Eggplant (Solanum melongena) , also known as Solanum ovigerum Dunal Solanum trongum Poir., is scientifically classified as Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Solanales Family: Solanaceae Genus: Solanum Species: S. melongena.
Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year. Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, bell peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
In addition to featuring a host of vitamins and minerals, eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.
|Vitamin A IU||%||0mg|
|Vitamin A equivalent||0%||0mg|
|B1 - Thiamine||3%||0.039mg|
|B2 - Riboflavin||3%||0.037mg|
|B3 - Niacin||4%||0.649mg|
|B5 - Pantothenic acid||6%||0.281mg|
|B6 - Vitamin||6%||0.084mg|
|B9 - Folate||6%||22mg|
|Cycles per Year||2.45|
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