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Vegetable stew with fiber, vitamin C and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
8.8g
· 60%
Protein
1.7g
· 12%
Fat
1.8g
· 28%
Fiber
2.3g
Vitamins
Vitamin C
28mg · 31% DV
B6
0.18mg · 11% DV
Vitamin K
13µg · 11% DV
Folate
31µg · 8% DV
Minerals
Potassium ⭐
255mg · 8% DV
Phosphorus
43mg · 6% DV
Sodium
120mg · 5% DV
Magnesium
17mg · 4% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.25g
MONOUNSATURATED
1.05g
POLYUNSATURATED
0.37g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
This stew provides 55 calories per 100 g. Total calories depend on the portion size you eat.
It contains 1.7 g of protein per 100 g. This is a modest amount of protein for a vegetable-based dish.
Yes, it contains 8.8 g of carbohydrates per 100 g. The potato contributes to the dish's carbohydrate content.
At 55 calories per 100 g, it can fit into a calorie-conscious eating plan when portions are considered. Its suitability depends on your overall calorie and carbohydrate targets.
It provides 2.3 g of fiber per 100 g. Fiber may help make a meal feel more filling.
The glycemic index of this stew is 60. Its carbohydrate content and glycemic impact may be relevant for people monitoring blood sugar response.
Yes, it is compatible with a vegan diet. It is also suitable for vegetarian, Mediterranean, flexitarian, gluten-free, and paleo eating patterns.
Yes, it is compatible with a gluten-free diet. Check any added ingredients during preparation if you need to avoid gluten strictly.
Yes, it contains 1.8 g of fat per 100 g. This makes it a relatively low-fat vegetable dish.
It is classified as minimally processed. It can be a suitable choice for people seeking less processed vegetable-based foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.