Reference
Eggplant: raw and boiled without salt
Choose the raw edible eggplant or the record boiled without salt after draining. Neither record describes fried eggplant or oil absorption. Calculate added oil and other ingredients as part of your full recipe.
Nutrition for the exact food state
All values refer to 100 g of edible food. Match the state before weighing a serving.
| Food and state | Calories, kcal | Protein, g | Fat, g | Carbs, g |
|---|---|---|---|---|
| Eggplant, raw Edible raw eggplant; not a spread, fried dish or stewed recipe | 25 | 0.98 | 0.18 | 5.88 |
| Eggplant, boiled without salt Boiled and drained eggplant without salt; excludes frying and added oil | 35 | 0.83 | 0.23 | 8.73 |
On a narrow screen, scroll the table sideways to see the nutrition columns.
Reference states describe specific records. Your brand, preparation and water content may differ. Missing values are never treated as zero.
Calculate your weighed serving
Use edible weight greater than zero and no more than 5,000 g. Exclude shells, packaging and parts you do not eat. Volumes are not converted to mass.
Edible raw eggplant; not a spread, fried dish or stewed recipe
Calories: kcal
Protein: g
Fat: g
Carbs: g
Your recipe and receipt
For a salad or another recipe, add each edible ingredient and its weight. Match each ingredient to its preparation, then include oil, dressing and other additions. A whole purchase and its edible amount may have different weights: a 600 g purchase costing 12 USD with 450 g usable food costs 4 USD per 150 g serving when the full purchase cost is assigned to that usable amount. For this allocation, enter 450 g as the usable package weight in the recipe calculator. Discarded weight is not estimated automatically.