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Boiled vegetables with turmeric sauce Calories
Boiled mixed vegetables with a turmeric-based light sauce; rich in fiber and micronutrients.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Boiled vegetables with turmeric sauce (180 g) has 117 calories. That works out to 65 calories per 100 g. It contains 15.5 g of carbs, 3.8 g of protein, 4.9 g of fat and 5 g of fiber. Its 81 µg of Vitamin K covers 68% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Boiled vegetables with turmeric sauce Nutrition Facts
Selected: 1 cup (medium) · 180 g
117
KCAL / 180G
Carbs
15.5g
· 6% DV
Protein
3.8g
· 8% DV
Fat
4.9g
· 6% 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 51% · Protein 13% · Fat 36%
Boiled vegetables with turmeric sauce nutrition facts table · 1 cup (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 117 kcal | |
| Total fat | 4.9 g | 6% |
| Saturated fat | 0.68 g | 3% |
| Trans fat | 0 g | |
| Sodium | 207 mg | 9% |
| Total carbohydrate | 15.5 g | 6% |
| Fiber | 5 g | 18% |
| Protein | 3.8 g | 8% |
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 Cup of Boiled vegetables with turmeric sauce?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 117 kcal |
| 1 tablespoon (small) | 15 g | 10 kcal |
| 4 tablespoon (medium) | 60 g | 39 kcal |
| ½ cup (small) | 90 g | 59 kcal |
| 100 g | 100 g | 65 kcal |
| 1 serving (small) | 150 g | 98 kcal |
| 1 serving (medium) | 220 g | 143 kcal |
| 1.5 cup (large) | 270 g | 176 kcal |
| 1 serving (large) | 320 g | 208 kcal |
Calculated from 65 calories per 100 g.
Frequently Asked Questions About Boiled vegetables with turmeric sauce
How do you make boiled vegetables with turmeric sauce?
Make boiled vegetables with turmeric sauce by cooking the vegetables until just tender, then coating them with a separately prepared sauce. Add firmer vegetables to the pot first and quicker-cooking ones later. Stir turmeric into a little oil and liquid, warm briefly, and pour it over the drained vegetables.
Which vegetables work best in boiled vegetables with turmeric sauce?
Carrots, potatoes, cauliflower, broccoli, and zucchini all work well in boiled vegetables with turmeric sauce. Cut them into similar-sized pieces, but cook them in stages: dense vegetables need a head start, while zucchini and broccoli can turn soft quickly.
How do you make the turmeric sauce for boiled vegetables with turmeric sauce?
The turmeric sauce for boiled vegetables with turmeric sauce can be made by stirring turmeric into a little oil with lemon juice or vegetable stock. Warm it gently rather than frying the spice for a long time, which can make its flavor bitter. Season to taste.
How can you stop the vegetables in boiled vegetables with turmeric sauce from getting mushy?
To keep the vegetables in boiled vegetables with turmeric sauce from getting mushy, cook each type for only as long as it needs and drain it as soon as it is tender. Cut pieces evenly, add firm vegetables first, and avoid leaving cooked vegetables in hot water.
What goes well with boiled vegetables with turmeric sauce?
Boiled vegetables with turmeric sauce pair well with rice, couscous, lentils, or a simple yogurt-based dip. For a more filling meal, serve them alongside beans or chickpeas; a squeeze of lemon can also brighten the earthy turmeric flavor.
Can you make boiled vegetables with turmeric sauce using frozen vegetables?
Yes, frozen vegetables can be used for boiled vegetables with turmeric sauce. Add them to boiling water without thawing first and cook just until tender, following the package guidance. Drain them well before adding the sauce so it does not become watery.
How long do boiled vegetables with turmeric sauce last in the fridge?
Boiled vegetables with turmeric sauce keep for about three days in a covered container in the refrigerator. Cool and refrigerate them promptly rather than leaving them out. Reheat only the portion you plan to eat, until it is hot throughout.
Can boiled vegetables with turmeric sauce be made ahead?
Yes, boiled vegetables with turmeric sauce can be prepared ahead. Slightly undercook the vegetables, cool and refrigerate them, and store the sauce separately. Combine them shortly before serving; this helps the vegetables hold their texture and keeps the sauce from making them soggy.
Can you freeze boiled vegetables with turmeric sauce?
You can freeze boiled vegetables with turmeric sauce, but the vegetables may be softer after thawing, especially zucchini and broccoli. For a better texture, freeze the cooked vegetables and sauce separately, then thaw them in the refrigerator and reheat gently before combining.
Does boiled vegetables with turmeric sauce taste strongly of turmeric?
Boiled vegetables with turmeric sauce does not have to taste strongly of turmeric; the flavor depends on how much you add. Start with a small amount, taste the sauce, and adjust it. Lemon juice and black pepper can balance turmeric’s earthy notes.
Boiled vegetables with turmeric sauce Vitamins & Minerals
Vitamins
Vitamin K
81µg · 68% DV
Vitamin A
468µg · 52% DV
Vitamin C
32.4mg · 36% DV
Folate
63µg · 16% DV
Minerals
Copper
0.16mg · 18% DV
Manganese
0.32mg · 14% DV
Potassium ⭐
423mg · 12% DV
Phosphorus
86mg · 12% DV
Sodium
207mg · 9% DV
Boiled vegetables with turmeric sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Boiled vegetables with turmeric sauce
To burn the 117 calories in 1 cup (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 Boiled vegetables with turmeric sauce?
Boiled vegetables with turmeric sauce is a simple dish of mixed vegetables cooked until tender and served with a light turmeric-based sauce. It is easy to make with whatever vegetables are on hand, rather than being tied to one fixed regional recipe.
Serve it warm or chilled as a side with grains, beans or a main course, or enjoy it as a light lunch. The gentle earthy flavour of turmeric complements the vegetables without overwhelming them. The dish provides fibre and a range of micronutrients; it has 2.8 g of fibre per 100 g. For a more filling meal, pair it with lentils or chickpeas, and keep the sauce light if you want the vegetables’ flavour to shine.
How Nutritious Is Boiled vegetables with turmeric sauce?
Nutrient density
Very 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 vegetables with turmeric sauce 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 vegetables with turmeric sauce Contain Allergens?
No known major allergens
Which Diets Is Boiled vegetables with turmeric sauce 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
Boiled vegetables with turmeric sauce Fat Profile
SATURATED
0.68g
MONOUNSATURATED
1.89g
POLYUNSATURATED
1.67g
Omega 6:3 ratio 10.9:1
Above the ideal 4:1 (10.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.