Thai Eggplant
"Savory flavor, vibrant purple hue, and versatility in Southeast Asian dishes."
A purple oval-shaped vegetable, popular in Southeast Asian cuisine, known for its tender skin and slightly sweet flavor.
Also known as
Thai Aubergine, Ma keua priaw, Thai brinjal
Botanical name
Solanum melongena
Product Details
PLU Code
3090
4-digit conventional code
Category
Vegetables
Eggplant (Aubergine) › All Sizes
Origin
Southeast Asia, specifically in Thailand and other tropical regions with warm climates and rich soil.
Temperature
10-12°C (50-54°F)
Shelf Life
7-10 days
Status
Approved
About Thai Eggplant
Rich in vitamins and minerals, Thai eggplant is often used in stir-fries and curries, with a variety of cooking methods that enhance its delicate texture and flavor.
Nutrition Information
Thai eggplant is low in calories and rich in nutrients, a 100 gram serving provides approximately 25 calories, 0.2 gram of fat, 6 gram of carbohydrates, and 1 gram of protein. It contains various vitamins and minerals including vitamin C, vitamin K, potassium, and folate. The serving is also rich in antioxidants and fiber.
Storage & Handling
Store in a cool, humid environment with adequate air circulation. Avoid ethylene-producing fruits to prevent ripening and spoilage.
Temperature
10-12°C (50-54°F)
Humidity
80-90%
Packaging
Ventilated, breathable packaging to maintain humidity while preventing moisture accumulation. Prefabricated bags with microperforations or polyethylene bags with 0.05 mm thickness can be used.
Shelf Life
7-10 days
Storage Notes: After storage, maintain high humidity to prevent shrinkage. Check regularly for decay and remove affected fruits. Pre-cooling to the recommended temperature immediately after harvesting is crucial.
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Details
PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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