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Boiled dried pepper and eggplant Calories
High-fiber, low-calorie, suitable for stuffing
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Boiled dried pepper and eggplant (80 g) has 27 calories. That works out to 34 calories per 100 g. It contains 6.2 g of carbs, 1.3 g of protein, 0.3 g of fat and 3.1 g of fiber. Its 14.4 mg of Vitamin C covers 16% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Boiled dried pepper and eggplant Nutrition Facts
Selected: 1 serving (medium) · 80 g
27
KCAL / 80G
Carbs
6.2g
· 2% DV
Protein
1.3g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 16% · Fat 8%
Boiled dried pepper and eggplant nutrition facts table · 1 serving (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 27 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 4.8 mg | 0% |
| Total carbohydrate | 6.2 g | 2% |
| Fiber | 3.1 g | 11% |
| Protein | 1.3 g | 3% |
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 Boiled dried pepper and eggplant?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 27 kcal |
| 1 piece (small) | 20 g | 7 kcal |
| 1 piece (whole) | 35 g | 12 kcal |
| 2 piece (medium) | 40 g | 14 kcal |
| 4 piece (large) | 80 g | 27 kcal |
| 1 cup (chopped) | 90 g | 31 kcal |
| 100 g | 100 g | 34 kcal |
| 1 serving (large) | 140 g | 48 kcal |
Calculated from 34 calories per 100 g.
Frequently Asked Questions About Boiled dried pepper and eggplant
How do you prepare boiled dried pepper and eggplant for stuffing?
Boiled dried pepper and eggplant are ready for stuffing once they are pliable but still hold their shape. Drain them, let them cool enough to handle, then spoon in the filling without packing it tightly so it has room to cook.
Can you stuff boiled dried pepper and eggplant before cooking them?
Yes, you can stuff boiled dried pepper and eggplant after they have softened, then cook the filled vegetables in a covered pot. Do not stuff them while they are still hard, and leave space at the opening for the filling to expand.
Why does boiled dried pepper and eggplant fall apart?
Boiled dried pepper and eggplant usually fall apart when they have been boiled too long or handled roughly. Stop boiling as soon as they bend easily, cool them before filling, and avoid pressing the filling into the skins.
How can you tell when boiled dried pepper and eggplant are ready?
Boiled dried pepper and eggplant are ready when they feel flexible and can be opened for stuffing without cracking. They should not be mushy; test one gently, since thickness and how dry the vegetables were affect how quickly they soften.
Should you rinse boiled dried pepper and eggplant before cooking?
Yes, rinse boiled dried pepper and eggplant gently under running water before boiling to remove dust or debris from drying and storage. Avoid scrubbing, which can damage the fragile dried skins before they soften.
Can you cook boiled dried pepper and eggplant in the same pot?
Yes, boiled dried pepper and eggplant can be boiled in the same pot, but remove each vegetable when it becomes pliable. Their size and thickness may differ, so taking them out together can leave one undercooked or make the other too soft.
Can you use the cooking water from boiled dried pepper and eggplant?
Yes, you can use the cooking water from boiled dried pepper and eggplant if it tastes clean and is not overly bitter or salty. Add it to a pot of stuffed vegetables for cooking; discard it if it has an unpleasant taste or visible debris.
What filling works well with boiled dried pepper and eggplant?
Rice or bulgur with onion, tomato paste, herbs, and spices is a common filling for boiled dried pepper and eggplant. You can make it with meat or without; fill each piece loosely so the grains have room to cook.
How should you store leftover boiled dried pepper and eggplant dolma?
Store leftover boiled dried pepper and eggplant dolma in a covered container in the refrigerator after cooking. Reheat it thoroughly before serving, and discard it if you notice mold, an unusual smell, or a sticky texture.
What can you serve with boiled dried pepper and eggplant dolma?
Boiled dried pepper and eggplant dolma pairs well with plain yogurt, a fresh salad, or a simple soup. These sides complement the seasoned filling without competing with the dried vegetables’ rich, concentrated flavor.
Boiled dried pepper and eggplant Vitamins & Minerals
Vitamins
Vitamin C
14.4mg · 16% DV
B6
0.1mg · 6% DV
Vitamin E
0.72mg · 5% DV
Vitamin K
5.2µg · 4% DV
Minerals
Copper
0.07mg · 8% DV
Manganese
0.13mg · 6% DV
Potassium ⭐
168mg · 5% DV
Phosphorus
26mg · 4% DV
Sodium
4.8mg · 0% DV
Boiled dried pepper and eggplant Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Boiled dried pepper and eggplant
To burn the 27 calories in 1 serving (medium) (80 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 Boiled dried pepper and eggplant?
Boiled dried pepper and eggplant are dried vegetables softened in water, a familiar part of Turkish home cooking. They are often prepared as a first step for dolma: once pliable, the peppers and eggplants are filled with a rice-based mixture with onion, herbs and spices, then simmered until tender.
Boiling brings out the peppers’ concentrated flavor while leaving the eggplant soft and yielding. In Turkey, the finished dolma is commonly served warm, sometimes with yogurt; it also works well as part of a shared meal. The vegetables are low in calories and provide fibre: a 100 g portion has 34 kcal and 3.9 g of fibre. For a lighter filling, use a modest amount of oil.
How Nutritious Is Boiled dried pepper and eggplant?
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 Boiled dried pepper and eggplant 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 Boiled dried pepper and eggplant Contain Allergens?
No known major allergens
Which Diets Is Boiled dried pepper and eggplant Good For?
Vegan
✓ Suitable
Vegetarian
✓ 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
Boiled dried pepper and eggplant Fat Profile
SATURATED
0.06g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.