Calories in Vegetarian stew
Generic food Vegetables
Vegetarian stew contains 33 kcal per 100 g. A typical serving of 1 cup (247 g) provides about 82 kcal.
Roughly 56% of its calories come from fat, with 36% from carbohydrates and 8% from protein (estimated with general energy factors).
That is less energy than the typical item in vegetable dishes on FoodFactly, where the median is 93 kcal per 100 g across 33 foods.
100 g provides 15% of the Daily Value for Vitamin K.
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 | 33 kcal | |
| Total fat C | 2.2 g | 3% |
| Saturated fat C | 1.2 g | 6% |
| Cholesterol C | 6 mg | 2% |
| Sodium C | 144 mg | 6% |
| Total carbohydrates C | 3.1 g | 1% |
| Dietary fiber C | 1.1 g | 4% |
| Total sugars C | 1.6 g | |
| Protein C | 0.67 g | 1% |
| Vitamin A C | 29 µg | 3% |
| Vitamin C C | 4.7 mg | 5% |
| Vitamin D C | 0 µg | 0% |
| Vitamin E C | 0.2 mg | 1% |
| Vitamin K C | 17.8 µg | 15% |
| Thiamin (B1) C | 0.089 mg | 7% |
| Riboflavin (B2) C | 0.042 mg | 3% |
| Niacin (B3) C | 0.3 mg | 2% |
| Vitamin B6 C | 0.034 mg | 2% |
| Folate (B9) C | 34 µg | 9% |
| Vitamin B12 C | 0 µg | 0% |
| Choline C | 5.3 mg | 1% |
| Calcium C | 33 mg | 3% |
| Iron C | 0.22 mg | 1% |
| Magnesium C | 15 mg | 4% |
| Phosphorus C | 17 mg | 1% |
| Potassium C | 114 mg | 2% |
| Zinc C | 0.18 mg | 2% |
| Copper C | 0.034 mg | 4% |
| Selenium C | 0.3 µg | 0.5% |
% 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 8%
- Carbohydrates 36%
- Fat 56%
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
- Protein0.67 gin the lowest quarter of vegetable dishes (median 4.1 g)
- Fiber1.1 gin the lowest quarter of vegetable dishes (median 1.5 g)
- Sugars1.6 gbelow the median for vegetable dishes (median 2.1 g)
- Fat2.2 gin the lowest quarter of vegetable dishes (median 4.7 g)
- Saturated fat1.2 gbelow the median for vegetable dishes (median 1.6 g)
- Sodium144 mgin the lowest quarter of vegetable dishes (median 232 mg)
- Protein per 100 kcal2 gprotein density, useful for comparing foods with different calorie levels
- Water93.4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 0.44 g |
|---|---|
| Polyunsaturated fat C | 0.11 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0.001 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0 g |
| Linoleic acid (omega-6, 18:2) C | 0.098 g |
| SFA 4:0 C | 0.05 g |
| SFA 6:0 C | 0.036 g |
| SFA 8:0 C | 0.021 g |
| SFA 10:0 C | 0.047 g |
| SFA 12:0 C | 0.054 g |
| SFA 14:0 C | 0.18 g |
| SFA 16:0 C | 0.55 g |
| SFA 18:0 C | 0.19 g |
| MUFA 18:1 C | 0.39 g |
| PUFA 18:3 C | 0.009 g |
| PUFA 20:4 C | 0.003 g |
| MUFA 16:1 C | 0.025 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.003 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0.001 g |
Carotenoids (6)
| Beta-carotene C | 126 µg |
|---|---|
| Lycopene C | 285 µg |
| Lutein + zeaxanthin C | 169 µg |
| Retinol C | 18 µg |
| Carotene, alpha C | 0 µg |
| Cryptoxanthin, beta C | 2 µg |
Other components (8)
| Water C | 93.4 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 34 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Enchilada sauce, red | 30 | 0.62 g | 4.9 g | 0.91 g |
| Pickles, dill | 14 | 0.48 g | 2 g | 0.43 g |
| Pickles, NFS | 14 | 0.48 g | 2 g | 0.43 g |
| Lettuce, salad with assorted vegetables excluding tomatoes and carrots, no dressing | 23 | 1.2 g | 4.1 g | 0.19 g |
| Cabbage, kimchi | 15 | 1.1 g | 2.4 g | 0.5 g |
| Kimchi | 15 | 1.1 g | 2.4 g | 0.5 g |
| Pickles, cucumber, dill or kosher dill | 12 | 0.5 g | 2.4 g | 0.3 g |
| Pickles, cucumber, dill, reduced sodium | 12 | 0.5 g | 2.4 g | 0.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in vegetarian stew?
100 g of vegetarian stew has 33 kcal. 1 cup (247 g): about 82 kcal.
How much protein is in vegetarian stew?
Vegetarian stew contains 0.67 g of protein per 100 g (1% of the 50 g Daily Value), or 1.7 g in 1 cup (247 g). About 8% of its calories come from protein. Compared with other vegetable dishes, that is in the lowest quarter (median 4.1 g).
How many carbs are in vegetarian stew?
Vegetarian stew has 3.1 g of total carbohydrates per 100 g, including 1.1 g of fiber and 1.6 g of sugars.
How much fat is in vegetarian stew?
Vegetarian stew contains 2.2 g of fat per 100 g, of which 1.2 g is saturated (6% of the Daily Value).
What vitamins and minerals does vegetarian stew contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin K (15% DV). The full list is in the vitamins and minerals table above.
How much sodium is in vegetarian stew?
100 g contains 144 mg of sodium, 6% of the 2,300 mg Daily Value.
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 2707479. 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.