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Source of fiber, vitamin C and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
42
KCAL / 100G
Carbs
7.4g
· 71%
Protein
2.1g
· 20%
Fat
0.4g
· 9%
Fiber
3.1g
Vitamins
Vitamin C
29mg · 32% DV
Vitamin K
38µg · 32% DV
Folate
48µg · 12% DV
Vitamin A
95µg · 11% DV
Minerals
Phosphorus
53mg · 8% DV
Potassium ⭐
285mg · 8% DV
Iron
1mg · 6% DV
Magnesium
24mg · 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.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Garlic boiled vegetables provide 42 calories per 100 g.
A 100 g portion contains 2.1 g of protein.
Garlic boiled vegetables contain 7.4 g of carbohydrates per 100 g.
They provide 3.1 g of fiber per 100 g. This contributes to the overall fiber content of a meal.
Garlic boiled vegetables have a glycemic index of 25. This is in the low glycemic index range.
With a glycemic index of 25, they are a low-GI option. Portion size and the rest of the meal can also affect the overall response.
According to the provided diet compatibility, they are suitable for a keto diet. They contain 7.4 g of carbohydrates per 100 g.
According to the provided diet compatibility, they are suitable for vegan eating. They are also compatible with vegetarian, pescatarian, and flexitarian diets.
According to the provided diet compatibility, garlic boiled vegetables are suitable for a gluten-free diet.
They are classified as minimally processed. They are a boiled vegetable option with garlic.
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Nutrition data compiled from USDA FoodData Central and scientific sources.