Eggplant colors are white, red and purple.

Eggplant erect branched herb to subshrub, up to 1 m high, branchlets, petioles and pedicels are covered with 6-8-(10) branched, flat-applied or short-stalked stellate tomentum, twigs are mostly purple (wild ones tend to have prickles), and as they get older the indumentum gradually falls off.

Leaves large, ovate to oblong-ovate, petiole ca. 2-4.5 cm (wild ones prickly). Fertile flowers are solitary, petioles ca. 1-1.8 cm, indumentum denser. The shape and size of the fruit are highly variable. The shape of the fruit is either long or rounded.

Extended Information

Eggplant Nutritional Value: The nutritional value of eggplant is due to its rich nutrient content. Eggplant is rich in protein, vitamins, fat, carbohydrates, but also contains calcium, phosphorus, iron and other trace elements. After research, every 100 grams of eggplant contains 2.3 grams of protein, 0.1 grams of fat and so on.

Eggplant in the high content of vitamin P, with the enhancement of the elasticity of the tube wall, preventing blood vessel sclerosis and rupture function. Eggplant fiber contains saponins, regular consumption can reduce cholesterol levels; eggplant in the lobeliain also inhibit the effectiveness of cancer.

People's Daily Online - What is the nutritional value of eggplant? What are the benefits of eating it

Baidu Encyclopedia-Eggplant