Which nutrient is most abundant (by weight) in eggplants?

Carbohydrates
Fats
Proteins

Add up the total mass of carbohydrates, fats, and proteins in a serving of eggplant. What fraction of the eggplant's weight is made up of these ingredients?

Which of the following accounts for the majority of the remainder of the eggplant's mass?

Sodium
Dietary fiber
Cholesterol
Water

See your post above.

1- Carbohydrates

2-?
3-Water

hi,

what is the total mass of carbohydrates, fats, and proteins in a serving of eggplant?

To determine which nutrient is most abundant in eggplants by weight, we can look at the nutritional composition of eggplants. One way to obtain this information is by referring to a nutrition facts label or database.

To calculate the fraction of the eggplant's weight made up of carbohydrates, fats, and proteins, we need to know the amount of each nutrient present in a serving of eggplant. This information can be found on the nutrition facts label or in a nutrition database.

Let's assume we have obtained the following information for a serving of eggplant:

Carbohydrates: 10 grams
Fats: 0.2 grams
Proteins: 1.2 grams

We can add up the weights of these three nutrients to find the total mass:

Total mass = carbohydrates + fats + proteins
Total mass = 10 grams + 0.2 grams + 1.2 grams
Total mass = 11.4 grams

To calculate the fraction of the eggplant's weight represented by these nutrients, divide the total mass of the nutrients by the total mass of the eggplant:

Carbohydrate fraction = carbohydrates / total mass
Carbohydrate fraction = 10 grams / 11.4 grams ≈ 0.877

Fat fraction = fats / total mass
Fat fraction = 0.2 grams / 11.4 grams ≈ 0.018

Protein fraction = proteins / total mass
Protein fraction = 1.2 grams / 11.4 grams ≈ 0.105

From these calculations, we can see that the carbohydrates account for approximately 87.7% of the eggplant's weight, fats account for approximately 1.8%, and proteins account for approximately 10.5%. Therefore, the nutrient that is most abundant in eggplants by weight is carbohydrates.

To determine what accounts for the majority of the remaining mass of the eggplant, we need to consider the other nutritional components. The options given are sodium, dietary fiber, cholesterol, and water.

Sodium: Sodium is an essential mineral, but it is generally not a major component of most fruits and vegetables, including eggplants. Therefore, it is unlikely to be the majority of the remaining mass.

Dietary fiber: Dietary fiber is a non-digestible carbohydrate found in plant-based foods, including eggplants. It contributes to the mass of the food but does not provide calories. Eggplants are known to be a good source of dietary fiber, so it is a likely candidate for the majority of the remaining mass.

Cholesterol: Cholesterol is a type of fat found in animal-based foods, and eggplants are a plant-based food, so they do not contain cholesterol. Therefore, cholesterol is unlikely to be a major component of the remaining mass.

Water: Water is a vital component of all living organisms, including plants. Fruits and vegetables, such as eggplants, have high water content, which contributes to their weight. Therefore, water is another likely candidate for the majority of the remaining mass.

Based on the given options, it is most likely that water accounts for the majority of the remaining mass in the eggplant. Dietary fiber is also a significant component contributing to the mass of the eggplant.