Eggplant

vegetables

Eggplant

8/ 10Excellent
Controversy: 5.0

Rated by 11 diets

9 approve1 caution1 avoid

How the diets react

Approves9
Caution1
Disapproves1
Is Eggplant Healthy?

Yes — Eggplant is broadly considered healthy. 9 out of 11 diets approve it.

Nutrition Facts
Per 100g
Calories
25kcal
Protein
1g
Carbs
6g
Fat
0.2g
Fiber
3g
Sugar
3.5g
Sodium
2mg

Diet Ratings

KetoCaution

Eggplant has ~3g net carbs per 100g raw, making it keto-compatible in moderate portions. However, it absorbs oil readily during cooking, which can add significant calories. Acceptable if prepared with awareness of fat content.

VeganApproved

Whole plant food with no animal products or derivatives. Rich in antioxidants and fiber. Fully compliant with all vegan standards.

PaleoApproved

Eggplant is a nightshade vegetable that was available to Paleolithic humans in certain regions. It is unprocessed, nutrient-dense, and contains no grains, legumes, or dairy. Some paleo practitioners avoid nightshades due to potential inflammatory compounds, but eggplant itself is widely accepted.

MediterraneanApproved

Eggplant is a staple Mediterranean vegetable, particularly in Greek, Italian, and Turkish cuisines. It is low in calories, contains beneficial polyphenols, and is traditionally prepared with olive oil.

CarnivoreAvoid

Plant-derived vegetable. Completely incompatible with carnivore diet. No animal origin.

Whole30Approved

Eggplant is a whole, unprocessed vegetable with no excluded ingredients. Fully compliant with Whole30 guidelines.

Low-FODMAPApproved

Eggplant is low in FODMAPs at standard serving sizes (1 cup cooked). Monash University confirms low-FODMAP status with no significant fermentable carbohydrates.

DASHApproved

Low-sodium vegetable with fiber and potassium. Excellent DASH choice when prepared without added salt or excessive oil.

ZoneApproved

Low-glycemic vegetable with ~5g net carbs per cup cooked. Excellent for Zone vegetable servings. Absorbs oils readily, making it ideal for controlled monounsaturated fat addition. Polyphenol-rich for anti-inflammatory benefit.

Eggplant contains nasunin (anthocyanin antioxidant) and chlorogenic acid with anti-inflammatory properties. Low calorie, nutrient-dense vegetable aligned with Weil's pyramid emphasis on colorful vegetables.

GLP-1 FriendlyApproved

Low-calorie, high-fiber vegetable with excellent water content. Minimal protein but nutrient-dense and easy to digest. Supports satiety and GI health. Best prepared without added fat (avoid frying).

Controversy Index

Score range: 19/10. Higher controversy = more disagreement between diets.

Consensus5.0Divisive

Diet-Specific Tips for Eggplant

Keto 6/10
  • 3g net carbs per 100g
  • Low carb vegetable
  • Absorbs cooking oils
  • Calorie density increases with preparation
Vegan 9/10
  • whole plant food
  • no processing
  • antioxidant-rich
  • versatile preparation
Paleo 8/10
  • Unprocessed vegetable
  • Available to hunter-gatherers in certain regions
  • Nightshade family (minor concern for some)
Mediterranean 9/10
  • Traditional Mediterranean ingredient
  • Low glycemic index
  • Contains antioxidants
  • Absorbs olive oil well in traditional dishes
Whole30 9/10
  • Whole vegetable
  • No excluded ingredients
  • Unprocessed
Low-FODMAP 8/10
  • Minimal fructose
  • No significant polyols
  • Well-tolerated vegetable
DASH 9/10
  • Low sodium
  • Good fiber content
  • Low calorie
  • Preparation method matters
Zone 9/10
  • Low glycemic index
  • Polyphenol content
  • Vegetable serving
  • Oil-absorbing property
  • anthocyanins
  • chlorogenic acid
  • antioxidants
  • low glycemic load
  • high fiber (3g per 100g)
  • low fat
  • high water content
  • easy to digest
  • preparation method critical