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Source of fiber, vitamin C, and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
67
KCAL / 100G
Carbs
6.5g
· 38%
Protein
2.8g
· 16%
Fat
3.5g
· 46%
Fiber
2.5g
Vitamins
Vitamin C
22mg · 24% DV
B6
0.17mg · 10% DV
B2
0.12mg · 9% DV
B5
0.32mg · 6% DV
Minerals
Phosphorus
68mg · 10% DV
Calcium
86mg · 9% DV
Iodine
12µg · 8% DV
Potassium ⭐
224mg · 7% 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.
Contains these allergens:
Vegan
— Not 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
0.85g
MONOUNSATURATED
1.72g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Yogurt oven-baked eggplant and peppers provides 67 calories per 100 g.
A 100 g serving contains 2.8 g of protein. Its protein content can be considered alongside other protein foods in the meal.
It contains 6.5 g of carbohydrates per 100 g. This is a moderate amount for a vegetable-based dish.
Its glycemic index is 20. This places it in the low-GI range.
With 67 calories and 2.5 g of fiber per 100 g, it can fit into a balanced eating plan when portioned appropriately. It contains 3.5 g of fat per 100 g.
Yes, it provides 2.5 g of fiber per 100 g. Fiber can help support the filling quality of a meal.
Yes, it is compatible with a vegetarian diet. It also fits Mediterranean and flexitarian eating patterns.
Yes, it is compatible with a gluten-free diet. If cross-contact is a concern, check the specific product or kitchen preparation.
No, it contains dairy. People with a dairy allergy should avoid it.
It is classified as minimally processed. It is a vegetable-based dish with yogurt.
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Nutrition data compiled from USDA FoodData Central and scientific sources.