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Vegetable, high fiber, plant protein, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (mini) of Mini Vegetable Oat Ball (60 g) has 84 calories. That works out to 140 calories per 100 g. It contains 13.2 g of carbs, 3.1 g of protein, 1.9 g of fat and 2.9 g of fiber. Its 0.3 mg of Manganese covers 14% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 3 piece (mini) · 60 g
84
KCAL / 60G
Carbs
13.2g
· 5% DV
Protein
3.1g
· 6% DV
Fat
1.9g
· 2% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 15% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 84 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.36 g | 2% |
| Trans fat | 0 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 13.2 g | 5% |
| Fiber | 2.9 g | 10% |
| Protein | 3.1 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 |
|---|---|---|
| 3 piece (mini) | 60 g | 84 kcal |
| 1 piece (mini) | 20 g | 28 kcal |
| 1 serving (mini) | 80 g | 112 kcal |
| 100 g | 100 g | 140 kcal |
| 5 piece (mini) | 100 g | 140 kcal |
| 2 serving (mini) | 160 g | 224 kcal |
| 10 piece (mini) | 200 g | 280 kcal |
Calculated from 140 calories per 100 g.
A Mini Vegetable Oat Ball is usually made with oats, finely chopped or grated vegetables, and a binder such as egg or mashed legumes. The exact vegetables and seasonings vary by recipe, so homemade versions are easy to adapt.
To keep Mini Vegetable Oat Balls together, remove excess moisture from grated vegetables and let the mixture rest so the oats can absorb liquid. If it still feels loose, mix in a little more oats before shaping.
Mini Vegetable Oat Balls can be baked or pan-cooked. Baking is a convenient way to cook a whole batch with little added oil; if using a pan, turn them gently over medium heat so they brown without breaking.
Yes, Mini Vegetable Oat Balls can be cooked in an air fryer. Arrange them in a single layer with space between each ball, and turn them partway through so they brown evenly without sticking together.
Store cooked Mini Vegetable Oat Balls in a covered container in the refrigerator once they have cooled. Reheat them in an oven, air fryer, or pan to restore some crispness; avoid leaving cooked leftovers at room temperature for long.
Yes, Mini Vegetable Oat Balls freeze well. Cool them completely, freeze them in a single layer first, then transfer them to a sealed freezer-safe container; reheat from thawed or frozen until hot throughout.
Serve Mini Vegetable Oat Balls with hummus, a yogurt dip, or a fresh salad. They also work as a small appetizer, or alongside soup when you want to turn them into part of a light meal.
Yes, cooked Mini Vegetable Oat Balls can be eaten cold, making them handy for packed lunches or picnics. Chill them promptly after cooking and pack them in a sealed container; a dip can make them easier to enjoy.
Mini Vegetable Oat Balls can make a satisfying snack because oats provide fiber and the vegetables add bulk. Pair them with yogurt or hummus if you want a more substantial snack rather than eating them on their own.
Yes, you can shape Mini Vegetable Oat Balls ahead and refrigerate the uncooked mixture briefly before cooking. You can also cook a batch in advance and refrigerate the cooled balls for quick snacks or packed lunches.
Vitamins
B1
0.11mg · 9% DV
Vitamin A
72µg · 8% DV
Vitamin K
7.8µg · 7% DV
Folate
19.2µg · 5% DV
Minerals
Manganese
0.33mg · 14% DV
Copper
0.1mg · 11% DV
Phosphorus
66mg · 9% DV
Magnesium
23mg · 5% DV
Sodium
96mg · 4% DV
Potassium ⭐
126mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 84 calories in 3 piece (mini) (60 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.
A Mini Vegetable Oat Ball is a bite-sized preparation made by combining oats with vegetables and shaping the mixture into small balls. It has no single traditional regional origin; recipes vary with the vegetables and seasonings used. The oats give it a pleasantly hearty texture, while the vegetables bring a milder, savoury flavour.
Serve these as a snack, pack them for lunch, or offer them as a side with a meal. They fit easily into vegetarian and vegan menus and provide fibre and plant protein, with relatively little fat. Pair them with a salad or a dip; a lighter dip keeps them a simple option between meals.
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 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.
No known major allergens
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
SATURATED
0.36g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.