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Source of fiber, vitamin C, and plant omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
48
KCAL / 100G
Carbs
5.1g
· 40%
Protein
1.5g
· 12%
Fat
2.7g
· 48%
Fiber
1.7g
Vitamins
Vitamin C
18.5mg · 21% DV
Vitamin K
15µg · 13% DV
B6
0.13mg · 8% DV
Vitamin E
1.15mg · 8% DV
Minerals
Potassium ⭐
295mg · 9% DV
Iron
1mg · 6% DV
Magnesium
27mg · 6% DV
Sodium
125mg · 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.38g
MONOUNSATURATED
1.78g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
Zucchini with tomato and purslane provides 48 calories per 100 g. It can fit well into lighter, vegetable-focused meals.
There are 1.5 g of protein in 100 g of zucchini with tomato and purslane. It is not a high-protein food on its own.
Yes, it contains 5.1 g of carbohydrates per 100 g. Its glycemic index is 15, which is considered low.
Its glycemic index is 15, indicating a low glycemic impact. Based on this value, it is less likely to raise blood sugar quickly than high-GI foods.
With 48 calories per 100 g, it can be included in calorie-conscious eating patterns. The appropriate portion depends on overall calorie needs.
It provides 1.7 g of fiber per 100 g. Fiber can help make a meal feel more filling.
Zucchini with tomato and purslane contains 2.7 g of fat per 100 g. This is a moderate amount for a vegetable-based dish.
According to the provided diet compatibility information, it is suitable for vegan diets. It also fits vegetarian, Mediterranean, flexitarian, gluten-free, paleo, and omnivore eating patterns.
Yes, zucchini with tomato and purslane is compatible with a gluten-free diet. Added ingredients during preparation may change the final dish.
Zucchini with tomato and purslane is classified as minimally processed. This indicates a vegetable-based food that has undergone a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.