine, cadmium, nickel, aluminum and lead: fine at normal amounts.
Histamine
Nothing to watchYou’d need about 15 servings in one meal of this food alone to reach the limit.
Learn more
One serving carries 3.35 mg (histamine, fresh basis)
How we got this
1,300 g in one meal reaches the limit
The dataset’s rating: Nothing to watch: under the limit
No cap: EFSA's 2011 no-effect level is 50 mg of histamine per person per meal for healthy adults. At the mean of 39.42 mg/kg fresh eggplant (23 samples, range 4.17–100.6), about 1,268 g in one meal would reach it, and 497 g at the maximum; one 85 g serving carries 3.4 mg at the mean and 8.6 mg at the maximum. These are fresh-weight figures, and no measurement of boiled eggplant was found.
Sánchez-Pérez S et al. 2018, Foods 7:205, Table 1 (histamine in plant foods; PMC6306728) · grade B
You’d need about 7.7 servings a day, every day, of this food alone to use up what an average adult’s intake leaves under the limit.
Learn more
One serving carries 0.94 µg
How we got this
A serving a day adds 5.3% to what an average adult already takes in: a share of that intake, not of the limit. With that serving every day, an average adult would be at about 75% of the limit.
An average adult already takes in about 71% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 16,000 g a week would reach the limit.
Why this rating: Eating it daily comes to 595 g a week, which stays within the 4,600 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
A daily serving adds 5.3% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap.
US FDA. Total Diet Study elements FY2018-FY2020 summary (media159749). · grade A
1 other measurement of this food, same verdict
You’d need about 8.4 servings a day, every day, of this food alone to use up what an average adult’s intake leaves under the limit.
Learn more
One serving carries 0.87 µg (raw basis)
How we got this
A serving a day adds 4.9% to what an average adult already takes in: a share of that intake, not of the limit. With that serving every day, an average adult would be at about 74% of the limit.
An average adult already takes in about 71% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 17,000 g a week would reach the limit.
Why this rating: Eating it daily comes to 595 g a week, which stays within the 5,000 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
A daily serving adds 4.9% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap.
You’d need more than 100 servings in a day of this food alone to use up what the highest average adult intake we found leaves under the limit.
Learn more
One serving carries 2.01 µg (raw basis)
How we got this
The highest average adult intake we found already takes up about 26% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 39,000 g a day would reach the limit.
Why this rating: Eating it daily comes to 85 g a day, which stays within the 28,000 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
No cap: EFSA's 2020 tolerable daily intake for nickel is 13 µg/kg body weight/day, 910 µg/day for 70 kg. At 0.02364 µg/g (CFIA lower-bound mean, raw eggplant, 124 samples), about 38,489 g a day, eaten alone, would reach it, and because non-detects count as zero that is an upper bound on grams; one 85 g serving carries 2.01 µg. The FDA boiled samples (all non-detect at 40 µg/kg) are shown beside it, and nickel-sensitised people are not rated here.
1 other measurement of this food, same verdict
You’d need more than 100 servings in a day of this food alone to use up what the highest average adult intake we found leaves under the limit.
Learn more
One serving carries 3.4 µg (upper bound, at the reporting limit)
How we got this
The highest average adult intake we found already takes up about 26% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 23,000 g a day would reach the limit.
Why this rating: Eating it daily comes to 85 g a day, which stays within the 17,000 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
No cap: EFSA's 2020 tolerable daily intake for nickel is 13 µg/kg body weight/day, 910 µg/day for 70 kg. All 6 FDA samples of boiled, peeled eggplant were non-detect, so the 40 µg/kg reporting limit stands in as an upper bound: at least 22,750 g a day, eaten alone, would reach the limit (a floor on grams). One 85 g serving carries at most 3.4 µg; this is shown beside the CFIA raw figure.
US FDA. Total Diet Study elements FY2018-FY2020 summary (media159749). · grade A
Aluminum
Nothing to watchYou’d need more than 100 servings a day, every day, of this food alone to reach the limit.
