What primary factor is responsible for eggplant being classified as a low-calorie powerhouse, often containing fewer than 30 calories per one-cup serving?
Answer
A significant portion of its composition is water, which naturally keeps the energy content low.
Eggplant achieves its low-calorie status primarily because a substantial part of its physical structure is composed of water. This high water content inherently minimizes the overall energy density of the vegetable. Consequently, consuming a standard one-cup serving results in very few calories, yet the bulk provided by both the water and its fiber content contributes significantly to satiety, making it an excellent tool for weight management efforts without leading to caloric excess.
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