Eggplant
It should be noted that during the processing of eggplant, the concentration of valuable potassium, which works to support the cardiovascular system and the removal of excess fluid from the body, decreases especially noticeably. This makes the consumption of raw (in salads) or stewed eggplant preferable. When canning also loses some vitamins and minerals (phosphorus, magnesium), but the indicators of other components can both increase and decrease.
Macroelements and calories
| Proteins (g) | Fats (g) | Carbohydrates (g) | Calories |
| 1,2 | 0,1 | 4,5 | 24 |
Vitamins (mg)
- b-carotine: 0,02
- B1: 0,04
- B2: 0,05
- B3: 0,6
- C: 5
Microelements (mg)
- Potassium, K: 15
- Magnesium, Mg: 9
- Sodium, Na: 6
- Phosphorus, P: 34
- Iron, Fe: 0,4
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