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Flour-coated fried vegetables Calories
Mixed vegetables coated in flour and fried
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Flour-coated fried vegetables (150 g) has 321 calories. That works out to 214 calories per 100 g. It contains 34.2 g of carbs, 4.7 g of protein, 19 g of fat and 5.1 g of fiber. Its 24.3 mg of Vitamin C covers 27% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Flour-coated fried vegetables Nutrition Facts
Selected: 1 serving (medium) · 150 g
321
KCAL / 150G
Carbs
34.2g
· 12% DV
Protein
4.7g
· 9% DV
Fat
19g
· 24% DV
Fiber
5.1g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 6% · Fat 52%
Flour-coated fried vegetables nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 321 kcal | |
| Total fat | 19 g | 24% |
| Saturated fat | 2.55 g | 13% |
| Trans fat | 0.08 g | |
| Sodium | 278 mg | 12% |
| Total carbohydrate | 34.2 g | 12% |
| Fiber | 5.1 g | 18% |
| Protein | 4.7 g | 9% |
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 Serving of Flour-coated fried vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 321 kcal |
| 1 piece (small) | 25 g | 54 kcal |
| 3 piece (small) | 75 g | 161 kcal |
| 100 g | 100 g | 214 kcal |
| 1 cup (chopped) | 100 g | 214 kcal |
| 1 cup (large) | 180 g | 385 kcal |
| 1 serving (large) | 250 g | 535 kcal |
| 1 serving (extra large) | 350 g | 749 kcal |
Calculated from 214 calories per 100 g.
Frequently Asked Questions About Flour-coated fried vegetables
How do you make flour-coated fried vegetables?
To make flour-coated fried vegetables, dry the cut vegetables thoroughly, coat them lightly in flour, and fry them in hot oil until golden and tender. Shake off excess flour first; overcrowding the pan can lower the oil temperature and leave the vegetables greasy.
Which vegetables work best for flour-coated fried vegetables?
Zucchini, eggplant, bell peppers, and cauliflower all work well for flour-coated fried vegetables. Cut them into pieces of similar thickness so they cook evenly; slice firmer vegetables thinner or briefly pre-cook them if needed.
How do you keep flour-coated fried vegetables crispy?
Keep flour-coated fried vegetables crispy by drying the vegetables well and frying them in batches. Drain the cooked pieces on a wire rack rather than piling them on a plate, where trapped steam can soften the coating.
Why does the flour fall off flour-coated fried vegetables?
The flour often falls off flour-coated fried vegetables when the vegetables are damp or the coating is disturbed before it sets. Pat the pieces dry, shake off loose flour, and let them brown briefly before turning them.
Can you make flour-coated fried vegetables in an air fryer?
Yes, you can make flour-coated fried vegetables in an air fryer, though the coating may be less crisp than deep-fried vegetables. Lightly oil the pieces, arrange them in a single layer, and check as they cook to prevent the flour from drying out.
What flour is best for flour-coated fried vegetables?
All-purpose wheat flour is a common choice for flour-coated fried vegetables because it forms a light coating that clings to dry vegetables. Rice flour can give a crisp, delicate finish; use only a thin layer so the vegetables do not taste chalky.
What should you serve with flour-coated fried vegetables?
Serve flour-coated fried vegetables with a cooling yogurt or garlic dip, or alongside a fresh salad. Lemon wedges are also useful at the table: their acidity cuts through the rich fried coating.
Can you bake flour-coated fried vegetables instead of frying them?
Yes, flour-coated fried vegetables can be baked, but they will not have quite the same crisp shell as deep-fried ones. Arrange them in one layer, lightly oil the coating, and turn them during cooking for more even browning.
How do you store leftover flour-coated fried vegetables?
Cool leftover flour-coated fried vegetables, then refrigerate them in a covered container. Avoid sealing them while warm, since trapped steam makes the coating soggy; they are best eaten soon while the vegetables still have a good texture.
What is the best way to reheat flour-coated fried vegetables?
Reheat flour-coated fried vegetables in an oven or air fryer to bring back some crispness. A microwave warms them but tends to soften the coating; spread the pieces out so they heat evenly rather than steam against one another.
Flour-coated fried vegetables Vitamins & Minerals
Vitamins
Vitamin C
24.3mg · 27% DV
Vitamin K
28.5µg · 24% DV
Vitamin E
3.15mg · 21% DV
B6
0.29mg · 17% DV
Minerals
Manganese
0.51mg · 22% DV
Copper
0.18mg · 20% DV
Selenium
11µg · 20% DV
Phosphorus
102mg · 15% DV
Sodium
278mg · 12% DV
Potassium ⭐
368mg · 11% DV
Flour-coated fried vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Flour-coated fried vegetables
To burn the 321 calories in 1 serving (medium) (150 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 Flour-coated fried vegetables?
Flour-coated fried vegetables are a simple home-style preparation: mixed vegetables are lightly dredged in flour and fried until tender inside and golden at the edges. There is no single fixed recipe; the vegetables vary with the season and what is on hand.
In Turkey, they may be served hot as a side or meze, often alongside a meal or with a cool yogurt accompaniment. The coating gives them a crisp finish, while the vegetables keep the dish varied in flavour and texture. They provide some fibre, but frying makes them relatively rich in fat: a 100 g portion has 12.7 g. For a lighter result, use just a thin coating and drain well after frying.
How Nutritious Is Flour-coated fried vegetables?
Nutrient density
Medium
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 Flour-coated fried vegetables Processed?
NOVA 3
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 Flour-coated fried vegetables Contain Allergens?
Contains these allergens:
Which Diets Is Flour-coated fried vegetables Good For?
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
Flour-coated fried vegetables Fat Profile
SATURATED
2.55g
MONOUNSATURATED
8.4g
POLYUNSATURATED
6.15g
Omega 6:3 ratio 48.8:1
Above the ideal 4:1 (48.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.