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Zucchini dish with cornmeal and melted cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
137
KCAL / 100G
Carbs
9.1g
· 26%
Protein
4.8g
· 14%
Fat
9.2g
· 60%
Fiber
1.5g
Vitamins
B2
0.16mg · 12% DV
B12
0.28µg · 12% DV
Vitamin C
10.5mg · 12% DV
B6
0.16mg · 9% DV
Minerals
Phosphorus
119mg · 17% DV
Calcium
128mg · 13% DV
Selenium
7.2µg · 13% DV
Sodium
265mg · 12% 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.
Contains these allergens:
Vegan
— Not 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
5.2g
MONOUNSATURATED
2.45g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 8.4:1
Above the ideal 4:1 (8.4:1).
Zucchini with kuymak contains 137 calories per 100 g.
Zucchini with kuymak provides 4.8 g of protein per 100 g. This is a moderate amount of protein for a vegetable-based dish.
There are 9.1 g of carbohydrates in 100 g of zucchini with kuymak.
Zucchini with kuymak contains 9.2 g of fat per 100 g. Its fat content is slightly higher than its 9.1 g carbohydrate content per 100 g.
Yes. Zucchini with kuymak contains 1.5 g of fiber per 100 g, contributing to overall daily fiber intake.
Zucchini with kuymak has a glycemic index of 55. This falls within the medium glycemic index range.
It can fit into a meal plan depending on portion size, with 137 calories per 100 g. It is compatible with omnivore, vegetarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes. Based on the provided dietary information, zucchini with kuymak is suitable for a gluten-free diet.
Yes. Dairy is listed as an allergen for zucchini with kuymak, so it is not suitable for people with a dairy allergy.
No. Zucchini with kuymak is classified as minimally processed, rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.