| Nutrient (per 100 g) | Vegetables as ingredient in stews | Potatoes, raw, skin |
|---|---|---|
| Calories | 59 kcal | 58 kcal |
| Protein | 1.8 g | 2.6 g |
| Carbohydrates | 12.7 g | 12.4 g |
| Fat | 0.3 g | 0.1 g |
| Fibre | 2.6 g | 2.5 g |
| Sugar | 3.2 g | 0 g |
| Sodium | 34 mg | 10 mg |
All values per 100 g. Source: USDA FoodData Central.
Vegetables as ingredient in stews provides 59 kcal per 100 g, with 1.8 g of protein, 12.7 g of carbohydrates and 0.3 g of fat. 1 fl oz of Vegetables as ingredient in stews (31 g) provides about 18 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 59 kcal |
| Protein | 1.8 g |
| Carbohydrates | 12.7 g |
| Fat | 0.3 g |
| Fiber | 2.6 g |
| Sugar | 3.2 g |
| Sodium | 34 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 fl oz | 31 g | 18 kcal |
| 100 g | 100 g | 59 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Vegetables as an ingredient in stews are a diverse group of plant-based foods that enhance the flavor, texture, and nutritional value of these hearty dishes. Originating from various culinary traditions around the world, stews have been a staple for centuries, combining vegetables, proteins, and spices to create warm, comforting meals. Vegetables can include a wide range of options such as carrots, potatoes, onions, and bell peppers, with each contributing unique flavors and health benefits to the dish. Nutritionally, vegetables in stews are low in calories, with about 59 calories per 100 grams, making them an excellent choice for those seeking to maintain a healthy weight. They are primarily composed of carbohydrates, providing energy, and are a source of dietary fiber, which aids digestion. With their low fat content and abundance of vitamins and minerals, incorporating vegetables into stews not only enhances the meal's nutritional profile but also supports overall health. Stews can be enjoyed regularly as part of a balanced diet, providing a satisfying way to consume a variety of nutrients.
Vegetables used in stews typically contain about 59 calories per 100 grams. This low calorie density makes them an ideal choice for those looking to manage their weight while still enjoying hearty meals.
Absolutely! Vegetables in stews are packed with essential nutrients, including vitamins, minerals, and fiber, while being low in calories. They support digestive health, boost immunity, and can help in weight management, making them a healthy addition to any diet.
To maintain their freshness, store vegetables in a cool, dry place or refrigerate them at temperatures between 0-4°C. For longer storage, most can be frozen for up to three months.
Eating vegetables in stews provides numerous health benefits, including improved digestion due to fiber content, enhanced heart health from low fat and cholesterol levels, and a rich supply of vitamins and minerals that support overall well-being.
It is generally recommended to consume a variety of vegetables, including those in stews, at least 2-3 times a week, with a serving size of about 150 grams to reap the maximum health benefits.
1 fl oz of Vegetables as ingredient in stews (31 g) has about 18 kcal — 0.6 g protein, 3.9 g carbohydrates and 0.1 g fat (calculated from the USDA values per 100 g).