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Fiber-rich vegetable stew with plant protein and olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
89
KCAL / 100G
Carbs
12.1g
· 53%
Protein
2.4g
· 11%
Fat
3.7g
· 36%
Fiber
2.5g
Vitamins
Vitamin C
10.2mg · 11% DV
Vitamin K
12.5µg · 10% DV
B1
0.1mg · 8% DV
B6
0.12mg · 7% DV
Minerals
Phosphorus
72mg · 10% DV
Sodium
190mg · 8% DV
Magnesium
29mg · 7% DV
Iron
1mg · 6% 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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.52g
MONOUNSATURATED
2.35g
POLYUNSATURATED
0.41g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Bulgur-stuffed squash blossom stew contains 89 calories per 100 g. The calorie content of a serving depends on the amount eaten.
It provides 2.4 g of protein per 100 g. Its protein content is low to moderate.
It contains 12.1 g of carbohydrates per 100 g. Some of its carbohydrate content comes from bulgur.
Bulgur-stuffed squash blossom stew has a glycemic index of 46. This falls within the low glycemic index range.
It contains 2.5 g of fiber per 100 g. Fiber may help make a meal more filling.
With 89 calories per 100 g, it can fit into a balanced eating plan when portion size is considered. It is also compatible with vegan and vegetarian diets.
According to the listed diet compatibility, it is suitable for vegan eating. It also fits vegetarian, Mediterranean, flexitarian, and omnivore diets.
No. This dish contains gluten, so it is not suitable for people avoiding gluten due to an allergy or gluten-related sensitivity.
It contains 3.7 g of fat per 100 g. Fat contributes to its total calorie content.
It is classified as minimally processed. This makes it a suitable option for people looking for vegetable-based foods with minimal processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.