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Olive oil, vegetable, fiber-rich, low calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
6.5g
· 38%
Protein
1.2g
· 7%
Fat
4.2g
· 55%
Fiber
2.1g
Vitamins
Vitamin C
13mg · 14% DV
Vitamin A
110µg · 12% DV
Vitamin E
1.1mg · 7% DV
B6
0.09mg · 5% DV
Minerals
Potassium ⭐
210mg · 6% DV
Sodium
110mg · 5% DV
Magnesium
17mg · 4% DV
Phosphorus
28mg · 4% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
2.9g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 12.7:1
Above the ideal 4:1 (12.7:1).
Zucchini stew with olive oil provides 65 calories per 100 g. Calories per serving depend on the amount eaten.
There are 1.2 g of protein in 100 g of zucchini stew with olive oil. It is a vegetable dish with a relatively low protein content.
Yes. A 100 g portion contains 6.5 g of carbohydrates.
Zucchini stew with olive oil contains 4.2 g of fat per 100 g. Its fat content is consistent with an olive-oil-based preparation.
It provides 2.1 g of fiber per 100 g. Fiber can help make a meal more filling.
Zucchini stew with olive oil has a glycemic index of 35. This is considered a low glycemic index value.
With a glycemic index of 35, it is a low-GI food. The overall blood sugar effect can still vary with portion size.
Yes, it is listed as compatible with vegan diets. It also fits vegetarian, flexitarian, and Mediterranean eating patterns.
Yes, zucchini stew with olive oil is listed as gluten-free. It is also compatible with a Paleo diet.
It is classified as minimally processed. It belongs to the vegetable category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.