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Light, low-calorie vegetable dish with fiber and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
42
KCAL / 100G
Carbs
5.4g
· 49%
Protein
1.5g
· 14%
Fat
1.8g
· 37%
Fiber
1.7g
Vitamins
Vitamin C
14.5mg · 16% DV
B6
0.12mg · 7% DV
Folate
25µg · 6% DV
B2
0.06mg · 5% DV
Minerals
Potassium ⭐
270mg · 8% DV
Phosphorus
39mg · 6% DV
Magnesium
19mg · 5% DV
Sodium
95mg · 4% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.25g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Low-oil dill zucchini contains 42 calories per 100 g.
A 100 g serving contains 1.5 g of protein. Its protein content is low to moderate.
It contains 5.4 g of carbohydrates per 100 g. This is a relatively low carbohydrate amount.
Low-oil dill zucchini provides 1.8 g of fat per 100 g. It is prepared as a very low-oil vegetable dish.
Yes, it provides 1.7 g of fiber per 100 g. Fiber can contribute to feelings of fullness as part of a meal.
Low-oil dill zucchini has a glycemic index of 15. This falls within the low glycemic index range.
With 42 calories per 100 g and a glycemic index of 15, it can fit into eating patterns that manage calorie intake and glycemic impact. Portion size still affects total energy intake.
Yes, this dish is suitable for vegan diets. It is also compatible with vegetarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, low-oil dill zucchini is compatible with a gluten-free diet.
This dish is classified as minimally processed. It belongs to the vegetable category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.