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Fiber-rich vegetable dish with vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
74
KCAL / 100G
Carbs
8.9g
· 44%
Protein
2.2g
· 11%
Fat
4.1g
· 45%
Fiber
3.3g
Vitamins
Vitamin K
24µg · 20% DV
Vitamin C
16.5mg · 18% DV
Folate
38µg · 10% DV
B2
0.1mg · 8% DV
Minerals
Potassium ⭐
255mg · 8% DV
Magnesium
31mg · 7% DV
Phosphorus
49mg · 7% DV
Iron
1mg · 6% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.55g
MONOUNSATURATED
1.72g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 14.7:1
Above the ideal 4:1 (14.7:1).
Sautéed yardlong beans with onion provide 74 calories per 100 g.
A 100 g serving contains 2.2 g of protein. It can complement plant-forward meals.
They contain 8.9 g of carbohydrates per 100 g. With a glycemic index of 30, they are a low-GI option.
They provide 3.3 g of fiber per 100 g. Their fiber content may help make a meal more filling.
There are 4.1 g of fat per 100 g. Therefore, this is not a fat-free vegetable dish.
At 74 calories per 100 g, they can fit into a range of eating plans with portion awareness. They are compatible with vegan, vegetarian, Paleo, Mediterranean, and flexitarian diets.
Their glycemic index is 30, which is in the low-GI range. They also contain 3.3 g of fiber per 100 g.
Yes, they are compatible with a gluten-free diet. They are also suitable for vegan and vegetarian eating patterns.
Yes, they are listed as compatible with the Paleo diet. They also fit Mediterranean and flexitarian eating patterns.
This dish is classified as minimally processed. It belongs to the vegetables category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.