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Olive oil, fiber-rich, plant protein, Mediterranean cuisine
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
16.5g
· 51%
Protein
5.5g
· 17%
Fat
4.5g
· 32%
Fiber
5.2g
Vitamins
B1
0.13mg · 11% DV
Folate
35µg · 9% DV
Biotin
2µg · 7% DV
B2
0.06mg · 5% DV
Minerals
Iron
2mg · 11% DV
Phosphorus
70mg · 10% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% 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
0.7g
MONOUNSATURATED
2.8g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Turkish bean stew with olive oil contains 130 calories per 100 grams. Larger portions will increase calories accordingly.
It provides 5.5 grams of protein per 100 grams. As a legume-based dish, it can contribute to overall protein intake.
There are 16.5 grams of carbohydrates per 100 grams. It also contains 5.2 grams of fiber.
It contains 4.5 grams of fat per 100 grams. This matches its olive-oil-based preparation.
It has 5.2 grams of fiber per 100 grams. That fiber content may help support fullness.
Its glycemic index is 40. That indicates a relatively low glycemic impact.
With 130 calories per 100 grams, plus protein and fiber, it can fit into a balanced diet. Portion size still matters.
Yes, it is suitable for both vegan and vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes, it is listed as suitable for a gluten-free diet. That makes it compatible with gluten-free eating patterns.
It is classified as minimally processed. This means it is closer to its original food form than highly processed products.
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Nutrition data compiled from USDA FoodData Central and scientific sources.