Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world.

Although often considered a vegetable, they’re technically a fruit, as they grow from a flowering plant and contain seeds.

There are many varieties that range in size and color. And while eggplants with a deep purple skin are most common, they can be red, green or even black (1Trusted Source).

In addition to bringing a unique texture and mild flavor to recipes, eggplant brings a host of potential health benefits.

This article takes a deep look at 7 health benefits of eggplants.

Eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories.

One cup (82 grams) of raw eggplant contains the following nutrients (2):

• Calories: 20
• Carbs: 5 grams
• Fiber: 3 grams
• Protein: 1 gram
• Manganese: 10% of the RDI
• Folate: 5% of the RDI
• Potassium: 5% of the RDI
• Vitamin K: 4% of the RDI
• Vitamin C: 3% of the RDI

Eggplants also contain small amounts of other nutrients, including niacin, magnesium and copper.

Summary:

Eggplant provides a good amount of fiber, vitamins and minerals in few calories.