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A vegetable-forward dish with fiber; nutrition varies with the amount of oil added.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Green Beans with Tomato and Carrot (200 g) has 78 calories. That works out to 39 calories per 100 g. It contains 14.6 g of carbs, 3 g of protein, 1 g of fat and 5.6 g of fiber. Its 50 µg of Vitamin K covers 42% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
78
KCAL / 200G
Carbs
14.6g
· 5% DV
Protein
3g
· 6% DV
Fat
1g
· 1% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 15% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 78 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.2 g | 1% |
| Trans fat | 0 g | |
| Sodium | 40 mg | 2% |
| Total carbohydrate | 14.6 g | 5% |
| Fiber | 5.6 g | 20% |
| Protein | 3 g | 6% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 78 kcal |
| 1 tablespoon (small) | 15 g | 6 kcal |
| 1 piece (small) | 35 g | 14 kcal |
| 100 g | 100 g | 39 kcal |
| 1 serving (small) | 150 g | 59 kcal |
| 1 cup (medium) | 170 g | 66 kcal |
| 1 cup (large) | 240 g | 94 kcal |
| 1 serving (large) | 280 g | 109 kcal |
Calculated from 39 calories per 100 g.
Cook Green Beans with Tomato and Carrot in a covered pot with onion, olive oil, chopped tomatoes, carrots, and a little water. Simmer until the beans are tender, adding only a little extra water if the pot becomes dry.
Yes, canned green beans work in Green Beans with Tomato and Carrot. Drain and rinse them, then add them after the carrots and tomato have started cooking; canned beans are already tender, so a shorter simmer helps keep them intact.
No, blanching is not necessary for Green Beans with Tomato and Carrot. The beans cook directly in the tomato mixture, which saves a step and lets them take on the flavor of the sauce.
They may be mature, stringy beans or simply undercooked. Trim away any strings and continue simmering until tender; tomatoes can slow softening, so avoid judging doneness only by the usual cooking time for plain green beans.
Either works. This Turkish-style vegetable dish is often served at room temperature or chilled, especially when made with olive oil, but you can also serve Green Beans with Tomato and Carrot warm.
Rice or bulgur makes a familiar side for Green Beans with Tomato and Carrot. For a lighter meal, serve it with bread and a crisp salad; add a plant-based yogurt alternative if you want a creamy accompaniment.
Start with just a small splash of water because the tomatoes and beans release liquid as they cook. If the dish is still too thin, simmer it uncovered briefly so excess moisture can evaporate.
Refrigerate Green Beans with Tomato and Carrot in a covered container and eat it within about 3–4 days. Cool it promptly rather than leaving it out, and reheat only the portion you plan to serve.
Yes, Green Beans with Tomato and Carrot can be frozen in meal-sized portions. The beans may turn softer after thawing, so freeze the dish for convenience rather than expecting exactly the same texture as freshly cooked.
Yes, you can cook Green Beans with Tomato and Carrot ahead and refrigerate it once cooled. Its flavors settle as it rests, and you can serve it chilled or gently reheat it before the meal.
Vitamins
Vitamin K
50µg · 42% DV
Vitamin C
24mg · 27% DV
Folate
54µg · 14% DV
Vitamin A
104µg · 12% DV
Minerals
Copper
0.16mg · 18% DV
Manganese
0.4mg · 17% DV
Potassium ⭐
480mg · 14% DV
Phosphorus
76mg · 11% DV
Sodium
40mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 78 calories in 1 serving (medium) (200 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.
Green Beans with Tomato and Carrot is a home-style vegetable dish made by simmering fresh green beans with tomatoes and carrots. It is common in Turkish cooking, where versions may include onion and olive oil, with the exact balance varying from kitchen to kitchen.
The beans turn tender while the tomato brings gentle acidity and the carrot adds sweetness. Serve it warm or at room temperature, often alongside rice, bread or a spoonful of yoghurt; it also works well as part of a lighter lunch. The dish is vegetable-forward and provides fibre, while its overall richness depends largely on how much oil is used. For a lighter version, keep the oil modest and let the vegetables’ own flavour lead.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.