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Eggplant, pickled (USDA#43146) |
| Serving Size 1 cup |
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| Water 86g |
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| Calories 49 |
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| Energy 205kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 1g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 2g |
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| Sugars 4g |
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| Calcium, Ca 25mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 6mg |
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| Phosphorus, P 9mg |
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| Potassium 12mg |
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| Sodium 1674mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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| Riboflavin 7mg |
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| Niacin 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 20mcg |
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| Folic acid 0mcg |
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| Folate, food 20mcg |
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| Folate, DFE 20mcg_DFE |
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| Choline, total 11mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 50IU |
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| Vitamin A, RAE 3mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 2mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 3mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 9g |
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| 18:0 3g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 7g |
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| 18:1 undifferentiated 5g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 30mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Eggplant, pickled usda nutrition - Related Content |
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| Tasty eggplant treat that will even have the kids begging for more. |
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| Using eggplant in place of bread is colorful, tasty - and a great way to eat more veggies! Use chopped left-over meat in place of ground meat if you wish - ham is especially good. Or make a vegetarian version using 8 oz. sauteed mushrooms in place of meat. Improvise! |
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| During the height of eggplant and tomato season, this is a delicious dish to prepare and enjoy. |
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| An easy Italian dish - great way to use eggplant and fresh tomatoes. |
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Eggplant can be cooked using several methods, such as frying, stir-frying, grilling, broiling, baking, and roasting. When cooking eggplant be sure to cook it thoroughly. ... |
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Eggplants
A slightly sweet, tender fruit covered with a shiny skin that ranges in color from dark purple, which is the most familiar, to red, yellow, ... |
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Learning how to cut an eggplant is easy to do. Besides peeling, slicing or cutting the eggplant into chunks to prepare for cooking, some varieties should have some of the ... |
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| A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of ... |
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| A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar. Typically, the blend will include varying proportions ... |
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| Sliced and diced pickles that are chopped into small bits, flavored with vinegar, salt, sugar, and spices for a savory-sweet taste, and served as a sauce to complement a food. ... |
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| 1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill. Pickles are available in sweet and savory flavors.
2. To preserve a food ... |
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| A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals. This salt is used for pickled meat dishes and for canning ... |
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