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Potato, eggplant and carrot stew Calories
A vegetable stew made with potatoes, eggplant and carrots, typically cooked with a modest amount of oil.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Potato, eggplant and carrot stew (250 g) has 195 calories. That works out to 78 calories per 100 g. It contains 28.8 g of carbs, 4 g of protein, 7 g of fat and 6 g of fiber. Its 625 µg of Vitamin A covers 69% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Potato, eggplant and carrot stew Nutrition Facts
Selected: 1 serving (medium) · 250 g
195
KCAL / 250G
Carbs
28.8g
· 10% DV
Protein
4g
· 8% DV
Fat
7g
· 9% DV
Fiber
6g
· 21% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 8% · Fat 33%
Potato, eggplant and carrot stew nutrition facts table · 1 serving (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 195 kcal | |
| Total fat | 7 g | 9% |
| Saturated fat | 1 g | 5% |
| Trans fat | 0 g | |
| Sodium | 450 mg | 20% |
| Total carbohydrate | 28.8 g | 10% |
| Fiber | 6 g | 21% |
| Protein | 4 g | 8% |
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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How Many Calories in 1 Serving of Potato, eggplant and carrot stew?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 195 kcal |
| 1 tablespoon (small) | 20 g | 16 kcal |
| 100 g | 100 g | 78 kcal |
| 1 piece (small) | 100 g | 78 kcal |
| 1 cup (medium) | 220 g | 172 kcal |
| 1 serving (large) | 350 g | 273 kcal |
| 2 cup (large) | 440 g | 343 kcal |
| 1 bottle (extra large) | 500 g | 390 kcal |
Calculated from 78 calories per 100 g.
Frequently Asked Questions About Potato, eggplant and carrot stew
How do you make potato, eggplant and carrot stew?
Potato, eggplant and carrot stew is made by cooking the chopped vegetables with a little oil, onion and, if you like, tomato. Add the potatoes and carrots first, then the eggplant, and simmer until the vegetables are tender but still hold their shape.
What do you serve with potato, eggplant and carrot stew?
Potato, eggplant and carrot stew pairs well with rice, crusty bread or couscous. A spoonful of yogurt or a crisp green salad makes a fresh side, while beans or lentils can turn the meal into a more filling vegetarian dinner.
Can you freeze potato, eggplant and carrot stew?
Yes, you can freeze potato, eggplant and carrot stew, though the potatoes and eggplant may become softer after thawing. Cool it promptly, portion it into airtight containers and thaw only what you plan to reheat.
Why does eggplant soak up oil in potato, eggplant and carrot stew?
Eggplant’s spongy flesh absorbs oil readily, so potato, eggplant and carrot stew can turn greasy if the pan contains too much. Cut the eggplant evenly and cook it with the other vegetables using a modest amount of oil and a little liquid.
Where does potato, eggplant and carrot stew come from?
Potato, eggplant and carrot stew does not have one agreed place of origin; similar home-style vegetable stews appear in many cuisines. Its ingredients and seasoning vary by region, with tomato, onion, garlic and herbs among common additions.
Should you peel the eggplant for potato, eggplant and carrot stew?
No, you do not have to peel the eggplant for potato, eggplant and carrot stew. The skin helps the pieces keep their shape and adds texture; peel it only if the skin is especially tough or you prefer a softer, smoother stew.
Can you make potato, eggplant and carrot stew in a slow cooker?
Yes, potato, eggplant and carrot stew can be made in a slow cooker. Cut the potatoes and carrots into similar-sized pieces, add enough liquid to prevent drying, and place the eggplant where it will not be crushed when you stir.
Can you add meat to potato, eggplant and carrot stew?
Yes, meat can be added to potato, eggplant and carrot stew. Brown bite-sized pieces first and cook them until tender before adding the vegetables; for a meat-free variation, chickpeas or white beans also work well.
How long does potato, eggplant and carrot stew keep in the fridge?
Potato, eggplant and carrot stew keeps in a covered container in the refrigerator for about 3–4 days. Refrigerate it promptly after cooking and reheat only the portion you will eat, until it is steaming hot throughout.
Can you make potato, eggplant and carrot stew without tomatoes?
Yes, potato, eggplant and carrot stew works without tomatoes. Cook the onion and vegetables with a little water or stock instead; a squeeze of lemon at the end can add brightness if you miss the tomato’s tang.
Potato, eggplant and carrot stew Vitamins & Minerals
Vitamins
Vitamin A
625µg · 69% DV
Vitamin C
21.25mg · 24% DV
B6
0.38mg · 22% DV
B1
0.18mg · 15% DV
Minerals
Copper
0.25mg · 28% DV
Manganese
0.5mg · 22% DV
Potassium ⭐
675mg · 20% DV
Sodium
450mg · 20% DV
Potato, eggplant and carrot stew Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Potato, eggplant and carrot stew
To burn the 195 calories in 1 serving (medium) (250 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.
What is Potato, eggplant and carrot stew?
Potato, eggplant and carrot stew is a simple home-style dish of the three vegetables cooked gently in a pot, often with onion and tomato and a modest amount of oil. It has no single regional origin; versions vary with the cook and the ingredients on hand. As it simmers, the eggplant turns soft, the potato makes the stew satisfying, and the carrot adds a mild sweetness.
Serve it warm for lunch or dinner, with bread, rice or another grain to make a fuller meal. It is a plant-based dish that provides fibre and is mainly a source of carbohydrates. Keeping the oil modest lets the vegetables remain the focus, and the stew works well as a vegan main or as a side alongside other dishes.
How Nutritious Is Potato, eggplant and carrot stew?
Nutrient density
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.
Satiety score
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.
Is Potato, eggplant and carrot stew 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 Potato, eggplant and carrot stew Contain Allergens?
No known major allergens
Which Diets Is Potato, eggplant and carrot stew 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
Potato, eggplant and carrot stew Fat Profile
SATURATED
1g
MONOUNSATURATED
4.13g
POLYUNSATURATED
1.65g
Omega 6:3 ratio 7.2:1
Above the ideal 4:1 (7.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.