Nutrition Facts and Calories in Eggplant, pickled

Nutrition Facts Serving Size 100 g Amount per Serving Calories 49.0 Calories from Fat 0 % Daily Value *    Total Fat  0.0 g 0%   Saturated Fat  0.0 g 0%   Trans Fat  -   Cholesterol  0.0 mg 0%   Sodium  1674.0 mg 70%   Total Carbohydrate  9.0 g 3%   Dietary Fiber  2.0 g 8%   Sugars   4.0 g   Protein  0.0 g 0% Vitamin A 1% Vitamin C 0% Calcium 2% Iron 0% Thiamine 0% Riboflavin 0% Niacin 0% Vitamin B6 0% Folate 5% Phosphorus 1% Zinc 0% Magnesium 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. DietandFitnessToday.com

Side Effects

Vitamin C toxicity is very rare, because the body cannot store the vitamin. However, amounts greater than 2,000 mg/day are not recommended because such high doses can lead to stomach upset and diarrhea.
Too little vitamin C can lead to signs and symptoms of deficiency, including:

• Dry and splitting hair
• Gingivitis (inflammation of the gums)
• Bleeding gums
• Rough, dry, scaly skin
• Decreased wound-healing rate
• Easy bruising
• Nosebleeds
• Weakened tooth enamel
• Swollen and painful joints
• Anemia
• Decreased ability to fight infection
• Possible weight gain because of slowed metabolism

A severe form of vitamin C deficiency is known as scurvy, which mainly affects older, malnourished adults.

What is vitamin C?

Because of its widespread use as a dietary supplement, vitamin C may be more familiar to the general public than any other nutrient. Studies indicate that more than 40% of older individuals in the U.S. take vitamin C supplements; and in some regions of the country, almost 25% of all adults, regardless of age, take vitamin C. Outside of a multivitamin, vitamin C is also the most popular supplement among some groups of registered dietitians, and 80% of the dietitians who take vitamin C take more than 250 milligrams. Why is this nutrient so popular?
Vitamin C, also called ascorbic acid, is a water-soluble nutrient that is easily excreted from the body when not needed. It's so critical to living creatures that almost all mammals can use their own cells to make it. Humans, gorillas, chimps, bats, guinea pigs and birds are some of the few animals that cannot make vitamin C inside of their own bodies.
Humans vary greatly in their vitamin C requirement. It's natural for one person to need 10 times as much vitamin C as another person; and a person's age and health status can dramatically change his or her need for vitamin C. The amount of vitamin C found in food varies as dramatically as our human requirement. In general, an unripe food is much lower in vitamin C than a ripe one, but provided that the food is ripe, the vitamin C content is higher when the food is younger at the time of harvest.

Function

Vitamin C is required for the growth and repair of tissues in all parts of your body. It is necessary to form collagen, an important protein used to make skin, scar tissue, tendons, ligaments, and blood vessels. Vitamin C is essential for the healing of wounds, and for the repair and maintenance of cartilage, bones, and teeth.
Vitamin C is one of many antioxidants. Vitamin E and beta-carotene are two other well-known antioxidants. Antioxidants are nutrients that block some of the damage caused by free radicals, which are by-products that result when our bodies transform food into energy.
The build up of these by-products over time is largely responsible for the aging process and can contribute to the development of various health conditions such as cancer, heart disease, and a host of inflammatory conditions like arthritis. Antioxidants also help reduce the damage to the body caused by toxic chemicals and pollutants such as cigarette smoke.
The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in your daily diet