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Olive oil sautéed pickled green beans Calories
High in sodium, contains fiber, healthy fats from olive oil
CALORIES
GI
POTASSIUM
FIBER
Olive oil sautéed pickled green beans Nutrition Facts
Selected: 100 g
118
KCAL / 100G
Carbs
5.8g
· 20%
Protein
1.6g
· 5%
Fat
9.8g
· 75%
Fiber
2.7g
Olive oil sautéed pickled green beans Vitamins & Minerals
Vitamins
Vitamin K
24µg · 20% DV
Vitamin E
1.9mg · 13% DV
Folate
24µg · 6% DV
B2
0.05mg · 4% DV
Minerals
Sodium
780mg · 34% DV
Iron
1mg · 6% DV
Calcium
46mg · 5% DV
Magnesium
18mg · 4% DV
Olive oil sautéed pickled green beans Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Olive oil sautéed pickled green beans 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 Olive oil sautéed pickled green beans Contain Allergens?
No known major allergens
Which Diets Is Olive oil sautéed pickled green beans 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
Olive oil sautéed pickled green beans Fat Profile
SATURATED
1.4g
MONOUNSATURATED
6.9g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Foods Similar to Olive oil sautéed pickled green beans
Olive oil sautéed pickled green beans — Frequently Asked Questions
How many calories are in olive oil sautéed pickled green beans?
Olive oil sautéed pickled green beans provide 118 calories per 100 g. A 100 g serving contains 9.8 g of fat, 5.8 g of carbohydrates, and 1.6 g of protein.
Are olive oil sautéed pickled green beans low glycemic?
Yes. With a glycemic index of 18, olive oil sautéed pickled green beans are a low-GI food. They contain 5.8 g of carbohydrates and 2.7 g of fiber per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.