Thai Curried Eggplant with Basil

Nutrition Facts

• Serving Sizeabout 1 1/2 cups
• Calories364
• Protein12 g
• Total Carbohydrate63 g
• Dietary Fiber22 g
• Soluble Fiber7 g
• Insoluble Fiber11 g
• Sugar38 g
• Total Fat8 g
• Saturated Fat3 g
• Monounsaturated Fat3 g
• Polyunsaturated Fat1 g
• Trans Fatty Acid (tfa)0 g
• Omega-3 Fatty Acid0 g
• Omega-6 Fatty Acid1 g
• Cholesterol2 mg
• Percent Calories from Fat20 %
• Percent Calories from Protein12 %
• Percent Calories from Carbohydrate68 %

• Vitamins:
• Vitamin A2710 IU
• Vitamin B1- Thiamin0 mg
• Vitamin B2 - Riboflavin0 mg
• Vitamin B3 - Niacin5 mg
• Vitamin B61 mg
• Pantothenic Acid2 mg
• Vitamin B120 mcg
• Biotin0 mcg
• Folate152 mcg
• Vitamin C35 mg
• Vitamin D0 IU
• Vitamin E2 IU
• Vitamin K3 mcg
• Iron4 mg
• Zinc1 mg
• Calcium104 mg
• Phosphorus226 mg
• Potassium1890 mg
• Sodium235 mg