thai eggplant
Also known as: round eggplant, baby eggplant, baingan
Loading...
Also known as: round eggplant, baby eggplant, baingan
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Thai eggplant is very healthy as it is low in calories and high in dietary fiber, which supports digestive health. It contains antioxidants like nasunin and essential nutrients such as potassium, manganese, and vitamin K that help protect cells and support heart health.
Thai eggplant is very light, containing approximately 25 calories and 5.88g of carbohydrates per 100g. With less than 1g of protein and almost no fat, it is an excellent choice for those monitoring their macronutrient intake.
Yes, Thai eggplant is keto-friendly. With only about 3-4g of net carbs per 100g and a high fiber content, it fits well into a low-carb or ketogenic lifestyle without significantly impacting blood sugar levels.
Yes, unlike many other eggplant varieties, Thai eggplant can be eaten raw. It is often served sliced in Thai salads or accompanied by spicy dipping sauces, offering a crunchy texture and a slightly bitter, fresh flavor.
Thai eggplant has a mild, slightly bitter flavor and a crunchy texture when raw. When cooked, it becomes softer and excels at absorbing the flavors of sauces and spices, particularly in coconut-based curries.
Thai eggplants are most commonly used in green or red curries and stir-fries. They are typically quartered and added toward the end of the cooking process so they soften slightly while maintaining their shape and a bit of 'bite'.
No, you do not need to peel Thai eggplant. The skin is thin, edible, and contains many of the vegetable's antioxidants; simply trim off the green stem and wash the fruit before slicing.
thai eggplant is a versatile ingredient found in cuisines around the world. With 25 calories per 100g and 0.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 2 recipes featuring thai eggplant with step-by-step instructions.
Browse recipes →Store Thai eggplant in the refrigerator's crisper drawer in a breathable or perforated plastic bag. They are best used within 3 to 5 days, as they can become bitter and the seeds can turn brown if kept too long.
Fresh Thai eggplants should be firm to the touch with smooth, shiny skin and bright green stems. If they feel soft or mushy, have dark brown spots, or the skin appears dull and wrinkled, they are likely spoiled.
Yes, Thai eggplant is a natural, plant-based vegetable that is both 100% vegan and gluten-free. It is a safe and nutritious ingredient for individuals with celiac disease or those following a strict vegan diet.