Description
Japanese eggplant is slim, thin-skinned and glossy purple. It loves oil and turns silky whether grilled, simmered or fried.
茄子
なす
nasu
Japanese eggplant
- Summer
- Autumn
Did you know?
A proverb says 'don't give autumn eggplant to your daughter-in-law', so good are they.
Famous produce
- Kochi, top producer
- Kamo eggplant (Kyoto), round
- Mizu eggplant (Senshu, Osaka)
In the kitchen
- yaki nasu
- nasu dengaku
- agebitashi
- nukazuke
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
18 kcal
- Protein 26%
- Fat 5%
- Carbohydrate 69%
| Energy | 18 kcal |
|---|---|
| Water | 93.2 g |
| Protein | 1.1 g |
| Fat | 0.1 g |
| Carbohydrate | 5.1 g |
| Dietary fibre | 2.2 g |
| Salt equivalent | 0 g |
| Sodium | Tr mg |
|---|---|
| Potassium | 220 mg |
| Calcium | 18 mg |
| Magnesium | 17 mg |
| Iron | 0.3 mg |
| Zinc | 0.2 mg |
| Iodine | 0 µg |
| Vitamin A (RAE) | 8 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.3 mg |
| Vitamin K | 10 µg |
| Vitamin B1 | 0.05 mg |
| Vitamin B2 | 0.05 mg |
| Vitamin B12 | 0 µg |
| Folate | 32 µg |
| Vitamin C | 4 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 06191 · Tr = trace · — = no data
