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Olive-oil vegetable dish, high in micronutrients and low glycemic
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
78
KCAL / 100G
Carbs
5.6g
· 28%
Protein
1.3g
· 7%
Fat
5.8g
· 65%
Fiber
1.7g
Vitamins
Vitamin C
15.2mg · 17% DV
B6
0.16mg · 9% DV
Vitamin E
1.15mg · 8% DV
Vitamin K
7.8µg · 7% DV
Minerals
Potassium ⭐
245mg · 7% DV
Sodium
135mg · 6% DV
Magnesium
19mg · 5% DV
Phosphorus
37mg · 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.82g
MONOUNSATURATED
4.15g
POLYUNSATURATED
0.62g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
Zucchini with olive oil, tomato and dill provides 78 calories per 100 g.
A 100 g serving contains 1.3 g of protein. It is relatively low in protein, so it can be paired with other protein foods for a more protein-balanced meal.
This dish contains 5.6 g of carbohydrates per 100 g. Its glycemic index is 15, which is low.
Yes. It is listed as compatible with a keto diet and contains 5.6 g of carbohydrates per 100 g.
Yes, it is compatible with vegan and vegetarian diets. It is also listed as suitable for Paleo, Mediterranean, Flexitarian, gluten-free, and Sattvik eating patterns.
Its glycemic index is 15, which is considered low. This indicates a lower glycemic impact compared with high-GI carbohydrate foods.
There are 5.8 g of fat per 100 g. Olive oil contributes to the dish's fat content.
It contains 1.7 g of fiber per 100 g. The fiber content may help make the meal more satisfying.
Yes. According to the provided dietary compatibility information, it is suitable for a gluten-free diet.
Yes, it is classified as minimally processed. It is a vegetable-based, minimally processed dish.
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Nutrition data compiled from USDA FoodData Central and scientific sources.