Learn more
One serving carries 65.3 µg (raw basis)
How we got this
91,000 g a week reaches the limit
The dataset’s rating: Nothing to watch: under the limit
No cap: EFSA's 2008 tolerable weekly intake is 1 mg/kg body weight/week, 70,000 µg/week for 70 kg. At 0.7683 µg/g (CFIA lower-bound mean, 124 samples), about 91,108 g of eggplant a week, eaten alone, would reach it; one 85 g serving carries 65.31 µg. The concentration is for raw eggplant, and no boiled figure exists.
You’d need more than 100 servings a day, every day, of this food alone to double the lead an average adult already gets. No dose is known to be safe, so doubling is where we flag.
Learn more
A serving a day adds 0.3% to what an average adult already takes in. There is no limit to take a share of.
One serving carries 0.09 µg (raw basis)
How we got this
The dataset’s rating: Nothing to watch: doesn’t double average intake
No cap: no safe level of lead is set; EFSA's 2010 reference point is a benchmark dose lower limit (BMDL01) of 0.5 µg/kg body weight/day. One 85 g serving adds 0.092 µg, 0.26% of the average adult's 35 µg/day. The figure is the CFIA lower-bound mean for raw eggplant (1.085 µg/kg, 124 samples, 84.7% non-detects), so it can understate where non-detects hide values, and no cooked-basis source exists; the FDA boiled samples (all non-detect at 4 µg/kg) are shown beside it.
1 other measurement of this food, same verdict
You’d need more than 100 servings a day, every day, of this food alone to double the lead an average adult already gets. No dose is known to be safe, so doubling is where we flag.
Learn more
A serving a day adds 1% to what an average adult already takes in. There is no limit to take a share of.
One serving carries 0.34 µg (upper bound, at the reporting limit)
How we got this
The dataset’s rating: Nothing to watch: doesn’t double average intake
No cap: no safe level of lead is set (EFSA 2010 benchmark dose lower limit (BMDL01), 0.5 µg/kg body weight/day). None of the 6 FDA samples of boiled, peeled eggplant had detectable lead (reporting limit 4 µg/kg), so a serving adds at most 0.34 µg, up to 0.97% of the average adult's 35 µg/day, and nothing if the true value is below the limit. It is shown beside the CFIA raw figure, which finds lead in 15% of 124 samples.
US FDA. Total Diet Study elements FY2018-FY2020 summary (media159749). · grade A
Worth knowing
No limit applies, so none is rated.
Sugar
2.7 g of sugar in a 85 g serving, natural and added together.
Learn more
Shown, not rated. The food tables we read give total sugar, and few give added sugar, so the site can’t yet tell sugar added in making a food from the sugar in fruit or milk.
Also measured in it
Figures from the dataset. None has a limit to be rated against, so none is a verdict.
Tyramine: 0–2.3 mg per kg fresh weight, so about 0–0.19 mg in a 85 g serving. (mean 0.60 mg/kg (standard deviation 0.90), nd-2.27) · Sanchezperez 2018 · grade B
For scale, EFSA found no reported ill effects at 6 mg of tyramine in a meal for people on the older MAO-inhibitor antidepressants, 50 mg for those on the newer ones and 600 mg for healthy people not taking them, based on limited data. EFSA 2011
Also checked (nothing to act on) · 6
Noted for context, or not measured in this food yet.
Measured in this food, not rated yet. Not rated: only total arsenic was measured (CFIA raw eggplant, lower-bound mean 6.75 µg/kg, 124 samples, 53.2% non-detects). EFSA's 2024 reference point, a benchmark dose lower limit (BMDL05) of 0.06 µg/kg body weight/day, applies to the inorganic fraction, which was not measured. The FDA boiled samples (2 of 6 detects) are shown beside it.
Measured in this food, not rated yet. Not rated: only total arsenic was measured (FDA boiled, peeled eggplant, mean 2.7 µg/kg, 2 of 6 detects, reporting limit 3 µg/kg, maximum 8.9). EFSA's 2024 reference point, a benchmark dose lower limit (BMDL05) of 0.06 µg/kg body weight/day, applies to the inorganic fraction. It is shown beside the CFIA raw figure.
Not measured in this food yet. Not rated: EFSA's 2024 reference point for inorganic arsenic is a benchmark dose lower limit (BMDL05) of 0.06 µg/kg body weight/day, with no safe limit. The inorganic fraction of eggplant was not measured, only total arsenic, so there is nothing to rate.
