Diet Ratings
Eggplant contains approximately 2.2g net carbs per 100g cooked. Low-carb vegetable that absorbs fats well, making it ideal for keto preparations like eggplant parmesan or stir-fries with oil.
Whole plant vegetable with no animal products or derivatives. Despite the name, contains no eggs. Good source of fiber and antioxidants.
Nightshade vegetable with minimal carbohydrates and no anti-nutrients. Unprocessed and available to hunter-gatherers. Well-tolerated by most paleo followers.
Iconic Mediterranean vegetable, particularly in Greek, Turkish, and Italian cuisines. Low calorie, rich in fiber and polyphenols. Absorbs olive oil well in traditional preparations.
Nightshade plant vegetable with minimal nutritional benefit for carnivores. Contains plant alkaloids and carbohydrates.
Eggplant is a whole vegetable with no excluded ingredients. Fully compliant with Whole30 rules.
Eggplant is low-FODMAP at standard servings (1 cup cooked). Monash University has tested and confirmed low-FODMAP status.
Excellent DASH vegetable. Very low sodium, low calorie, good fiber source. Contains polyphenols with cardiovascular benefits.
Low-glycemic vegetable with minimal net carbs and polyphenol content. Excellent Zone carbohydrate source with anti-inflammatory properties.
Contains nasunin, an anthocyanin with anti-inflammatory properties. Low calorie, good source of fiber and antioxidants. Minimal pro-inflammatory compounds when prepared without excessive oil.
Low-calorie, high-water-content vegetable with moderate fiber (3g per 100g). Very low fat and protein, but excellent for volume and satiety without GI burden. Nutrient-dense per calorie.
Controversy Index
Score range: 2–10/10. Higher controversy = more disagreement between diets.