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Low calorie; provides potassium and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
38
KCAL / 100G
Carbs
4.1g
· 38%
Protein
1.4g
· 13%
Fat
2.4g
· 49%
Fiber
1.3g
Vitamins
Vitamin C
10.5mg · 12% DV
B6
0.16mg · 9% DV
B2
0.08mg · 6% DV
B5
0.25mg · 5% DV
Minerals
Potassium ⭐
261mg · 8% DV
Magnesium
21mg · 5% DV
Phosphorus
36mg · 5% DV
Calcium
18mg · 2% 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.34g
MONOUNSATURATED
1.45g
POLYUNSATURATED
0.47g
Omega 6:3 ratio 21.5:1
Above the ideal 4:1 (21.5:1).
Boiled, lightly sautéed zucchini provides 38 calories per 100 g. The calorie total changes with the portion size.
A 100 g serving contains 1.4 g of protein. It is relatively low in protein and is not a main protein source on its own.
Boiled, lightly sautéed zucchini contains 4.1 g of carbohydrates per 100 g. This makes it a suitable option for lower-carbohydrate eating patterns.
Yes, boiled, lightly sautéed zucchini is compatible with a keto diet. It contains 4.1 g of carbohydrates per 100 g.
Its glycemic index is 15. This is considered a low glycemic index value.
Yes, it provides 1.3 g of fiber per 100 g. Fiber is one component that can contribute to the filling quality of a meal.
Boiled, lightly sautéed zucchini contains 2.4 g of fat per 100 g. The amount of fat can differ from plain boiled zucchini because it is lightly sautéed.
With 38 calories per 100 g, it can fit into a calorie-controlled eating plan. Portion size should be adjusted to your overall energy target.
Based on its listed diet compatibility, it is suitable for vegan, vegetarian, and gluten-free diets. It also fits paleo, Mediterranean, pescatarian, and flexitarian eating patterns.
It is classified as minimally processed. Boiling and light sautéing are simple preparation methods that retain the food's basic character.
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Nutrition data compiled from USDA FoodData Central and scientific sources.