Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 96.2
Total Fat 2.4 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 415.7 mg
Potassium 322.2 mg
Total Carbohydrate 17.5 g
Dietary Fiber 4.1 g
Sugars 1.5 g
Protein 3.1 g
Vitamin A 8.4 %
Vitamin B-12 0.0 %
Vitamin B-6 15.0 %
Vitamin C 14.9 %
Vitamin D 0.0 %
Vitamin E 2.8 %
Calcium 3.9 %
Copper 10.0 %
Folate 9.7 %
Iron 7.6 %
Magnesium 7.0 %
Manganese 19.5 %
Niacin 5.3 %
Pantothenic Acid 3.1 %
Phosphorus 6.1 %
Riboflavin 3.2 %
Selenium 2.0 %
Thiamin 6.7 %
Zinc 3.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Arabian Vegetable Medley

View the full Arabian Vegetable Medley Recipe & Instructions
TAGS:  Side Items |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Arabian Vegetable Medley

34 calories of Chickpeas (garbanzo beans), (28.50 grams)

18 calories of Crushed Tomatoes, (56.70 grams)

17 calories of Eggplant, (48.19 grams)

16 calories of Olive Oil, (0.13 tbsp)

11 calories of Onions, raw, (0.25 cup, sliced)

1 calories of Garlic, (0.13 tsp)

0 calories of Cinnamon, ground, (0.03 tsp)

0 calories of Pepper, black, (0.03 tsp)

0 calories of Salt, (0.06 tsp)

Nutrition & Calorie Comments  

Really good! I salted the eggplant then rinsed really well and baked it rather than saute; sauteed onions in a bit of low sodium broth; used low sodium tomatoes and didn't add any more salt (there's enough for us in the eggplant and chick peas). Cut fat and sodium way down.
MMM, sounds delicious. While the standard protocol for prepping eggplant is salting then draining for 30 minutes, I'd be interested to see if there are other ways. Eggplant is a sponge and something needs to be done to it so that it doesn't soak up a lot of oil.
This was good. I normally don't care for eggplant but salting it did the trick
another way to reduce the calorie count is to bake the cut up eggplant on a non stick cookie sheet till tender than add to receipe
It's a matter of taste but it's not necessary to salt the eggplant and soak it in water, for those interested in low sodium dishes or wanting to see what eggplant really tastes like. A chef on a cooking show I recently watched advised against it.
I sprinkled grated fat-free mozzarella on mine for extra protein. Yum!
Delicious. Filling and low calorie.