Eggplant

History

The eggplant is from the nightshade family, which includes potatoes, peppers, and tomatoes. It is thought to originate from India. It has been cultivated for more than 1500 years in India and China.

Today

The top eggplant production areas in California are Riverside, San Bernandino County, San Joaquin County, and Orange County.

Soure: The University of Arizona Cooperative Extension

Source: U.C. Davis Vegetable Research and Information Center

Contents
Fun FactsFace of a FarmerSeasonNutritionStatisticsHelpful Links
Eggplant
Eggplant
Eggplant
Eggplant
Eggplant Vine
Eggplant Vine

Face of a Farmer


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Fun Facts

  • Before the 1900's eggplant consumption was thought to cause insanity and was called the “mad apple,” by Europeans.

  • High society ladies of China used eggplant skins to make black dye and stained their teeth for fashionable cosmetic use.

  • The color found in eggplant skin, results from anthocyanin, a water-soluble falvonoid pigment. This pigment also creates the red, blue, and purple coloring in other vegetables, fruits, and flowers.

    Soure: The University of Arizona Cooperative Extension



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    • Season, Ripeness and Storage
    Seasonality Chart
    State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Arizona                        
    California                        
    In-Season  

    Season

    Farmers plant eggplant in the spring and harvest mid summer to October.

    Ripeness

    Eggplant quality is based on uniformity, shape, firmess, and color. The shape should be globular and the skin color should be dark purple. Other qualities included size, freedom from defects and decay, and a green calyx (leafy top).

    Storage

    Eggplant can be stored in a plastic bag in the refrigerator. It should be cooked within 3 to 4 days. Handle eggplants carefully, as they are known to bruise easily.



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    Nutrition
    Nutrition Facts
    Serving Size: 1/2 cup cubed
    Amount Per Serving  
    Calories: 10
      % Daily Value*
    Total Fat: 0.08g 0%
    Cholesterol: 0mg 0%
    Sodium: 1mg 0.04%
    Total Carbohydrate: 2.34g 0.78%
         Dietary Fiber: 1.4 0% 
         Sugars: 0.96g  
    Protein: 0.41g  
    Vitamin A 0.22% Vitamin C 1.5%
    Calcium 0.4% Iron 0.56%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Source: USDA National Nutrient Database


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    Statistics
    County Value
    Fresno 7,905,000
    Riverside 3,276,000
    Total 11,181,000
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    Helpful Links
  • UC Davis Postharvest Technology Research and Information Center
  • The University of Arizona Cooperative Extension
  • U.C. Davis Vegetable Research and Information Center

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