Vegetables as ingredient in stews
Vegetables as ingredient in stews has 59 kcal per 100 g, with 1.8 g of protein, 12.7 g of carbs, and 0.3 g of fat.
kcal per 100 g59
- Protein12% of calories
- 1.8 g
- Carbs84% of calories
- 12.7 g
- Fat4% of calories
- 0.3 g
Per portion
| Portion | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 fl oz (with ice)23 g | 14 | 0.4 g | 2.9 g | 0.1 g |
| Default serving248 g | 146 | 4.5 g | 31.5 g | 0.7 g |
| 1 fl oz (no ice)31 g | 18 | 0.6 g | 3.9 g | 0.1 g |
| 1 fl oz (NFS)31 g | 18 | 0.6 g | 3.9 g | 0.1 g |
Also in 100 g
| Sugars | 3.2 g |
|---|---|
| Fiber | 2.6 g |
| Salt | 0.09 g |
| Vitamin C | 14 mg |
| Vitamin B12 | 0 µg |
| Vitamin D | 0 µg |
Values are from USDA FoodData Central, Food and Nutrient Database for Dietary Studies, FDC ID 2710812 (opens usda.gov in a new tab). A food you buy can differ: check its label.