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Green Pepper and Tomato with Olive Oil Calories
Olive oil, fiber-rich, source of vitamin C and E
CALORIES
GI
POTASSIUM
FIBER
Green Pepper and Tomato with Olive Oil Nutrition Facts
Selected: 100 g
78
KCAL / 100G
Carbs
5.6g
· 29%
Protein
1.2g
· 6%
Fat
5.7g
· 65%
Fiber
2.1g
Green Pepper and Tomato with Olive Oil Vitamins & Minerals
Vitamins
Vitamin C
41mg · 46% DV
Vitamin A
320µg · 36% DV
Vitamin E
2.2mg · 15% DV
B6
0.13mg · 8% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Magnesium
14mg · 3% DV
Phosphorus
23mg · 3% DV
Green Pepper and Tomato with Olive Oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Green Pepper and Tomato with Olive Oil 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 Green Pepper and Tomato with Olive Oil Contain Allergens?
No known major allergens
Which Diets Is Green Pepper and Tomato with Olive Oil Good For?
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
Green Pepper and Tomato with Olive Oil Fat Profile
SATURATED
0.8g
MONOUNSATURATED
3.9g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Foods Similar to Green Pepper and Tomato with Olive Oil
Green Pepper and Tomato with Olive Oil — Frequently Asked Questions
Is green pepper and tomato with olive oil served hot or cold?
It can be eaten either way, although olive-oil vegetable dishes are often served warm or at room temperature. Letting it rest helps the tomato, pepper, and olive oil flavors blend.
How can I keep green pepper and tomato with olive oil from turning bitter?
Cook the peppers gently over medium-low heat rather than charring them. Adding garlic near the end and preventing the tomatoes from cooking completely dry also helps keep the flavor balanced.
Which type of pepper works best in this dish?
Long green peppers, sweet pointed peppers, or red bell peppers all work well. Green peppers give a more savory, slightly sharp flavor, while red peppers make the dish sweeter.
What goes well with green pepper and tomato with olive oil?
It pairs well with yogurt, tzatziki-style yogurt, whole-grain bread, bulgur, or legumes. Serving it with beans, lentils, chickpeas, eggs, fish, or cheese makes a more satisfying meal.
Can green pepper and tomato with olive oil be a main meal?
It can be a light main dish, but it is more balanced when paired with a substantial protein source. It also works well as a side dish, appetizer, or part of a shared vegetable spread.
Can this dish be made ahead of time?
Yes. Making it a day ahead often improves the flavor, as the vegetables have time to absorb the olive oil and seasonings. Cool it promptly and store it covered in the refrigerator.
How long does cooked green pepper and tomato with olive oil keep in the fridge?
It generally keeps for 3 to 4 days in a clean, airtight container in the refrigerator. Discard it if it develops mold, a sour or unusual smell, bubbling, or noticeable discoloration.
Can green pepper and tomato with olive oil be frozen?
Yes, but the peppers and tomatoes will be softer and release more liquid after thawing. Freeze in meal-sized airtight portions, and do not refreeze leftovers that have already been thawed.
Do tomatoes need to be peeled for this dish?
No, peeling is optional. Leaving the skins on adds texture, while peeled tomatoes create a smoother, softer sauce-like finish.
Should people with reflux be careful with green pepper and tomato with olive oil?
Tomatoes can trigger heartburn or reflux symptoms in some people, and hot peppers may make symptoms worse. Choosing mild peppers, having a smaller serving, and avoiding it close to bedtime may be helpful.
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Nutrition data compiled from USDA FoodData Central and scientific sources.