Shown as context, not rated: EFSA's 2017 acceptable daily intake for nitrate is 3.7 mg/kg body weight/day, 259,000 µg/day for 70 kg, and EFSA concluded in 2008 that the benefits of vegetables prevail. Raw aubergine averages 314 mg/kg (182 European samples, below-detection values counted at the detection limit), so about 825 g a day, eaten alone, would reach the limit; one 85 g serving carries 26.69 mg. The data are from 2008, European and raw.
Shown as context, not rated: 224 of 385 CFIA screens of raw eggplant (58.2%) found at least one residue: 33.0% of 97 domestic and 66.7% of 288 imported. Two pooled lines show one violation each, acetamiprid on imports 2016-17 to 2021-22 (1 of 218 analysed) and cypermethrin on imports 2022-23 (1 of 33). Residues are on raw fruit; the effect of peeling or boiling was not looked up.
Measured in this food, not rated yet. Not rated: EFSA's 2020 opinion could not characterise the risk from aubergine glycoalkaloids, for lack of occurrence and toxicity data, so there is no reference value and no grams figure. Measured levels vary about 20-fold across studies (14–435 mg/kg fresh weight) and the method changed the answer (colorimetric 79 against LC-MS/MS 14); the effect of boiling is unknown.
Better options
How we counted this
“Better” here always means better at something the row names: more of one nutrient, more nutrients per serving, or the goal you pick. It never means better in every way.
Every amount below is for the same weight, 85 g, the size of one serving of this food, so a swap compares like with like. A serving of another food can be bigger or smaller.
More nutrients per serving, counted together
The other vegetables we’ve checked with more nutrients per serving than this one, counting at most 100 kcal. One score ranks them all, so the same few often lead.
Turnip greens, cooked- More vitamin K1 (312 µg vs 2.47 µg)
- More vitamin A (324 µg vs 1.7 µg)
- More vitamin C (23.3 mg vs 1.11 mg)
Kale, cooked- More vitamin K1 (355 µg vs 2.47 µg)
- More omega-3: ALA (286 mg vs 12.8 mg)
- More vitamin C (15.1 mg vs 1.11 mg)
Brussels sprouts, cooked- More vitamin K1 (119 µg vs 2.47 µg)
- More vitamin C (52.7 mg vs 1.11 mg)
Where the calcium card measured that less calcium gets in than from milk, calcium counts for less; everything else is as listed.
Your goal
Your goal changes only this list, not what the food gives you or what to watch.
Losing weight: fewer calories, and more nutrients, protein and fibre for each calorie.
Asparagus, cooked- 19 kcal in 85 g (this food: 30)
- More vitamin K1 (43 µg vs 2.47 µg)
- More folate (127 µg vs 11.9 µg)
- Turnip greens, cooked
- 17 kcal in 85 g (this food: 30)
- More vitamin K1 (312 µg vs 2.47 µg)
- More vitamin A (324 µg vs 1.7 µg)
- More vitamin C (23.3 mg vs 1.11 mg)
Broccoli, cooked- 24 kcal in 85 g (this food: 30)
- More vitamin K1 (74.9 µg vs 2.47 µg)
- More vitamin C (34.1 mg vs 1.11 mg)
Building muscle: more protein and more calories, per 100 g. In a typical diet most protein comes from other foods; among vegetables, these help most.
Green peas, cooked5.2 g protein · 78 kcal per 100 g- Kale, cooked2.9 g protein · 36 kcal per 100 g
Sweet corn, frozen, cooked2.6 g protein · 81 kcal per 100 gNeeds care in handling: see its page
Why some foods aren’t suggested
Left out: Spinach, cooked (Cadmium: go easy · lots of oxalate, more than its own calcium can bind).
Left out: Edamame, cooked (not tested for contaminants yet).
Bring a tracker export or describe your usual week. The same rules check all of it.
