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Carbs in Eggplant

Carbohydrate and Nutritional Information for Eggplant

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Updated March 25, 2014

Eggplant

Varieties of Eggplant

Photo © Jill Chen
Most eggplant has a mild flavor, and when raw has a spongy texture, so eggplant can absorb many different types of flavors. When cooked, it acquires an almost-silky texture, and is great for dips as well as thickening soups.

Carbohydrate and Fiber Counts for Eggplant

  • ½ cup raw eggplant, cubed: 1 gram effective (net) carbohydrate plus 1.5 grams fiber and 10 calories
  • ½ cup boiled cubed eggplant: 3 grams effective (net) carbohydrate plus 1 gram fiber and 17 calories
  • 1 medium eggplant, peeled (about 1 lb. after peeling): 10 grams effective (net) carbohydrate plus 16 grams fiber and 110 calories
  • 1 medium eggplant, unpeeled (about 1¼ lb.): 13 grams effective (net) carbohydrate plus 19 grams fiber and 132 calories

Glycemic Index for Eggplant

As with most non-starchy vegetables, there is no scientific study of the glycemic index of eggplant.

More Information about the Glycemic Index

Estimated Glycemic Load of Eggplant

  • ½ cup raw eggplant, cubed: 1
  • ½ cup boiled cubed eggplant: 1
  • 1 medium eggplant, peeled (about 1 lb. after peeling): 7
  • 1 medium eggplant, unpeeled (about 1¼ lb.): 8

More Information About the Glycemic Load

Health Benefits of Eggplant

Eggplant is a good source of fiber and manganese. It also contains fairly high amounts of various types of phytonutrients, especially nasunin and chlorogenic acid, which may help protect our cells from damage and lower the risk of heart disease.

Low-Carb Recipes with Eggplant

More Information About Eggplant at Calorie Count.

More Carb Profiles:

Sources:

Bliss RM, Elstein D. Scientists get under eggplant's skin. ARS Magazine, http://www.ars.usda.gov/is/AR/archive/jan04/skin0104.htm Vol 52:1 (2004).

Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. "International table of glycemic index and glycemic load values: 2002." American Journal of Clinical Nutrition. Vol. 76, No. 1, 5-56, (2002).

United States Department of Agriculture. "Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods - 2007. November 2007

USDA National Nutrient Database for Standard Reference, Release 20.

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