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Provides monounsaturated fats from olive oil and vitamin C from vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
4.8g
· 23%
Protein
1.1g
· 5%
Fat
6.7g
· 72%
Fiber
1.5g
Vitamins
Vitamin C
13.2mg · 15% DV
Vitamin K
13.1µg · 11% DV
B6
0.13mg · 8% DV
Vitamin E
1.05mg · 7% DV
Minerals
Potassium ⭐
260mg · 8% DV
Magnesium
15mg · 4% DV
Phosphorus
31mg · 4% DV
Calcium
24mg · 2% 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
0.94g
MONOUNSATURATED
4.85g
POLYUNSATURATED
0.69g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
Zucchini with tomato, onion and olive oil provides 82 calories per 100 g. Total calories depend on the portion you eat.
It contains 1.1 g of protein per 100 g. It is relatively low in protein on its own.
No. It has 4.8 g of carbohydrates per 100 g, which is a low amount.
A 100 g serving contains 6.7 g of fat. The olive oil contributes to the dish's fat content.
Yes. It provides 1.5 g of fiber per 100 g, which can contribute to a more filling meal.
Its glycemic index is 15. This is considered a low glycemic index value.
It provides 82 calories and 4.8 g of carbohydrates per 100 g. It can fit into a balanced eating plan when portion size is considered.
Yes, it is compatible with a vegan diet. It is also suitable for vegetarian and flexitarian eating patterns.
Yes, it is listed as compatible with a gluten-free diet. It is also compatible with Mediterranean, Paleo, and Sattvik dietary patterns.
It is classified as minimally processed. It belongs to the vegetables category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.