The numbers
Open every value
Name in the database: Eggplant, cooked, boiled, drained
How the serving was set: 85 g (Health Canada TRA V.1, vegetables without sauce, fresh or frozen)
Listed nutrients, per 100 g
For each nutrient, the value this page uses is marked “used”. A row marked “second database” is another database’s figure for a matching food, kept so you can see how far databases disagree (they can differ in the samples analysed, lab methods and rounding). Its own cells are worked out from it, but none of the page’s words or scores are.
| Nutrient | Per serving | Per 100 calories | How | Source | Grade | |
|---|---|---|---|---|---|---|
| Omega-3: ALA | 0.015 g | 0.01 g | 0.04 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Calcium | 6 mg | 5.1 mg | 17.14 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| 6 mg | 5.1 mg | 17.14 mg | copy of USDA · not used | Canadian Nutrient File 2026 #2089 | C | |
| Carbohydrate | 8.73 g | 7.42 g | 24.94 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Choline | 9.4 mg | 7.99 mg | 26.86 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Energy | 35 kcal | 29.75 kcal | – | FDC Energy (kcal) used | US food database (USDA SR Legacy) | – |
| Omega-3: EPA + DHA | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Fat | 0.23 g | 0.2 g | 0.66 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Cholesterol | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Fatty acids, total saturated | 0.044 g | 0.04 g | 0.13 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Fibre | 2.5 g | 2.13 g | 7.14 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Folate | 14 µg | 11.9 µg | 40 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Iron | 0.25 mg | 0.21 mg | 0.71 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Magnesium | 11 mg | 9.35 mg | 31.43 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Niacin (B3, niacin equivalents) | 0.733 mg | 0.62 mg | 2.1 mg | listed used | Canadian Nutrient File 2026 #2089 | C |
| Phosphorus | 15 mg | 12.75 mg | 42.86 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Potassium | 123 mg | 104.55 mg | 351.43 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Protein | 0.83 g | 0.71 g | 2.37 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Riboflavin (B2) | 0.02 mg | 0.02 mg | 0.06 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Selenium | 0.1 µg | 0.09 µg | 0.29 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Sodium | 1 mg | 0.85 mg | 2.86 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Sugars | 3.2 g | 2.72 g | 9.14 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Thiamin (B1) | 0.076 mg | 0.06 mg | 0.22 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin A | 2 µg | 1.7 µg | 5.71 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin B12 | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin B6 | 0.086 mg | 0.07 mg | 0.25 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin C | 1.3 mg | 1.11 mg | 3.71 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin D | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin E | 0.41 mg | 0.35 mg | 1.17 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin K1 | 2.9 µg | 2.47 µg | 8.29 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Water | 89.67 g | 76.22 g | 256.2 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Zinc | 0.12 mg | 0.1 mg | 0.34 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Nutrient | Per 100 g | Per serving | Per 100 calories | How | Source | Grade |
|---|---|---|---|---|---|---|
| Beta-carotene | 22 µg | 18.7 µg | 62.86 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Copper | 0.059 mg | 0.05 mg | 0.17 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Ash | 0.54 g | 0.46 g | 1.54 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Sucrose | 0.26 g | 0.22 g | 0.74 g | from SR Legacy used | US food database (USDA SR Legacy) #169228 | C |
| Glucose | 1.58 g | 1.34 g | 4.51 g | from SR Legacy used | US food database (USDA SR Legacy) #169228 | C |
| Fructose | 1.54 g | 1.31 g | 4.4 g | from SR Legacy used | US food database (USDA SR Legacy) #169228 | C |
| Alcohol, ethyl | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Caffeine | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Theobromine | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Energy | 147 kj | 124.95 kj | 420 kj | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin A, IU | 37 iu | 31.45 iu | 105.71 iu | listed used | US food database (USDA SR Legacy) #169229 | C |
| Carotene, alpha | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin D (D2 + D3), International Units | 0 iu | 0 iu | 0 iu | listed used | US food database (USDA SR Legacy) #169229 | C |
