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Water-cooked peppers and tomatoes Calories
Low-calorie and rich in vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Water-cooked peppers and tomatoes (180 g) has 41 calories. That works out to 23 calories per 100 g. It contains 8.8 g of carbs, 2 g of protein, 0.4 g of fat and 2.9 g of fiber. Its 99 mg of Vitamin C covers 110% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Water-cooked peppers and tomatoes Nutrition Facts
Selected: 1 cup (chopped) · 180 g
41
KCAL / 180G
Carbs
8.8g
· 3% DV
Protein
2g
· 4% DV
Fat
0.4g
· 1% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 17% · Fat 8%
Water-cooked peppers and tomatoes nutrition facts table · 1 cup (chopped) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 41 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 9 mg | 0% |
| Total carbohydrate | 8.8 g | 3% |
| Fiber | 2.9 g | 10% |
| Protein | 2 g | 4% |
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 Chopped Water-cooked peppers and tomatoes?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 180 g | 41 kcal |
| 1 tablespoon (diced) | 15 g | 3 kcal |
| ½ cup (chopped) | 90 g | 21 kcal |
| 100 g | 100 g | 23 kcal |
| 1 serving (small) | 100 g | 23 kcal |
| 1 serving (medium) | 180 g | 41 kcal |
| 1 serving (large) | 250 g | 58 kcal |
| 1 piece (large) | 300 g | 69 kcal |
Calculated from 23 calories per 100 g.
Frequently Asked Questions About Water-cooked peppers and tomatoes
How do you make water-cooked peppers and tomatoes?
Simmer chopped peppers with a little water until they begin to soften, then add chopped tomatoes and cook until tender. Using only a small amount of water helps the vegetables keep their flavor instead of turning into a watery soup.
Are water-cooked peppers and tomatoes the same as menemen?
No. Water-cooked peppers and tomatoes are simply vegetables simmered in water, while Turkish menemen typically cooks the vegetables in oil and includes eggs. You can add eggs to the cooked peppers and tomatoes, but that makes the dish more like menemen.
Which peppers work best in water-cooked peppers and tomatoes?
Bell peppers, long green peppers, or mild frying peppers all work in water-cooked peppers and tomatoes. Bell peppers give a sweeter, meatier result, while long green peppers bring a sharper flavor. Add hot peppers only if you want a spicy dish.
How do you stop water-cooked peppers and tomatoes from turning mushy?
Use just enough water to keep the vegetables from sticking, cook them gently, and add the tomatoes after the peppers have started to soften. Avoid frequent stirring, since ripe tomatoes break down quickly and can make the whole dish mushy.
Do you need to peel the tomatoes for water-cooked peppers and tomatoes?
No, peeling the tomatoes is optional. The skins soften as they cook, but peeling them first gives the dish a smoother texture. For a less seedy result, you can also remove the pepper seeds before cooking.
What can you serve with water-cooked peppers and tomatoes?
Serve water-cooked peppers and tomatoes with crusty bread, rice, or a simple grilled protein. Bread is especially useful for soaking up the tomato juices. Add eggs while the vegetables cook if you want a more substantial, menemen-style meal.
Can you add eggs to water-cooked peppers and tomatoes?
Yes, you can crack eggs into water-cooked peppers and tomatoes near the end of cooking and cover the pan until they set. The result is no longer just a vegetable side; it becomes an egg dish similar to menemen.
How long do water-cooked peppers and tomatoes keep in the fridge?
Keep water-cooked peppers and tomatoes in a covered container in the refrigerator for about 3 days. Refrigerate leftovers promptly after they cool, and reheat only the portion you plan to eat until it is hot throughout.
Can you freeze water-cooked peppers and tomatoes?
Yes, but the peppers and tomatoes may be softer and release more liquid after thawing. Freeze the dish in sealed, portion-sized containers and use it in soups, sauces, or stews where a softer texture will not be a problem.
Should you drain the water from water-cooked peppers and tomatoes?
You do not have to drain it; the cooking liquid carries some of the vegetables’ flavor. If the dish is too watery, simmer it uncovered to reduce the liquid, or save the liquid to add to a soup or sauce.
Water-cooked peppers and tomatoes Vitamins & Minerals
Vitamins
Vitamin C
99mg · 110% DV
Vitamin K
16.2µg · 13% DV
B6
0.22mg · 13% DV
Folate
36µg · 9% DV
Minerals
Copper
0.11mg · 12% DV
Potassium ⭐
396mg · 12% DV
Manganese
0.22mg · 10% DV
Phosphorus
45mg · 6% DV
Sodium
9mg · 0% DV
Water-cooked peppers and tomatoes Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Water-cooked peppers and tomatoes
To burn the 41 calories in 1 cup (chopped) (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 Water-cooked peppers and tomatoes?
Water-cooked peppers and tomatoes are a simple preparation of chopped peppers and tomatoes simmered in water until tender. Similar combinations turn up in home cooking around the Mediterranean, including Turkey, though this is not one fixed recipe: the pepper variety and the amount of cooking change the result. The vegetables become soft and juicy, with a sweet-tart tomato flavour and a mild or slightly sharp pepper note.
Serve it warm as a light side with bread, rice, eggs or beans, or use it as a quick base for a more substantial meal. It is naturally low in energy—about 23 calories per 100 g—and works well when you want vegetables without a rich sauce. Add herbs or a little olive oil at the table, or pair it with a protein-rich dish for a filling plate.
How Nutritious Is Water-cooked peppers and tomatoes?
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 Water-cooked peppers and tomatoes 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 Water-cooked peppers and tomatoes Contain Allergens?
No known major allergens
Which Diets Is Water-cooked peppers and tomatoes Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Water-cooked peppers and tomatoes Fat Profile
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.