CuTE - CULTIVATING THE TASTE OF EUROPE

Aubergine

  • Aubergines do not have a high energetic value, since they present a dry residue of less than an 8% due to its low protein, hydrocarbon and mineral content. Water is the main component of their weight.

  • The contribution of salts is due to their potassium content, being the most abundant mineral in this vegetable, however to a lesser extent other minerals such as phosphorus, calcium, magnesium and iron can be found.

  • They contain an intermediate amount of fibre compared to other vegetables.

  • Their main vitamin components are folates and vitamin C.

PRODUCTION CALENDAR

 

 

 

NUTRITIONAL TABLE

 

 

* Average composition is given as an indication: the values are to be considered as orders of magnitude, likely to vary according to variety, season, degree of maturity, growing conditions, etc. All other data are from the Ciqual Nutritional Composition Table (2017) – ANSES.

Aubergine

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