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Low GI

Beef Vegetable Stew Calories

Hearty main dish rich in protein and fiber, with beef and assorted vegetables.

CALORIES

85kcal

GI

45low

POTASSIUM

230mg

FIBER

1.7g

Beef Vegetable Stew Nutrition Facts

Selected: 100 g

85

KCAL / 100G

Carbs

5.6g

· 28%

Protein

7.2g

· 36%

Fat

3.3g

· 36%

Fiber

1.7g

Beef Vegetable Stew Vitamins & Minerals

Vitamins

B12

0.8µg · 33% DV

B3

1.8mg · 11% DV

Vitamin D

2µg · 10% DV

B6

0.13mg · 8% DV

Minerals

Zinc

2mg · 18% DV

Sodium

250mg · 11% DV

Phosphorus

75mg · 11% DV

Selenium

4µg · 7% DV

Beef Vegetable Stew Glycemic Index

GLYCEMIC INDEX

45
Low
0 Low5570100

GLYCEMIC LOAD

3
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Beef Vegetable Stew 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 Beef Vegetable Stew Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Beef Vegetable Stew Good For?

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

Beef Vegetable Stew Fat Profile

SATURATED

1.2g

MONOUNSATURATED

1.1g

POLYUNSATURATED

0.2g

⚖️

Omega 6:3 ratio 2:1

Below the ideal 4:1 — a good omega balance.

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Beef Vegetable Stew — Frequently Asked Questions

Etli sebze yahnisi kaç kalori?

Etli sebze yahnisi 100 gramda 85 kalori içerir. Aynı porsiyonda 7,2 g protein, 5,6 g karbonhidrat ve 3,3 g yağ bulunur.

Etli sebze yahnisi diyete uygun mu?

100 gramında 85 kalori ve 7,2 g protein bulunan etli sebze yahnisi; omnivor, Akdeniz ve fleksitaryen beslenme düzenleriyle uyumludur. Glisemik indeksi 45'tir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.