Eggplant Carbs, Calories and Health Benefits

Carbohydrate and Nutritional Information for Eggplant

Purple eggplant, or aubergine, and slices
Jon Boyes/Photographer's Choice RF/Getty Images

Most types of eggplant have 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.

Eggplants are known as aubergines in Great Britain and France, and brinjal in South Africa and south Asia.  It is also sometimes called the garden egg or guinea squash.

  There are many species of eggplant of various sizes, shapes, and colors.  Most are purple, but some are white and some are striped.

Carbohydrate and Fiber Counts for Eggplant

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

Selecting and Storing Eggplant

Often when selecting fruits and vegetables, the advice is to select ones that are "heavy for their size".  This is perhaps true of eggplant even more than most other produce.  When eggplants are less-than-fresh, they fairly quickly begin to dry out and become "woody".  At that point, the skins are less glossy and can start to be on the bitter side.  For the same reason, be especially careful to avoid nicks, dents, and bruises.  Once the flesh is cut or damaged, it begins to deteriorate quite rapidly.  For this reason, eggplant should always be stored whole.  The crisper drawer of the refrigerator is a good place to keep your eggplant.

Low-Carb Recipes with Eggplant

More Information About Eggplant at Calorie Count.

More Carb Profiles


Bliss RM, Elstein D. Scientists get under eggplant's skin. ARS Magazine, 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.

Continue Reading