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Protein-rich vegetable stew
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
105
KCAL / 100G
Carbs
6.5g
· 24%
Protein
8.8g
· 32%
Fat
5.4g
· 44%
Fiber
2.6g
Vitamins
B12
0.85µg · 35% DV
B3
3.1mg · 19% DV
Vitamin C
16.5mg · 18% DV
B6
0.28mg · 16% DV
Minerals
Selenium
10.5µg · 19% DV
Zinc
2mg · 18% DV
Phosphorus
105mg · 15% DV
Potassium ⭐
335mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.75g
MONOUNSATURATED
2.35g
POLYUNSATURATED
0.56g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Beef, green bean, eggplant and pepper stew contains 105 calories per 100 g.
This stew provides 8.8 g of protein per 100 g. Its beef content contributes protein alongside the vegetables.
With 105 calories per 100 g, it can fit into a diet when portion size is considered. It is compatible with omnivore, Paleo, Mediterranean and flexitarian eating patterns.
Yes. It has a glycemic index of 28, which is in the low-GI range.
No, it contains 6.5 g of carbohydrates per 100 g. This is a moderate carbohydrate amount for a meat-and-vegetable main dish.
Yes, it provides 2.6 g of fiber per 100 g. The fiber comes from the vegetable ingredients.
According to the provided dietary compatibility information, this stew is suitable for a gluten-free diet.
It contains 8.8 g of protein and 2.6 g of fiber per 100 g. Protein and fiber can contribute to a more satisfying meal.
Yes, it is listed as compatible with a Paleo diet. It also fits Mediterranean, omnivore and flexitarian dietary patterns.
No. It is classified as minimally processed rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.