1 serving (medium) of Turkish vegetable stew (200 g) has 130 calories. That works out to 65 calories per 100 g. It contains 19.6 g of carbs, 3.2 g of protein, 4.4 g of fat and 5.4 g of fiber. Its 640 µg of Vitamin A covers 71% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.

What is Turkish vegetable stew?

Turkish vegetable stew is a homestyle dish made by cooking vegetables such as eggplant, zucchini, potato, green pepper and tomato together. The mix varies with the season and the cook; some versions include meat, while this vegetable-focused version lets the produce take centre stage.

The vegetables become tender but usually keep their shape, and tomato with olive oil forms a rich, savoury sauce. In Turkey it is commonly served warm with rice, bread or yoghurt; it also fits easily into a weeknight meal elsewhere. It is mostly vegetables, with a modest amount of fibre and energy per serving. For a lighter plate, use oil sparingly and pair it with a crisp salad.

Turkish vegetable stew Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

9.8g

· 4% DV

Protein

1.6g

· 3% DV

Fat

2.2g

· 3% DV

Fiber

2.7g

· 10% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 60% · Protein 10% · Fat 30%

Turkish vegetable stew Vitamins & Minerals

Vitamins

Vitamin A

320µg · 36% DV

Vitamin C

11mg · 12% DV

Vitamin K

14µg · 12% DV

Folate

22µg · 6% DV

Minerals

Sodium

210mg · 9% DV

Iron

1mg · 6% DV

Potassium ⭐

210mg · 6% DV

Phosphorus

32mg · 5% DV

How Nutritious Is Turkish vegetable stew?

Nutrient density

High

70/ 100

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

49/ 100

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.

Turkish vegetable stew Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

4.4

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Turkish vegetable stew

To burn the 65 calories in 100 g:

🚶

16min

Walking (5 km/h)

🏃

7min

Running (8 km/h)

🚴

9min

Cycling

🏊

8min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Turkish vegetable 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 Turkish vegetable stew Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Turkish vegetable 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

Turkish vegetable stew Fat Profile

SATURATED

0.3g

MONOUNSATURATED

1.2g

POLYUNSATURATED

0.21g

⚖️

Omega 6:3 ratio 6:1

Above the ideal 4:1 (6:1).

Compare Turkish vegetable stew

🥘vs🍅

Turkish vegetable stew vs Tomato47 kcal more per 100 g

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Turkish vegetable stew vs Mixed Green Salad47 kcal more per 100 g

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Turkish vegetable stew vs Red Pepper34 kcal more per 100 g

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Turkish vegetable stew vs Boiled Beetroot21 kcal more per 100 g

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Foods Similar to Turkish vegetable stew

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Turkish vegetable stew

What vegetables go into Turkish vegetable stew?

Turkish vegetable stew commonly includes eggplant, zucchini, potatoes, green peppers, and tomatoes. Recipes vary with the season and household; green beans, carrots, or onions can also be used. Cut the vegetables into similarly sized pieces so they cook evenly.

How do you make Turkish vegetable stew?

Turkish vegetable stew is made by simmering chopped vegetables in a tomato-based sauce. Soften onion and pepper in olive oil, add tomato, then add the firmer vegetables first and the quicker-cooking ones later. Use only enough water to keep the mixture from sticking.

Is Turkish vegetable stew made with meat?

Turkish vegetable stew can be made with or without meat. For a meat version, brown bite-sized pieces first and cook them until nearly tender before adding the vegetables; the meatless version is also a familiar home-style preparation.

Is Turkish vegetable stew the same as ratatouille?

No, Turkish vegetable stew is not the same dish as ratatouille, although both use vegetables such as eggplant and zucchini. Turkish stew is commonly simmered with a tomato-based sauce, while ratatouille is a French dish with its own regional methods and variations.

What should you serve with Turkish vegetable stew?

Turkish vegetable stew pairs well with rice pilaf, bulgur, or crusty bread to soak up its tomato sauce. A bowl of plain yogurt or cacık makes a common accompaniment, especially when the stew is served as the main dish.

How do you stop the vegetables in Turkish vegetable stew from turning mushy?

To keep the vegetables in Turkish vegetable stew intact, cut them into generous chunks and avoid frequent stirring. Add potatoes and other firm vegetables first, then add zucchini and eggplant later; simmer gently rather than boiling the pot hard.

Can you bake Turkish vegetable stew instead of cooking it on the stove?

Yes, Turkish vegetable stew can be baked in a covered ovenproof dish as well as simmered on the stove. Add the tomato sauce and a little water, cover until the vegetables soften, then uncover near the end if you want the top to brown slightly.

How long does Turkish vegetable stew keep in the fridge?

Turkish vegetable stew generally keeps for 3–4 days in a covered container in the refrigerator. Cool it and refrigerate it promptly rather than leaving it out for an extended time, and reheat only the portion you plan to eat.

Can Turkish vegetable stew be frozen?

Yes, Turkish vegetable stew can be frozen in airtight, portion-sized containers once it has cooled. The potatoes and zucchini may soften after thawing, so the texture will be less distinct; reheat gently and stir carefully.

Where does Turkish vegetable stew come from?

Turkish vegetable stew is a home-style dish found across Turkey rather than a recipe tied to one single region. Its name reflects the mix of vegetables, and ingredients and cooking methods often change with local produce and family tradition.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026