| Cryptoxanthin, beta | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Lycopene | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Folic acid | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Folate, food | 14 µg | 11.9 µg | 40 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Folate, DFE | 14 µg | 11.9 µg | 40 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Tryptophan | 0.008 g | 0.01 g | 0.02 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Threonine | 0.03 g | 0.03 g | 0.09 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Isoleucine | 0.036 g | 0.03 g | 0.1 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Leucine | 0.052 g | 0.04 g | 0.15 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Lysine | 0.039 g | 0.03 g | 0.11 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Methionine | 0.009 g | 0.01 g | 0.03 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Cystine | 0.004 g | 0 g | 0.01 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Phenylalanine | 0.035 g | 0.03 g | 0.1 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Tyrosine | 0.022 g | 0.02 g | 0.06 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Valine | 0.043 g | 0.04 g | 0.12 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Arginine | 0.046 g | 0.04 g | 0.13 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Histidine | 0.019 g | 0.02 g | 0.05 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Alanine | 0.042 g | 0.04 g | 0.12 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Aspartic acid | 0.134 g | 0.11 g | 0.38 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Glutamic acid | 0.152 g | 0.13 g | 0.43 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Glycine | 0.033 g | 0.03 g | 0.09 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Proline | 0.034 g | 0.03 g | 0.1 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Serine | 0.034 g | 0.03 g | 0.1 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin E, added | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Vitamin B-12, added | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Fatty acids, total trans | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 4:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 6:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 8:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 10:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 12:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 14:0 | 0.001 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 16:0 | 0.032 g | 0.03 g | 0.09 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| SFA 18:0 | 0.012 g | 0.01 g | 0.03 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| MUFA 18:1 | 0.018 g | 0.02 g | 0.05 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| PUFA 18:2 | 0.078 g | 0.07 g | 0.22 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| PUFA 18:3 | 0.015 g | 0.01 g | 0.04 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| PUFA 20:4 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| MUFA 16:1 | 0.002 g | 0 g | 0.01 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| PUFA 18:4 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| MUFA 20:1 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| PUFA 20:5 n-3 (EPA) | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| MUFA 22:1 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| PUFA 22:5 n-3 (DPA) | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Phytosterols | 7 mg | 5.95 mg | 20 mg | from SR Legacy used | US food database (USDA SR Legacy) #169228 | C |
| Fatty acids, total monounsaturated | 0.02 g | 0.02 g | 0.06 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Fatty acids, total polyunsaturated | 0.093 g | 0.08 g | 0.27 g | listed used | US food database (USDA SR Legacy) #169229 | C |
| Lutein + zeaxanthin | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Manganese | 0.113 mg | 0.1 mg | 0.32 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Niacin (B3, preformed) | 0.6 mg | 0.51 mg | 1.71 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Pantothenic acid (B5) | 0.075 mg | 0.06 mg | 0.21 mg | listed used | US food database (USDA SR Legacy) #169229 | C |
| Retinol | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #169229 | C |
Change the amount to rescale the first column. Nutrients a database doesn't list are missing, not zero.
Hazard rows as the dataset rates them
- Aluminum · Nothing to watch: under the limit · No cap: EFSA's 2008 tolerable weekly intake is 1 mg/kg body weight/week, 70,000 µg/week for 70 kg. At 0.7683 µg/g (CFIA lower-bound mean, 124 samples), about 91,108 g of eggplant a week, eaten alone, would reach it; one 85 g serving carries 65.31 µg. The concentration is for raw eggplant, and no boiled figure exists. · CFIA chemical residue monitoring (2016–2023) · B
