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Provides fiber, vitamin A and monounsaturated fat from olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
105
KCAL / 100G
Carbs
13.2g
· 49%
Protein
1.6g
· 6%
Fat
5.3g
· 45%
Fiber
1.8g
Vitamins
Vitamin A
180µg · 20% DV
B6
0.12mg · 7% DV
Vitamin K
8.4µg · 7% DV
Vitamin C
5.8mg · 6% DV
Minerals
Iron
1mg · 6% DV
Selenium
3.2µg · 6% DV
Phosphorus
42mg · 6% DV
Potassium ⭐
175mg · 5% 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
0.75g
MONOUNSATURATED
3.75g
POLYUNSATURATED
0.57g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
Zucchini, carrot and rice with olive oil provides 105 calories per 100 g.
There are 1.6 g of protein in a 100 g serving. It is not a high-protein dish.
It contains 13.2 g of carbohydrates per 100 g. The carbohydrates come from the rice and vegetables.
A 100 g portion contains 5.3 g of fat. Olive oil is the source of fat in this dish.
Yes. It provides 1.8 g of fiber per 100 g, supplied by ingredients such as zucchini and carrots.
Its glycemic index is 55. This is considered a medium glycemic index value.
At 105 calories per 100 g, it can fit into a diet when portions are matched to individual goals. It contains both carbohydrates and fat.
Yes, it is suitable for vegan and vegetarian diets. It also fits Mediterranean, flexitarian, and gluten-free eating patterns.
Yes. According to the provided dietary compatibility information, this dish is suitable for a gluten-free diet.
This dish is classified as minimally processed. It is based on vegetables, rice, and olive oil.
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Nutrition data compiled from USDA FoodData Central and scientific sources.