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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
128
KCAL / 100G
Carbs
21.8g
· 67%
Protein
4.8g
· 15%
Fat
2.6g
· 18%
Fiber
3.7g
Vitamins
Folate
54µg · 14% DV
B1
0.09mg · 8% DV
B6
0.12mg · 7% DV
B3
0.72mg · 5% DV
Minerals
Phosphorus
84mg · 12% DV
Zinc
1mg · 9% DV
Sodium
185mg · 8% DV
Selenium
3.8µg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.35g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.49g
Omega 6:3 ratio 15.3:1
Above the ideal 4:1 (15.3:1).
Rice and bean stew contains 128 calories per 100 g. Total calories depend on the portion eaten.
Rice and bean stew provides 4.8 g of protein per 100 g. It is a legume-based dish that contributes plant protein.
Rice and bean stew has 21.8 g of carbohydrates per 100 g. Its carbohydrate content comes from the rice and beans.
It provides 3.7 g of fiber per 100 g. The fiber content may help support a more filling meal.
Rice and bean stew has a glycemic index of 55. This is considered a medium glycemic index value.
With 128 calories per 100 g, rice and bean stew can fit into a diet when portions are considered. It contains 21.8 g of carbohydrates per 100 g.
Based on the provided dietary information, rice and bean stew is suitable for vegan and vegetarian diets. It also fits Mediterranean and flexitarian eating patterns.
Yes, rice and bean stew is listed as suitable for a gluten-free diet. Check any added ingredients during preparation if gluten avoidance is necessary.
Rice and bean stew contains 2.6 g of fat per 100 g. Its fat content is lower than its carbohydrate content.
Rice and bean stew is classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.