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Low GI

Vegetable Stew with Tomato Calories

Rich in fiber, low fat, source of vitamins and minerals

CALORIES

45kcal

GI

40low

POTASSIUM

220mg

FIBER

2.6g

Vegetable Stew with Tomato Nutrition Facts

Selected: 100 g

45

KCAL / 100G

Carbs

8.2g

· 73%

Protein

1.5g

· 13%

Fat

0.7g

· 14%

Fiber

2.6g

Vegetable Stew with Tomato Vitamins & Minerals

Vitamins

Vitamin A

320µg · 36% DV

Vitamin C

16mg · 18% DV

Vitamin K

13µg · 11% DV

B1

0.07mg · 6% DV

Minerals

Sodium

220mg · 10% DV

Iron

1mg · 6% DV

Potassium

220mg · 6% DV

Phosphorus

32mg · 5% DV

Vegetable Stew with Tomato Glycemic Index

GLYCEMIC INDEX

40
Low
0 Low5570100

GLYCEMIC LOAD

3
Low

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

Is Vegetable Stew with Tomato 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 Vegetable Stew with Tomato 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 Vegetable Stew with Tomato 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

Vegetable Stew with Tomato Fat Profile

SATURATED

0.13g

MONOUNSATURATED

0.19g

POLYUNSATURATED

0.11g

⚖️

Omega 6:3 ratio 2.3:1

Below the ideal 4:1 — a good omega balance.

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Vegetable Stew with Tomato — Frequently Asked Questions

How many calories are in vegetable stew with tomato, and is it diet-friendly?

Vegetable stew with tomato has 45 calories per 100 g. With 0.7 g fat and 2.6 g fiber per 100 g, it can fit well into many balanced eating plans.

What is the glycemic index of vegetable stew with tomato?

The glycemic index of vegetable stew with tomato is 40. This indicates a relatively low glycemic impact compared with high-GI foods.

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Nutrition data compiled from USDA FoodData Central and scientific sources.