Zucchini vs. Eggplant — Health Impact and Nutrition Comparison

Aubergine vs. Eggplant

Eggplant and aubergine are the same vegetables, called differently depending on the country.

The word “aubergine” originates from France and is primarily used in Europe, whereas “eggplant” is mainly used in the United States. The name “eggplant” was inspired by the egg-shaped, white varieties of the vegetable that were first brought to the US.

Calories

Both zucchini and eggplant are very low in calories. However, eggplant provides relatively more calories.

A 100g serving of zucchini provides 17 calories, while a 100g serving of eggplant provides 25 calories.

Protein and Fats

These foods are not rich in macronutrients; however, zucchini contains a little more protein than eggplant.

Both foods contain a little from all essential amino acids, making their protein quality high.

Zucchini and eggplant have a very low-fat content. However, zucchini is slightly higher in fats. The predominant fats found in these foods are polyunsaturated fatty acids.

Both of these foods are absent in cholesterol.

Carbohydrates

Eggplant contains two times more carbs than zucchini, making zucchini a better choice for low-carb diets.

Eggplant is three times richer in dietary fiber as well.

Cardiovascular Health

Section reviewed by cardiologist Astghik Grigoryan

These foods are rich in dietary fiber, which is reported to lower the incidence of coronary heart disease. The soluble fiber decreases low-density lipoprotein cholesterol or “bad” cholesterol concentrations, lowering atherosclerosis risk (3).

Most data about their impact on heart health come from animal research. A study on rats on a high-fat diet has shown that increased consumption of zucchini leads to decreased cardiovascular disease risk. The study has also shown decreased levels of “bad” types of cholesterol (total cholesterol, triglycerides, low-density lipoproteins) and increased levels of “good” cholesterol (high-density lipoproteins) (4).

Another study on animals has shown that eggplants have heart-protecting effects due to their ability to increase left ventricular function, reduce myocardial infarct size, and heart muscle cell death (5).

Being rich in potassium, zucchini regulates blood flow by dilating blood vessels and blood pressure. Reducing blood pressure decreases cerebrovascular and cardiovascular morbidity and mortality (6,7).

Diabetes

Both zucchini and eggplant are low glycemic index foods containing low sugar. As said before, being used in weight loss diets and having low glycemic index values, these foods reduce the risks of developing type 2 diabetes or the need for medication.

Several studies have shown that foods rich in fiber, such as zucchini and eggplant, may improve blood glucose levels and lower insulin resistance (8,9).

Dietary fiber improves fasting blood glucose, fasting C-peptide (a connective peptide that participates in the synthesis of insulin), triglyceride, and low-density lipoprotein levels as well (10).

For additional information about how eggplant affects diabetes,, you can visit our “Eggplants and Diabetes” page.

Cancer

Zucchini has a potential anticancer activity due to its direct cell-killing effect, which is later enhanced by its antioxidant properties (11). The seed extract inhibits the cell growth of fast-growing cells, such as tumor cells, mainly showing their effect on breast, colon, and prostate cancers (12).

Solasodine rhamnosyl glycosides (SRGs) are chemotherapeutic agents derived from eggplant to treat non-melanoma skin cancers by causing the cells’ death. SRGs in a cream formulation Curaderm BEC5 can be used to treat skin cancers from small to large sizes; even difficult-to-treat areas can be effectively treated (13,14).

The antioxidant nasunin, found in the skin of eggplants, glycoalkaloids, and metabolites, inhibits the growth of human colon and liver cancers (15,16).

Dietary fiber plays a role in reducing the risk of some cancers as well. Several studies suggest dietary fiber reduces the risk of ovarian, breast, esophageal, and stomach cancers (17,18,19,20). On the other hand, study results are contradictory for colorectal cancer.

Digestive Health

Section reviewed by gastroenterologist Arpi Gasparyan

Dietary fiber found in zucchini and eggplant shows protective effects against certain gastrointestinal diseases such as inflammatory bowel diseases, constipation, hemorrhoids, colon cancer, gastroesophageal reflux disease, irritable bowel syndrome, duodenal ulcer, diverticulosis, obesity, and diabetes (21).

Dietary fiber leads to increased mechanical stimulation or irritation of the colonic mucosa with increased secretion and peristalsis, leading to increased fecal mass (22).

Short-chain fatty acids are produced by gut microbiota by fermentation of dietary fiber. They lead to mechanisms playing a key role in maintaining homeostasis in the gut and other organs (23).

Urogenital health

Phytotheurapetic compounds in zucchini seed oil play a role in treating benign prostatic hyperplasia by causing a reduction in prostate growth, lower urinary tract symptoms related to benign prostatic hyperplasia, and leading to relaxation of the bladder sphincter for easier urination (24,25).

Allergy

There were reported cases of zucchini causing allergy, resulting from primary sensitization to the fruit or cross-reactions to the allergen protein called profilin and cross-reacting carbohydrate determinants (26).