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Turkish vegetable stew with zucchini, eggplant and potato Calories
A traditional tomato-based Turkish vegetable stew made with zucchini, eggplant and potato.
CALORIES
GI
POTASSIUM
FIBER
Turkish vegetable stew with zucchini, eggplant and potato Nutrition Facts
Selected: 100 g
67
KCAL / 100G
Carbs
8.7g
· 51%
Protein
1.4g
· 8%
Fat
3.1g
· 41%
Fiber
2.1g
Turkish vegetable stew with zucchini, eggplant and potato Vitamins & Minerals
Vitamins
Vitamin C
11mg · 12% DV
Vitamin A
85µg · 9% DV
B6
0.12mg · 7% DV
Vitamin K
8µg · 7% DV
Minerals
Sodium
180mg · 8% DV
Potassium ⭐
220mg · 6% DV
Phosphorus
35mg · 5% DV
Magnesium
16mg · 4% DV
Turkish vegetable stew with zucchini, eggplant and potato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Turkish vegetable stew with zucchini, eggplant and potato 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 with zucchini, eggplant and potato Contain Allergens?
No known major allergens
Which Diets Is Turkish vegetable stew with zucchini, eggplant and potato 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 with zucchini, eggplant and potato Fat Profile
SATURATED
0.42g
MONOUNSATURATED
1.48g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 28.3:1
Above the ideal 4:1 (28.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.