Eggplant

Eggplant is a very good source of dietary fiber, potassium, manganese, copper, and thiamine (vitamin B1). It is also a good source of vitamin B6, folate, magnesium, and niacin.
Although eggplant got its name from varieties that were white or yellow in color, the most common eggplant in North American cuisine is purple. That rich purple skin is the source of an interesting anthocyanin called nasunin. Nasunin has antioxidant properties, is a scavenger of free radicals, and has been shown in the laboratory to protect cell membranes, including brain cells, from oxidative damage.
Another eggplant nutrient, chlorogenic acid, is an antioxidant and works to slow the release of glucose into the bloodstream after eating. In fact, it’s sold in some countries as a weight-loss supplement.
Eggplant is among a small number of foods that contain measurable amounts of oxalates, so over-consumption can cause problems for those with kidney disease, gout, vulvar pain, rheumatoid arthritis, or other conditions that may require a lowoxalate diet.
Nutritional Facts :
One-half cup of boiled eggplant provides 13 calories, 3.2 g carbohydrate, 0.4 g protein, 0.1 g fat, 1.2 g dietary fiber, 31 IU vitamin A, 1 mg vitamin C, 7 mcg folic acid, 119 mg potassium, 11 mg phosphorus, 3 mg calcium, and 6 mg magnesium.