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Hearty protein and iron, filling vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
95
KCAL / 100G
Carbs
8.5g
· 37%
Protein
6.2g
· 27%
Fat
3.6g
· 36%
Fiber
1.6g
Vitamins
B12
0.42µg · 18% DV
B3
1.8mg · 11% DV
B6
0.13mg · 8% DV
Vitamin C
7mg · 8% DV
Minerals
Sodium
290mg · 13% DV
Selenium
6.2µg · 11% DV
Phosphorus
78mg · 11% DV
Zinc
1mg · 9% 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
— Not suitable
Vegetarian
— Not 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
1.1g
MONOUNSATURATED
1.3g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
Often, yes. After resting, the flavors of the meat, potatoes, and vegetables meld more fully, although the potatoes may soften further.
If refrigerated promptly after cooking, it is usually best eaten within 2 to 3 days. Reheat it thoroughly before serving.
Yes, it freezes well. The main change is texture: potatoes can become softer or slightly grainy after thawing.
Overcooking, vigorous stirring, or using very starchy potatoes can make them break down. Cut them into larger pieces and add them at the right stage so they keep their shape better.
It can work at either time, depending on portion size and how rich the recipe is. Before training, a smaller serving may feel easier to digest; after training, pairing it with yogurt or a light salad can round out the meal.
A side of yogurt, tzatziki-style yogurt, or a crisp salad pairs well and can make the meal feel more balanced. Adding bread, rice, or pasta makes it more filling but also increases the overall carbohydrate load.
A stew like this often includes other vegetables such as peppers, tomatoes, zucchini, or eggplant, not just meat and potatoes. That usually gives it a more layered flavor and a broader texture.
That depends mostly on the cut of meat, the amount of oil, and the portion size. A lightly cooked version with plenty of vegetables is usually easier to eat than a richer, oilier one.
Yes, but a large portion late in the evening may feel too filling for some people. A moderate serving with a lighter side is often more comfortable.
People limiting sodium, those with kidney conditions, or anyone who struggles with fatty meats should pay attention to the recipe and portion. It should also be cooked until the meat is tender enough for children and older adults.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.