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Boiled vegetables with tomato paste Calories
Low-calorie, fiber-rich vegetable dish
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Boiled vegetables with tomato paste (180 g) has 68 calories. That works out to 38 calories per 100 g. It contains 13 g of carbs, 2.9 g of protein, 0.9 g of fat and 4.1 g of fiber. Its 378 µg of Vitamin A covers 42% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Boiled vegetables with tomato paste Nutrition Facts
Selected: 1 cup (medium) · 180 g
68
KCAL / 180G
Carbs
13g
· 5% DV
Protein
2.9g
· 6% DV
Fat
0.9g
· 1% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 16% · Fat 11%
Boiled vegetables with tomato paste nutrition facts table · 1 cup (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 68 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 324 mg | 14% |
| Total carbohydrate | 13 g | 5% |
| Fiber | 4.1 g | 15% |
| Protein | 2.9 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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How Many Calories in 1 Cup of Boiled vegetables with tomato paste?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 68 kcal |
| 1 tablespoon (mini) | 18 g | 7 kcal |
| 1 piece (half) | 90 g | 34 kcal |
| 100 g | 100 g | 38 kcal |
| 1 cup (small) | 120 g | 46 kcal |
| 1 serving (small) | 150 g | 57 kcal |
| 1 serving (medium) | 220 g | 84 kcal |
| 1 cup (large) | 260 g | 99 kcal |
| 1 serving (large) | 320 g | 122 kcal |
Calculated from 38 calories per 100 g.
Frequently Asked Questions About Boiled vegetables with tomato paste
What vegetables go in boiled vegetables with tomato paste?
Boiled vegetables with tomato paste can include potatoes, carrots, green beans, zucchini, or cauliflower. Use vegetables that are in season, and cut firmer ones into smaller pieces so they finish cooking around the same time as softer vegetables.
How do you make boiled vegetables with tomato paste?
Boiled vegetables with tomato paste are made by simmering chopped vegetables in a little water with tomato paste. Briefly cook the paste with onion first, add firmer vegetables and water, then add quicker-cooking vegetables later.
Should you fry the tomato paste first for boiled vegetables with tomato paste?
Yes, briefly frying the tomato paste before adding the vegetables gives boiled vegetables with tomato paste a rounder flavor and removes its raw taste. Stir it constantly and add a splash of water if it starts sticking or scorching.
Why are boiled vegetables with tomato paste watery?
Boiled vegetables with tomato paste can turn watery when the vegetables release liquid or too much water is added. Simmer the dish uncovered for a few minutes to reduce the liquid, or add water gradually next time.
How do you stop vegetables from going mushy in boiled vegetables with tomato paste?
To keep boiled vegetables with tomato paste from turning mushy, add firm vegetables first and quick-cooking ones later. Simmer gently, avoid frequent stirring, and stop cooking as soon as the vegetables are tender when pierced.
What do you serve with boiled vegetables with tomato paste?
Boiled vegetables with tomato paste go well with rice, bulgur, or bread. A side of yogurt is common, while a fresh salad or lemon dressing works well if you want a lighter or dairy-free accompaniment.
Can you make boiled vegetables with tomato paste with frozen vegetables?
Yes, you can make boiled vegetables with tomato paste with frozen vegetables. Add them without thawing and check them as they cook, since some frozen vegetables soften faster than fresh ones and may need to go in later.
How long do boiled vegetables with tomato paste keep in the fridge?
Boiled vegetables with tomato paste keep for about three days in the refrigerator when cooled and stored in a covered container. Reheat only the portion you plan to eat, and avoid leaving the cooked dish at room temperature for long.
Can you freeze boiled vegetables with tomato paste?
Yes, boiled vegetables with tomato paste can be frozen, although softer vegetables such as zucchini may become mushier after thawing. Cool the dish promptly, freeze it in portions, and thaw it in the refrigerator before reheating thoroughly.
How are boiled vegetables with tomato paste different from Turkish türlü?
Boiled vegetables with tomato paste is generally a simpler dish of vegetables cooked in a tomato-paste broth. Turkish türlü is usually a mixed vegetable stew in which the vegetables cook together with oil and seasoning; recipes vary by household.
Boiled vegetables with tomato paste Vitamins & Minerals
Vitamins
Vitamin A
378µg · 42% DV
Vitamin K
25.2µg · 21% DV
Vitamin C
17.1mg · 19% DV
B6
0.2mg · 12% DV
Minerals
Sodium
324mg · 14% DV
Potassium ⭐
432mg · 13% DV
Copper
0.11mg · 12% DV
Manganese
0.25mg · 11% DV
Boiled vegetables with tomato paste Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Boiled vegetables with tomato paste
To burn the 68 calories in 1 cup (medium) (180 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 Boiled vegetables with tomato paste?
Boiled vegetables with tomato paste is a simple Turkish home-style dish: vegetables are simmered in water flavoured with tomato paste until tender. The mix can vary with the season and what is on hand, while the paste gives the cooking liquid a deep colour and a savoury, gently tangy taste.
It is usually served warm as a side or as a light lunch or supper, often with bread or alongside grains and beans. The vegetables should be soft but not falling apart. At 38 calories and 2.3 g of fibre per 100 g, it is a light, fibre-containing choice. To make the meal more filling, pair it with a protein-rich food; you can keep it lighter by cooking without added oil.
How Nutritious Is Boiled vegetables with tomato paste?
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 Boiled vegetables with tomato paste 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 Boiled vegetables with tomato paste Contain Allergens?
No known major allergens
Which Diets Is Boiled vegetables with tomato paste Good For?
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
Boiled vegetables with tomato paste Fat Profile
SATURATED
0.14g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.