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Zucchini Siyirma with Olive Oil Calories
Olive oil, light, vegetable, Mediterranean
CALORIES
GI
POTASSIUM
FIBER
Zucchini Siyirma with Olive Oil Nutrition Facts
Selected: 100 g
65
KCAL / 100G
Carbs
5.2g
· 33%
Protein
1.3g
· 8%
Fat
4.2g
· 59%
Fiber
1.6g
Zucchini Siyirma with Olive Oil Vitamins & Minerals
Vitamins
Vitamin C
14mg · 16% DV
Vitamin A
120µg · 13% DV
Vitamin E
1.4mg · 9% DV
B6
0.13mg · 8% DV
Minerals
Potassium ⭐
210mg · 6% DV
Sodium
120mg · 5% DV
Phosphorus
34mg · 5% DV
Magnesium
17mg · 4% DV
Zucchini Siyirma with Olive Oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Zucchini Siyirma with Olive Oil Processed?
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.
Does Zucchini Siyirma with Olive Oil Contain Allergens?
No known major allergens
Which Diets Is Zucchini Siyirma with Olive Oil Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Zucchini Siyirma with Olive Oil Fat Profile
SATURATED
0.6g
MONOUNSATURATED
2.8g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 9.5:1
Above the ideal 4:1 (9.5:1).
Foods Similar to Zucchini Siyirma with Olive Oil
Zucchini Siyirma with Olive Oil — Frequently Asked Questions
How many calories are in zucchini ribbons with olive oil?
Zucchini ribbons with olive oil contain 65 calories per 100 g. A 100 g serving also provides 4.2 g of fat, 5.2 g of carbohydrates, and 1.3 g of protein.
Is zucchini ribbons with olive oil suitable for a low-glycemic diet?
With a glycemic index of 25, zucchini ribbons with olive oil is a low-GI choice. It provides 1.6 g of fiber per 100 g and is compatible with vegan, vegetarian, Mediterranean, gluten-free, and paleo diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.