Nutritionally, raw eggplant is low in fat, protein, dietary fiber and carbohydrates (see table). It also provides low amounts of essential nutrients, with only manganese having a moderate percentage (11%) of the Daily Value (table). Minor changes in nutrient composition occur with season and environment of cultivation (open field or greenhouse) and genotype.[36] One of the compounds in eggplant thought to be beneficial to human health is chlorogenic acid.[37] However, cooking at higher temperatures does alter the amount of chlorogenic acid in eggplant somewhat