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Beet, carrot, potato, eggplant sauté Calories
A sautéed vegetable dish rich in fiber and vitamins, made with beets, carrots, potatoes, and eggplant.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Beet, carrot, potato, eggplant sauté (180 g) has 117 calories. That works out to 65 calories per 100 g. It contains 23.8 g of carbs, 2.7 g of protein, 2.2 g of fat and 5 g of fiber. Its 576 µg of Vitamin A covers 64% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Beet, carrot, potato, eggplant sauté Nutrition Facts
Selected: 1 serving (medium) · 180 g
117
KCAL / 180G
Carbs
23.8g
· 9% DV
Protein
2.7g
· 5% DV
Fat
2.2g
· 3% DV
Fiber
5g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 9% · Fat 15%
Beet, carrot, potato, eggplant sauté nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 117 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.31 g | 2% |
| Trans fat | 0 g | |
| Sodium | 68 mg | 3% |
| Total carbohydrate | 23.8 g | 9% |
| Fiber | 5 g | 18% |
| Protein | 2.7 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Beet, carrot, potato, eggplant sauté?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 117 kcal |
| 100 g | 100 g | 65 kcal |
| 1 piece (small) | 100 g | 65 kcal |
| 1 serving (small) | 120 g | 78 kcal |
| 1 cup (medium) | 150 g | 98 kcal |
| 1 piece (medium) | 180 g | 117 kcal |
| 1 cup (large) | 200 g | 130 kcal |
| 1 serving (large) | 250 g | 163 kcal |
| 1 piece (large) | 250 g | 163 kcal |
Calculated from 65 calories per 100 g.
Frequently Asked Questions About Beet, carrot, potato, eggplant sauté
How do you make beet, carrot, potato, eggplant sauté?
Beet, carrot, potato, eggplant sauté is made by cutting the vegetables into similar-sized pieces and cooking them in a pan with a little oil. Add the beet and potato first, since they take longer to soften, then add the carrot and eggplant.
What goes well with beet, carrot, potato, eggplant sauté?
A tangy yogurt sauce, crusty bread, or a grain such as rice pairs well with beet, carrot, potato, eggplant sauté. Serve it as a vegetable side with grilled fish or chicken, or add a bean dish to make a more filling plant-based meal.
Which vegetables should go into beet, carrot, potato, eggplant sauté first?
Add the beet and potato first, followed by the carrot and eggplant. Cutting the beet and potato smaller helps them cook through at the same time as the softer vegetables, while adding the eggplant later helps it keep its shape.
Should you peel the beet for beet, carrot, potato, eggplant sauté?
Yes, peel the beet for beet, carrot, potato, eggplant sauté if you want a tender, even texture; its skin can remain tough after cooking. Beet juice stains, so cut it last or use gloves and a washable cutting board.
Can you use cooked or canned beets in beet, carrot, potato, eggplant sauté?
Yes, cooked or canned beets work in beet, carrot, potato, eggplant sauté, but add them near the end so they do not break down. Drain canned beets well, and reduce the cooking time for the beet since it is already tender.
Can beet, carrot, potato, eggplant sauté be frozen?
Yes, beet, carrot, potato, eggplant sauté can be frozen, although the potato and eggplant may become softer after thawing. Cool it completely, freeze in airtight portions, and thaw in the refrigerator before reheating.
How do you keep eggplant from getting soggy in beet, carrot, potato, eggplant sauté?
To keep eggplant from getting soggy in beet, carrot, potato, eggplant sauté, cut it into chunks, pat it dry, and avoid overcrowding the pan. Cook over medium-high heat and add it after the slower-cooking beet and potato have started to soften.
What seasonings taste good in beet, carrot, potato, eggplant sauté?
Black pepper, garlic, paprika, and thyme all suit beet, carrot, potato, eggplant sauté. A squeeze of lemon added at the end brightens the earthy vegetables; use fresh herbs or a spoonful of yogurt when serving if you want a fresher finish.
How long does beet, carrot, potato, eggplant sauté last in the fridge?
Beet, carrot, potato, eggplant sauté keeps for about three to four days in the refrigerator when stored promptly in a covered container. Reheat only the portion you plan to eat, until steaming hot throughout.
Can you make beet, carrot, potato, eggplant sauté without oil?
Yes, you can make beet, carrot, potato, eggplant sauté without oil by softening the vegetables in a nonstick pan with small splashes of water or vegetable broth. Keep the pan covered briefly to help the beet and potato cook, then uncover to let excess moisture evaporate.
Beet, carrot, potato, eggplant sauté Vitamins & Minerals
Vitamins
Vitamin A
576µg · 64% DV
Vitamin C
21.6mg · 24% DV
Folate
68.4µg · 17% DV
Biotin
4.5µg · 15% DV
Minerals
Potassium ⭐
576mg · 17% DV
Copper
0.14mg · 16% DV
Manganese
0.32mg · 14% DV
Phosphorus
68mg · 10% DV
Sodium
68mg · 3% DV
Beet, carrot, potato, eggplant sauté Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Beet, carrot, potato, eggplant sauté
To burn the 117 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Beet, carrot, potato, eggplant sauté?
Beet, carrot, potato, eggplant sauté is a Turkish-style home-cooked dish in which the four vegetables are cut into pieces and softened together in a pan. Recipes vary from kitchen to kitchen, and the vegetables may be diced or sliced; it is a simple way to make a vegetable side from everyday ingredients.
The potato and eggplant turn tender, while beet brings an earthy note and carrot a gentle sweetness. In Turkey it is commonly served with lunch or dinner, alongside a main dish or as part of a spread, rather than as a breakfast staple. It also pairs well with plain yogurt or a grain dish. The vegetables contribute fibre and vitamins; the sauté has 65 calories per 100 g. Use oil sparingly for a lighter result.
How Nutritious Is Beet, carrot, potato, eggplant sauté?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Beet, carrot, potato, eggplant sauté Processed?
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.
Does Beet, carrot, potato, eggplant sauté Contain Allergens?
No known major allergens
Which Diets Is Beet, carrot, potato, eggplant sauté Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Beet, carrot, potato, eggplant sauté Fat Profile
SATURATED
0.31g
MONOUNSATURATED
0.32g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.