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Rich in plant protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
20.4g
· 60%
Protein
6.7g
· 20%
Fat
3.1g
· 20%
Fiber
6.2g
Vitamins
Folate
82µg · 21% DV
B1
0.14mg · 12% DV
B6
0.16mg · 9% DV
B2
0.06mg · 5% DV
Minerals
Phosphorus
113mg · 16% DV
Iron
2mg · 11% DV
Sodium
245mg · 11% DV
Magnesium
43mg · 10% 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
0.38g
MONOUNSATURATED
1.43g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
White bean and chickpea stew has 132 calories per 100g. You can estimate a serving by adjusting for the amount you eat.
It provides 6.7g protein per 100g. That makes it a legume-based option with a moderate protein contribution.
Yes, it contains 6.2g fiber per 100g. Its fiber content can help make it a filling choice.
There are 20.4g carbohydrates per 100g. The total you consume will depend on your portion size.
It contains 3.1g fat per 100g. Based on these nutrition facts, the fat content is relatively low.
Its glycemic index is 32. This is a useful number for people tracking glycemic impact.
Per 100g, it has 132 calories, 6.7g protein, and 6.2g fiber. That combination may fit many diet plans depending on portion size.
Yes, it is suitable for both vegan and vegetarian diets. It also fits omnivore, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it is listed as gluten-free compatible. That makes it suitable for gluten-free diets based on the provided data.
It is classified as minimally processed. That indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.