- Arsenic, all forms · Not rated yet · Not rated: only total arsenic was measured (CFIA raw eggplant, lower-bound mean 6.75 µg/kg, 124 samples, 53.2% non-detects). EFSA's 2024 reference point, a benchmark dose lower limit (BMDL05) of 0.06 µg/kg body weight/day, applies to the inorganic fraction, which was not measured. The FDA boiled samples (2 of 6 detects) are shown beside it. · CFIA chemical residue monitoring (2016–2023) · B
- Arsenic, all forms · Not rated yet · Not rated: only total arsenic was measured (FDA boiled, peeled eggplant, mean 2.7 µg/kg, 2 of 6 detects, reporting limit 3 µg/kg, maximum 8.9). EFSA's 2024 reference point, a benchmark dose lower limit (BMDL05) of 0.06 µg/kg body weight/day, applies to the inorganic fraction. It is shown beside the CFIA raw figure. · US FDA Total Diet Study (2018–2020) · A
- Cadmium · Nothing to watch: under the limit · A daily serving adds 4.9% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap. · CFIA chemical residue monitoring (2016–2023) · B
- Cadmium · Nothing to watch: under the limit · A daily serving adds 5.3% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap. · US FDA Total Diet Study (2018–2020) · A
- Histamine · Nothing to watch: under the limit · No cap: EFSA's 2011 no-effect level is 50 mg of histamine per person per meal for healthy adults. At the mean of 39.42 mg/kg fresh eggplant (23 samples, range 4.17–100.6), about 1,268 g in one meal would reach it, and 497 g at the maximum; one 85 g serving carries 3.4 mg at the mean and 8.6 mg at the maximum. These are fresh-weight figures, and no measurement of boiled eggplant was found. · Sanchezperez 2018 · B
- Inorganic arsenic · Not rated yet · Not rated: EFSA's 2024 reference point for inorganic arsenic is a benchmark dose lower limit (BMDL05) of 0.06 µg/kg body weight/day, with no safe limit. The inorganic fraction of eggplant was not measured, only total arsenic, so there is nothing to rate. · CFIA chemical residue monitoring (2016–2023) · B
- Lead · Nothing to watch: doesn’t double average intake · No cap: no safe level of lead is set; EFSA's 2010 reference point is a benchmark dose lower limit (BMDL01) of 0.5 µg/kg body weight/day. One 85 g serving adds 0.092 µg, 0.26% of the average adult's 35 µg/day. The figure is the CFIA lower-bound mean for raw eggplant (1.085 µg/kg, 124 samples, 84.7% non-detects), so it can understate where non-detects hide values, and no cooked-basis source exists; the FDA boiled samples (all non-detect at 4 µg/kg) are shown beside it. · CFIA chemical residue monitoring (2016–2023) · B
- Lead · Nothing to watch: doesn’t double average intake · No cap: no safe level of lead is set (EFSA 2010 benchmark dose lower limit (BMDL01), 0.5 µg/kg body weight/day). None of the 6 FDA samples of boiled, peeled eggplant had detectable lead (reporting limit 4 µg/kg), so a serving adds at most 0.34 µg, up to 0.97% of the average adult's 35 µg/day, and nothing if the true value is below the limit. It is shown beside the CFIA raw figure, which finds lead in 15% of 124 samples. · US FDA Total Diet Study (2018–2020) · A
- Nickel · Nothing to watch: under the limit · No cap: EFSA's 2020 tolerable daily intake for nickel is 13 µg/kg body weight/day, 910 µg/day for 70 kg. At 0.02364 µg/g (CFIA lower-bound mean, raw eggplant, 124 samples), about 38,489 g a day, eaten alone, would reach it, and because non-detects count as zero that is an upper bound on grams; one 85 g serving carries 2.01 µg. The FDA boiled samples (all non-detect at 40 µg/kg) are shown beside it, and nickel-sensitised people are not rated here. · CFIA chemical residue monitoring (2016–2023) · B
- Nickel · Nothing to watch: under the limit · No cap: EFSA's 2020 tolerable daily intake for nickel is 13 µg/kg body weight/day, 910 µg/day for 70 kg. All 6 FDA samples of boiled, peeled eggplant were non-detect, so the 40 µg/kg reporting limit stands in as an upper bound: at least 22,750 g a day, eaten alone, would reach the limit (a floor on grams). One 85 g serving carries at most 3.4 µg; this is shown beside the CFIA raw figure. · US FDA Total Diet Study (2018–2020) · A
- Nitrate · Context · Shown as context, not rated: EFSA's 2017 acceptable daily intake for nitrate is 3.7 mg/kg body weight/day, 259,000 µg/day for 70 kg, and EFSA concluded in 2008 that the benefits of vegetables prevail. Raw aubergine averages 314 mg/kg (182 European samples, below-detection values counted at the detection limit), so about 825 g a day, eaten alone, would reach the limit; one 85 g serving carries 26.69 mg. The data are from 2008, European and raw. · EFSA 2008 · B
