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  2. Vegetables
  3. Eggplant*
  4. Japanese type, fruit, tempura ［*Syn. Aubergine］

Eggplant*, Japanese type, fruit, tempura ［*Syn. Aubergine］

Proximates

Energy (kcal)180kcal/100g
Energy (kj)754kj/100g

Proteins (Amino Acids)

Protein1.6g/100g
Protein: the sum of amino acid residues(1.1)g/100g
Isoleucine(48)mg/100g
Leucine(48)mg/100g
Lysine(48)mg/100g
Methionine(16)mg/100g
Cystine(16)mg/100g
Amino acids, total sulphur-containing(33)mg/100g
Phenylalanine(56)mg/100g
Tyrosine(38)mg/100g
Amino acids, total aromatic(93)mg/100g
Threonine(50)mg/100g
Tryptophan(17)mg/100g
Valine(65)mg/100g
Histidine(35)mg/100g
Arginine(85)mg/100g
Alanine(55)mg/100g
Aspartic acid(210)mg/100g
Glutamic acid(230)mg/100g
Glycine(49)mg/100g
Glycine(51)mg/100g
Serine(53)mg/100g
Hydroxy-proline-

Lipids

Lipid14.0g/100g
Triacyl-glycerol equivalents13.1g/100g
Fatty acids, total12.49g/100g
Fatty acids, total saturated0.97g/100g
Fatty acids, total mono-unsaturated8.13g/100g
Fatty acids, total poly-unsaturated3.39g/100g
Fatty acids,total n-3 poly-unsaturated1.03g/100g
Fatty acids,total n-6 poly-unsaturated2.36g/100g
Cholesterol1mg/100g

Carbohydrates

Carbohydrate, available; expressed in mono-saccharide equivalents10.4g/100g
Starch7.5g/100g
Glucose0.9g/100g
Fructose1.0g/100g
Galactose-
Sucrose0.2g/100g
Maltose0.1g/100g
Lactose-
Trehalose-
Dietary fiber, total1.9g/100g
Dietary fiber, soluble0.7g/100g
Dietary fiber, insoluble1.3g/100g

Minerals

Sodium (Na)21mg/100g
Potassium (K)200mg/100g
Calcium (CA)31mg/100g
Magnesium (Mg)14mg/100g
Phosphorus (P)41mg/100g
Iron (Fe)0.2mg/100g
Zinc (Zn)0.2mg/100g
Copper (Cu)0.07mg/100g
Manganese (Mn)0.16mg/100g
Iodine (Id)-
Selenium (Se)-
Chromium (Cr)-
Molybdenum (Mo)7µg/100g

Vitamins

Vitamin A
Retinol-
alpha-CaroteneTr
beta-Carotene110µg/100g
beta-Cryptoxanthin3µg/100g
beta-Carotene equivalents110µg/100g
Retinol activity equivalents9µg/100g
Vitamin D-
Vitamin E
alpha-Tocopherol2.6mg/100g
beta-Tocopherol0mg/100g
gamma-Tocopherol5.5mg/100g
delta-Tocopherol0.1mg/100g
Vitamin K22µg/100g
Thiamin0.05mg/100g
Riboflavin0.07mg/100g
Niacin0.6mg/100g
Vitamin B-60.04mg/100g
Vitamin B-120µg/100g
Folate28µg/100g
Pantothenic acid0.16mg/100g
Biotin2.3µg/100g
Ascorbic acid2mg/100g

misc

Water71.9g/100g
Ash0.5g/100g
Salt equivalents0.1g/100g

Remarks

Without calyx Amount of lipid increased after frying and ratio of coating: refer to Chapter 3 Table 17 Component value of same raw sample before frying : refer to Annex Table

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