Calories in Vegetables, stew type, cooked, fat added
Generic food Cooked Vegetables
Vegetables, stew type, cooked, fat added contains 97 kcal per 100 g. A typical serving of 1 cup (165 g) provides about 160 kcal.
Roughly 61% of its calories come from carbohydrates, with 33% from fat and 6% from protein (estimated with general energy factors).
That is more energy than the typical item in other vegetables and combinations on FoodFactly, where the median is 46 kcal per 100 g across 135 foods.
100 g provides 29% of the Daily Value for Vitamin A, 14% of the Daily Value for copper and 13% of the Daily Value for Vitamin B6.
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 97 kcal | |
| Total fat C | 3.6 g | 5% |
| Saturated fat C | 0.94 g | 5% |
| Cholesterol C | 3 mg | 1% |
| Sodium C | 181 mg | 8% |
| Total carbohydrates C | 15.1 g | 5% |
| Dietary fiber C | 2 g | 7% |
| Total sugars C | 3 g | |
| Protein C | 1.4 g | 3% |
| Vitamin A C | 257 µg | 29% |
| Vitamin C C | 8.8 mg | 10% |
| Vitamin D C | 0 µg | 0% |
| Vitamin E C | 0.75 mg | 5% |
| Vitamin K C | 8.6 µg | 7% |
| Thiamin (B1) C | 0.076 mg | 6% |
| Riboflavin (B2) C | 0.044 mg | 3% |
| Niacin (B3) C | 1.1 mg | 7% |
| Vitamin B6 C | 0.23 mg | 13% |
| Folate (B9) C | 18 µg | 5% |
| Vitamin B12 C | 0 µg | 0% |
| Choline C | 11.2 mg | 2% |
| Calcium C | 18 mg | 1% |
| Iron C | 0.25 mg | 1% |
| Magnesium C | 18 mg | 4% |
| Phosphorus C | 42 mg | 3% |
| Potassium C | 309 mg | 7% |
| Zinc C | 0.24 mg | 2% |
| Copper C | 0.13 mg | 14% |
| Selenium C | 0.2 µg | 0.4% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 6%
- Carbohydrates 61%
- Fat 33%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1.4 gbelow the median for other vegetables and combinations (median 2 g)
- Fiber2 gbelow the median for other vegetables and combinations (median 2.2 g)
- Sugars3 gabove the median for other vegetables and combinations (median 2.4 g)
- Fat3.6 gin the top quarter of other vegetables and combinations (median 2.7 g)
- Saturated fat0.94 gin the top quarter of other vegetables and combinations (median 0.69 g)
- Sodium181 mgin the top quarter of other vegetables and combinations (median 138 mg)
- Protein per 100 kcal1.5 gprotein density, useful for comparing foods with different calorie levels
- Water78.7 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 1.2 g |
|---|---|
| Polyunsaturated fat C | 1.1 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0 g |
| Linoleic acid (omega-6, 18:2) C | 0.93 g |
| SFA 4:0 C | 0.024 g |
| SFA 6:0 C | 0.017 g |
| SFA 8:0 C | 0.01 g |
| SFA 10:0 C | 0.024 g |
| SFA 12:0 C | 0.029 g |
| SFA 14:0 C | 0.088 g |
| SFA 16:0 C | 0.52 g |
| SFA 18:0 C | 0.19 g |
| MUFA 18:1 C | 1.2 g |
| PUFA 18:3 C | 0.12 g |
| PUFA 20:4 C | 0.001 g |
| MUFA 16:1 C | 0.02 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.016 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0 g |
Carotenoids (6)
| Beta-carotene C | 2,400 µg |
|---|---|
| Lycopene C | 0 µg |
| Lutein + zeaxanthin C | 88 µg |
| Retinol C | 15 µg |
| Carotene, alpha C | 999 µg |
| Cryptoxanthin, beta C | 0 µg |
Other components (8)
| Water C | 78.7 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 18 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Other forms of Vegetables
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added Canned | 37 | 1.4 g | 7.3 g | 0.2 g |
| Vegetables, mixed, canned, solids and liquids Canned | 36 | 1.4 g | 7.1 g | 0.25 g |
| Vegetables, mixed, canned, drained solids Canned | 49 | 2.6 g | 9.3 g | 0.25 g |
| Vegetables, mixed, frozen, cooked, boiled, drained, with salt Cooked | 60 | 2.9 g | 13.1 g | 0.15 g |
| Vegetables, mixed, frozen, unprepared Frozen | 72 | 3.3 g | 13.5 g | 0.52 g |
| Vegetables, mixed, frozen, cooked, boiled, drained, without salt Cooked | 65 | 2.9 g | 13.1 g | 0.15 g |
| Vegetables, stew type, cooked, no added fat Cooked | 69 | 1.5 g | 15.7 g | 0.18 g |
| Vegetables, pickled | 46 | 0.94 g | 10.2 g | 0.21 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Corn, canned, reduced sodium, cooked with oil Cooked | 92 | 2 g | 14.5 g | 3.9 g |
| Corn, canned, reduced sodium, cooked, fat added, NS as to fat type Cooked | 88 | 2 g | 14.5 g | 3.6 g |
| Corn, canned, reduced sodium, cooked with butter or margarine Cooked | 85 | 2.1 g | 14.5 g | 3.2 g |
| Corn, NS as to form, cooked Cooked | 88 | 2.2 g | 13.9 g | 3.7 g |
| Corn, canned, cooked, fat added, NS as to fat type Cooked | 88 | 2.2 g | 13.9 g | 3.7 g |
| Corn, canned, cooked with oil Cooked | 91 | 2.2 g | 13.9 g | 4.1 g |
| Corn, canned, cooked with butter or margarine Cooked | 85 | 2.2 g | 13.9 g | 3.4 g |
| Stewed potatoes with tomatoes Cooked | 87 | 1.7 g | 12.9 g | 3.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked vegetables?
100 g of cooked vegetables has 97 kcal. 1 cup (165 g): about 160 kcal.
How much protein is in cooked vegetables?
Cooked vegetables contains 1.4 g of protein per 100 g (3% of the 50 g Daily Value), or 2.4 g in 1 cup (165 g). About 6% of its calories come from protein. Compared with other other vegetables and combinations, that is below the median (median 2 g).
How many carbs are in cooked vegetables?
Cooked vegetables has 15.1 g of total carbohydrates per 100 g, including 2 g of fiber and 3 g of sugars.
How much fat is in cooked vegetables?
Cooked vegetables contains 3.6 g of fat per 100 g, of which 0.94 g is saturated (5% of the Daily Value).
What vitamins and minerals does cooked vegetables contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin A (29% DV), copper (14% DV) and Vitamin B6 (13% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked vegetables?
100 g contains 181 mg of sodium, 8% of the 2,300 mg Daily Value.
Does vegetables have the same nutrition cooked and canned?
No. Per 100 g, vegetables, stew type, cooked, fat added has 97 kcal, while vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added has 37 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2710029. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.