Aubergine, flesh and skin, roasted in rapeseed oil

Aubergine is a vegetable, and the food described here includes both the flesh and skin, roasted in a small amount of rapeseed oil. The supplied data list 1.5g of fibre, 1.9g of protein, 62mg of vitamin C and 138mg of calcium per 100g.

Fibre supports normal bowel function, while vitamin C helps the body absorb iron from plant foods and supports normal immune function. Calcium is needed for the maintenance of bones and teeth. The amount of oil used in roasting affects the fat and energy content, and adding salt changes the salt content. Full nutrient figures for this preparation are in the tables below.