- Pesticide residues · Context · Shown as context, not rated: 224 of 385 CFIA screens of raw eggplant (58.2%) found at least one residue: 33.0% of 97 domestic and 66.7% of 288 imported. Two pooled lines show one violation each, acetamiprid on imports 2016-17 to 2021-22 (1 of 218 analysed) and cypermethrin on imports 2022-23 (1 of 33). Residues are on raw fruit; the effect of peeling or boiling was not looked up. · CFIA chemical residue monitoring (2016–2023) · A
- Glycoalkaloids (nightshades) · Not rated yet · Not rated: EFSA's 2020 opinion could not characterise the risk from aubergine glycoalkaloids, for lack of occurrence and toxicity data, so there is no reference value and no grams figure. Measured levels vary about 20-fold across studies (14–435 mg/kg fresh weight) and the method changed the answer (colorimetric 79 against LC-MS/MS 14); the effect of boiling is unknown. · EFSA 2020 · A
Oxalate, phytate and gut-tolerance measurements
- fodmap excess fructose: none: fructose 1.54 g/100 g is below glucose 1.58 g/100 g in raw eggplant (SR Legacy); sorbitol not measured g/100 g · fresh weight (raw) · raw (the boiled entry carries total sugars 3.2 g/100 g only, no split) · grade B · US food database (USDA SR Legacy)
- histamine: mean 39.42 mg/kg (standard deviation 30.66), n 23; fresh eggplant 15.4-34.2 mg/kg in Tsiasioti 2022 (n 5); an 85 g serving at the mean carries 3.4 mg, 6.7% of the 50 mg per-meal level mg/kg · fresh weight · raw / fresh · grade B · Sanchezperez 2018
- tyramine: mean 0.60 mg/kg (standard deviation 0.90), nd-2.27 mg/kg · fresh weight · raw / fresh · grade B · Sanchezperez 2018
Sources
- CFIA, National Chemical Residue Monitoring Program, Annex B1 (domestic) and B2 (import) results summaries 2016-17 to 2022-23 (open.canada.ca); rows Watermelon, Melon - Cantaloupe, Cucumber, Zucchini
cfia-ncrmp-annexes-2016-2023· secondary source · Government of Canada terms (Crown copyright) - Health Canada, Canadian Nutrient File 2026 (14th edition)
cnf-2026· dataset · Open Government Licence – Canada 2.0 - EFSA CONTAM Panel (2008) Nitrate in vegetables. EFSA Journal 689 · doi:10.2903/j.efsa.2008.689
efsa-2008-nitrate· full text read · EFSA Journal: CC BY-ND 4.0 - EFSA CONTAM Panel (2020) Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato-derived products. EFSA Journal 18(8):6222 · doi:10.2903/j.efsa.2020.6222 · PMID 32788943
efsa-2020-glycoalkaloids· full text read · EFSA Journal: CC BY-ND 4.0 - US FDA. Total Diet Study elements FY2018-FY2020 summary (media159749).
fda-tds-elements-fy2018-2020· dataset · US public domain - USDA FoodData Central, SR Legacy, 2018-04
fdc-sr-legacy-2018-04· dataset · CC0 1.0 (public domain) - Sánchez-Pérez S et al. 2018, Foods 7:205, Table 1 (histamine in plant foods; PMC6306728)
sanchezperez2018· full text read · CC BY 4.0
Body map 2026-10-25.1: each nutrient’s job comes from an agency fact sheet, linked beside it under Good for.
The plain words: “a lot” means one serving (100 g when the food has no serving size) gives at least 20% of the daily amount (the reference intake), “some” at least 10%, “a little” at least 2% (the cut-offs are ours, one set for every page: 20% and 10% are borrowed from the US labelling terms “high” and “good source” and applied to Health Canada’s daily amount, whereas Health Canada’s own shopper rule says 15%; provisional: they may change in a later method version). The daily amount is Health Canada’s Dietary Reference Intake for adults 19–30; where men and women need different amounts we use the higher one (protein: 56 g for men, 46 g for women). The percentage printed under each nutrient is the printed amount as a share of that daily amount, rounded to the nearest whole number, and the word is read from that percentage, so the amount, the percentage and the word always agree. Calcium with a measured absorption is scaled by how well it gets in compared with milk.
The scale: “Nothing to watch” means a serving a day stays under the limit at ordinary amounts; “Go easy” means a serving a day can push past the limit for adults who already take in the most, or fewer than 2 servings reach it; “Limit it” means once a week or less. The dataset’s own rating is under “How we got this”. Provisional: the scale may change in a later method version.
Measured absorption under Good for: grade-A studies in adults that tested this preparation of this food, as a share of the listed amount (the share digested, for protein), quoted once each source has passed our evidence check; animal studies and other variants stay in the table above. Provisional: this screen may change in a later method version.