Nasu: Japanese Aubergine
(Solanum melongena)

Nutritional Information:

Rich in potassium and phosphorus - although the 'per 100g' quantities listed below are considerably lower than those for Japanese leaf vegetables.
100g raw fruit contains:
(trace) sodium
220 mg potassium
18 mg calcium
17 mg magnesium
30 mg phosphorus
0.3 mg iron
0.2 mg zinc
0.16 mg manganese
100 µg beta-carotene
8 µg retinol
0.05 mg vitamin B1   0.05 mg vitamin B2   0.05 mg vitamin B6
4 mg vitamin C
0.3 mg vitamin E
10 µg vitamin K
32 µg folic acid

How to Enjoy it:

Use for stir-fries (it goes very well with root ginger and soy sauce), tempura (deep fry with thin batter), oven dishes such as musaka, or pickle in salt.

Nasu does not store or freeze well. It can be kept in the fridge for a few days but is damaged at temperatures below 10 celsius.

Nasu at 6 weeks (click for full sized image) Nasu purple tints (click for full sized image)
Nasu seedling 6 weeks after sowing Leaves and stems have beautiful purple tints
Nasu fruits (click for full sized image) Nasu flower (click for full sized image)
Flowering 4 months after sowing Fruits forming 18th August

Produce normally available from early August until the end of October.