Organic
White Eggplant
"Experience the soft and sweet delight of the White Eggplant."
A unique, tender, and flavorful variety of eggplant with a snowy white appearance, known for its sweet taste and soft, velvety texture.
Also known as
White Eggplant, Albino Eggplant, Wedding Eggplant, Baby White Eggplant
Botanical name
Solanum melongena
Product Details
PLU Code
94602
5-digit code
Category
Vegetables
Eggplant (Aubergine) › All Sizes
Origin
S. melongena originates from the Indian subcontinent and Southeast Asia, and was later introduced to Europe, Africa, and the Americas, where it became a staple in many cuisines around the world.
Temperature
10 to 12°C (50 to 54°F)
Shelf Life
up to 14 days
Status
Approved
About White Eggplant
The White Eggplant starts out as a beautiful, pale purple flower, which eventually transforms into this tender and delicious white eggplant. It has fewer seeds than other varieties of eggplant, reducing bitterness and increasing the overall taste experience.
Nutrition Information
White eggplant is low in calories and rich in nutrients. It is an excellent source of dietary fiber, vitamins, and minerals. Here are the approximate nutrition facts for 100 grams of cooked white eggplant:
Energy: 20-25 kcal
Protein: 0.9-1 gram
Fat: 0.2-0.3 grams
Carbohydrates: 4-5 grams
Fiber: 2.5-3 grams
Sodium: 1-2 milligrams
Potassium: 230-250 milligrams
Vitamin C: 2-3 milligrams
Vitamin B6: 0.1 milligrams
Vitamin K: 10-15 micrograms
Folate: 13-15 micrograms
Iron: 0.25-0.5 milligrams
Magnesium: 10-15 milligrams
Storage & Handling
Commercial storage guidance for fresh eggplant (all types; HB66 gives one set of storage conditions). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
10 to 12°C (50 to 54°F)
Humidity
90-95%
Packaging
Perforated plastic bags or breathable containers to maintain humidity and prevent moisture accumulation
Shelf Life
up to 14 days
Storage Notes: Eggplants are chilling sensitive (surface pitting, scald, browned flesh and seeds followed by decay), lose water quickly, bruise easily, and should never be held in contact with ice. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -0.8°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 322-325.
Applies to: fresh eggplant (all types; HB66 gives one set of storage conditions).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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