Main courses
Provençal ratatouille
1. Soften 300 g aubergine in all 54 g olive oil. Do not add any extra oil. 2. Add 55 g onion, 120 g red pepper, 9 g garlic, 400 g courgette and 500 g tomato. Simmer covered for about 30 min. 3. Add 2 g dried ground thyme, 0.5 g black pepper and 15 g basil. Divide all vegetables and liquid into four portions; bread and rice are excluded.
Servings in this printout: 4
Ingredients
- 300 g aubergine
- 400 g courgette
- 120 g red pepper
- 55 g peeled onion
- 9 g peeled fresh garlic
- 500 g tomato
- 54 g olive oil
- 2 g dried ground thyme
- 0.5 g ground black pepper
- 15 g fresh basil
- salt to taste
Method
- Soften 300 g aubergine in all 54 g olive oil. Do not add any extra oil.
- Add 55 g onion, 120 g red pepper, 9 g garlic, 400 g courgette and 500 g tomato. Simmer covered for about 30 min.
- Add 2 g dried ground thyme, 0.5 g black pepper and 15 g basil. Divide all vegetables and liquid into four portions; bread and rice are excluded.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 11.55 g
- Total carbohydrates (incl. fibre and polyols)
- 16.77 g
- Protein
- 2.46 g
- Fat
- 14.57 g
- Modeled GL estimate
- about 5 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- aubergine · Value used in the model
- courgette · Value used in the model
- red pepper · Value used in the model
- peeled onion · Value used in the model
- peeled fresh garlic · Value used in the model
- tomato · Value used in the model
- fresh basil · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.2 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- aubergine ·
op142-vegetable-imputation40 · op142-fineli-362 - courgette ·
op142-vegetable-imputation40 · op142-fineli-389 - red pepper ·
op142-vegetable-imputation40 · op142-fineli-386 - peeled onion ·
op142-vegetable-imputation40 · op142-fineli-335 - peeled fresh garlic ·
op142-vegetable-imputation40 · op142-fineli-393 - tomato ·
op142-vegetable-imputation40 · op142-fineli-352 - fresh basil ·
op142-lowcho50-r4 · op142-fineli-11134
Carbohydrate data sources
- MUNAKOISO · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- KESÄKURPITSA, ZUCCHINI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PAPRIKA, PUNAINEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VALKOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TIMJAMI, KUIVATTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- BASILIKA, TUORE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Notes
Weigh the edible ingredients listed above. All listed food, sauce and cooking fat belong to the servings; separate side dishes are excluded. Nutrition values are indicative ingredient-based estimates.