Eggplant (Kalia) Curry

Nutritionally, the plant has high amounts of :

·        vitamins and minerals

·        A good source of vitamin B6, folate, niacin, and magnesium.

·        A good source of dietary fiber and contains certain phytonutrients like chlorogenic acid and nasunin.

For your knowledge and benefit, a Food Rating Chart has been given in the article below which will help you to get a better idea about the different nutrition benefits of consuming eggplant.

Eggplant Nutrition Facts

Amount of eggplant: 1 cup

Total Weight of eggplant: 82 grams

Nutrients	Amount
Basic Components
Protein	0.8 g
Carbohydrates	4.7 g
Water	75.8 g
Ash	0.6 g
Calories
Total Calories	82.5 KJ
Calories From Fat	5.4 KJ
Calories From Carbohydrate	68.7 KJ
Calorie From Protein	8.4 KJ
Carbohydrates
Dietary Fiber	2.8 g
Sugars	1.9 g
Glucose	1.9 g
Fructose	1.9 g
Lactose	1.9 g
Sucrose	1.9 g
Maltose	1.9 g
Fats
Total Fat	0.2 g
Poly Fat	0.1 g
Vitamins
Vitamin A	22.1 IU
Vitamin A Retinol Activity Equivalent Beta Carotene	0.8 mcg 13.1 mcg
Niacin	0.5 mg
Vitamin B6	0.1 mg
Betaine	5.7 mg
Vitamin C	1.8 mg
Vitamin E (Alpha Tocopherol)	0.2 mg
Vitamin E (Beta Tocopherol)	0.2 mg
Vitamin E (Gamma Tocopherol)	0.2 mg
Vitamin E (Delta Tocopherol)	0.2 mg
Folate	18.0 mcg
Vitamin K	2.9 mcg
Pantothenic Acid	0.2 mg
Minerals
Calcium	7.4 mg
Copper	0.1 mg
Iron	0.2 mg
Magnesium	11.5 mg
Manganese	0.2 mg
Phosphorus	20.5 mg
Potassium	189 mg
Selenium	0.2 mcg
Sodium	1.6 mg
Zinc	0.1 mg
Saturated Fats
16:0 Palmitic	20.5 mg
18:0 Stearic	7.4 mg
Mono Fats
18:1 Oleic	11.5 mg
Poly Fats
18:2 Linoleic	51.7 mg
18:3 Linolenic	10.7 mg
Other Fats
Omega 3 Fatty Acids	10.7 mg
Omega 6 Fatty Acids	51.7 mg
Amino Acids
Alanine	41.8 mg
Arginine	46.7 mg
Aspartate	134 mg
Cystine	4.9 mg
Glutamate	153 mg
Glycine	33.6 mg
Histidine	18.9 mg
Isoleucine	36.9 mg
Leucine	52.5 mg
Lysine	38.5 mg
Methionine	9.0 mg
Phenylalanine	35.3 mg
Proline	35.3 mg
Serine	34.4 mg
Threonine	30.3 mg
Tryptophan	7.4 mg
Tyrosine	22.1 mg
Valine	43.5 mg

Buying And Storing Tips: 

• While buying eggplants, always look for the ones that are firm and have smooth and shiny skin. Also, they should be heavy for their size with vivid colors (purple, green or white).
• Check for any signs of scars, bruises, or discoloration. This is an indication that the flesh underneath has become damaged and decayed.
• In addition, the cap and stem present on either end of the vegetable should be bright green in color.
• Never go for the ones that have been waxed.
• You can check for the ripeness of the plant by gently pressing with the pad of your thumb. If there is any type of indentation, it indicates that the vegetable is not ripe while, on the other hand, if it springs back, it indicates that the eggplant is fresh and ripe.
• The ideal temperature for the storage of eggplant is around 50°F or 10°C. The vegetable should never be stored in very hot or cold temperature.
• Avoid the cutting or puncturing of the skin of the plant prior to storing as this leads to its early decay.
• If you want to store the vegetable for a few days, place them unwashed and uncut in the vegetable compartment of the refrigerator. This will keep them crisp and fresh.
• In case, you are purchasing the vegetable wrapped in a plastic film, then remove it from the bag as soon as possible.

              Keeping in a plastic bag leads to early degradation due to lack of breathing.