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Light vegetable dish with fiber and potassium
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Potato and carrot vegetable dish (200 g) has 144 calories. That works out to 72 calories per 100 g. It contains 27.6 g of carbs, 3 g of protein, 3 g of fat and 4.8 g of fiber. Its 570 µg of Vitamin A covers 63% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 200 g
144
KCAL / 200G
Carbs
27.6g
· 10% DV
Protein
3g
· 6% DV
Fat
3g
· 4% DV
Fiber
4.8g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 8% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 27.6 g | 10% |
| Fiber | 4.8 g | 17% |
| 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 | 144 kcal |
| 1 tablespoon (small) | 20 g | 14 kcal |
| 100 g | 100 g | 72 kcal |
| 1 cup (small) | 150 g | 108 kcal |
| 1 bottle (large) | 250 g | 180 kcal |
| 1 serving (large) | 300 g | 216 kcal |
| 1 cup (extra large) | 350 g | 252 kcal |
Calculated from 72 calories per 100 g.
To make potato and carrot vegetable dish, soften chopped onion in a little oil, then stir in diced potatoes and carrots. Add broth or water and seasonings, cover, and simmer until the vegetables are tender but still hold their shape.
Potato and carrot vegetable dish pairs well with crusty bread, a green salad, or grilled fish or chicken. For a plant-based meal, serve it with beans or lentils; the mild vegetables also work alongside a spoonful of plain yogurt.
Waxy or all-purpose potatoes work best in potato and carrot vegetable dish because they tend to keep their shape during simmering. Cut them into evenly sized chunks and avoid stirring vigorously, which can break softer potatoes apart.
Yes, potato and carrot vegetable dish can be made in a slow cooker. Cut the vegetables into substantial pieces, add only enough liquid for the recipe, and cook until tender; add delicate herbs near the end to keep their flavor fresh.
To keep potato and carrot vegetable dish from turning watery, use only enough liquid to partly cover the vegetables and cook with the lid slightly ajar near the end. If needed, mash a few potato pieces into the broth to thicken it.
Yes, potato and carrot vegetable dish can be made ahead and refrigerated once it has cooled. The flavors often meld overnight, though the potatoes may soften. Reheat only the portion you plan to eat, stirring gently so the vegetables stay intact.
Yes, you can freeze potato and carrot vegetable dish, but cooked potatoes may become grainy or softer after thawing. Cool it promptly, freeze in meal-sized airtight containers, and thaw in the refrigerator before reheating until steaming hot.
Black pepper, thyme, parsley, and bay leaf complement potato and carrot vegetable dish. Paprika or a little curry powder gives it a warmer flavor. Add dried herbs while it simmers, and finish with fresh herbs just before serving.
Yes, potato and carrot vegetable dish is easy to vary with peas, green beans, celery, or tomatoes. Add quicker-cooking vegetables later so they do not become mushy, and adjust the liquid if juicy vegetables such as tomatoes are included.
Potato and carrot vegetable dish can make a satisfying dinner, especially when served with a protein-rich side such as beans, lentils, eggs, or yogurt. That combination makes the meal more substantial than serving the vegetable dish alone.
Vitamins
Vitamin A
570µg · 63% DV
B6
0.4mg · 24% DV
Vitamin C
18.4mg · 20% DV
B3
2.3mg · 14% DV
Minerals
Copper
0.2mg · 22% DV
Potassium ⭐
570mg · 17% DV
Sodium
360mg · 16% DV
Manganese
0.32mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 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.
Potato and carrot vegetable dish is a simple home-style preparation of potatoes and carrots cooked together in a pot. There is no single standard recipe: onions, herbs or a little tomato may be added, with the vegetables gently simmered until tender. It works as an everyday side or a modest meat-free main, depending on what accompanies it.
Serve it warm, perhaps alongside bread, rice or another grain; leftovers also make an easy lunch. Potatoes provide most of its substance, while the carrots and other vegetables contribute fibre, making it a filling but relatively light dish. For a lighter version, keep the added oil modest and let the vegetables soften slowly with just enough liquid.
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
0.42g
MONOUNSATURATED
1.72g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.