₨45.00
Eggplant (USA,[1] Australia,[2] New Zealand, anglophone Canada), aubergine (UK,[3] Ireland, France, Quebec) or brinjal (South Asia, South Africa)[4] is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Although often considered a vegetable, it is a berry by botanical definition. As a member of the genus Solanum, it is related to tomato and potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.
Eggplant is 92% water, 6% carbohydrates, 1% protein, and has negligible fat. It provides low amounts of essential nutrients, with only manganese having a moderate percentage (11%) of the Daily Value. Minor changes in nutrient composition occur with season, environment of cultivation, and genotype.
| Weight | 0.5 kg |
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