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Low calorie, good fiber source, contains vitamin C and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
17
KCAL / 100G
Carbs
3.1g
· 62%
Protein
1.2g
· 24%
Fat
0.3g
· 14%
Fiber
1g
Vitamins
Vitamin C
17.9mg · 20% DV
B6
0.16mg · 9% DV
B2
0.09mg · 7% DV
Folate
24µg · 6% DV
Minerals
Potassium ⭐
261mg · 8% DV
Phosphorus
38mg · 5% DV
Magnesium
18mg · 4% DV
Calcium
16mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Zucchini contains 17 calories per 100 grams. It is a low-calorie vegetable option.
Zucchini provides 1.2 grams of protein per 100 grams. Its protein content is relatively modest.
No. Zucchini has 3.1 grams of carbohydrates per 100 grams, making it a low-carbohydrate vegetable.
Yes, zucchini is compatible with a keto diet. It contains 3.1 grams of carbohydrates per 100 grams, so portions can be incorporated into a low-carb plan.
Zucchini has a glycemic index of 15. This places it in the low-glycemic-index range.
With a glycemic index of 15, zucchini is a low-GI food. It also contains 3.1 grams of carbohydrates per 100 grams.
Yes. Zucchini contains 1 gram of fiber per 100 grams, contributing to daily fiber intake.
Yes, zucchini is very low in fat, with 0.3 grams per 100 grams. It can fit into low-fat eating patterns.
Zucchini is compatible with vegan, vegetarian, and gluten-free diets. It also fits paleo, Mediterranean, pescatarian, flexitarian, and omnivorous eating patterns.
No. Zucchini is classified as an unprocessed vegetable and can be eaten in its natural form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.