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Sundried tomatoes has 306.2 calories per serving (1 Small Cup). It provides 14.1g protein, 55.8g carbs, and 3g fat. With a low glycemic index (GI: 44), this recipe is suitable for heart health, PCOS. The 12.3g of dietary fiber per serving adds to its nutritional value.
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1 serving = 100g
Cooking time: 0 minutes
Serves: 1 persons
Likely to produce a slower, steadier rise in blood glucose for most people.
At 306.2 kcal per serving, this is a higher-kcal dish. Enjoy as an occasional treat, or reduce the portion to half for better calorie control.
Moderate glycemic index (GI: 44). Adding a fiber-rich side dish can help moderate the blood sugar response.
Contains 14.1g protein per serving — a moderate amount. Pair with paneer or curd or eggs or chicken to boost protein intake for muscle gain.
Zero cholesterol and low saturated fat (0.4g) make this heart-friendly. Low sodium content is ideal for blood pressure management.
Low GI (44) with 12.3g fiber supports insulin sensitivity — key for PCOS management.
No goitrogenic ingredients — generally safe for thyroid conditions. Adequate protein (14.1g) supports healthy thyroid function.
1 Small Cup (~100g) or slightly less. Pair with a high-fiber side like cucumber raita or salad to feel full on fewer kcal.
1 Small Cup (~100g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.
1 Small Cup (~100g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.
1 Small Cup (~100g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.
Reduce serving size by 25% to save ~76.6 kcal. Add extra vegetables (capsicum, spinach, mushrooms) to increase volume without adding many kcal.
Sundried tomatoes stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.
Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (612.4-918.6 kcal).
Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.
One serving of Sundried tomatoes contains 306.2 kcal (14.1g protein, 55.8g carbs, 3g fat). That's 306.2 kcal per 100g. You can track exact portions in the Hint app.
At 306.2 kcal per serving, this is a higher-kcal dish. Enjoy as an occasional treat, or reduce the portion to half for better calorie control. Stick to one measured serving and track it in the Hint app to stay within your calorie budget.
Moderate glycemic index (GI: 44). Adding a fiber-rich side dish can help moderate the blood sugar response. The glycemic index is 44 (Low). Always consult your dietitian for personalized guidance — Hint Premium connects you with expert dietitians.
Sundried tomatoes has 14.1g protein per serving. It provides moderate protein — add a protein-rich side for a complete meal.
Sundried tomatoes at 306.2 kcal works for dinner if it's your main dish. Avoid eating within 2 hours of bedtime. If watching kcal intake, have a smaller portion at night.
Sundried tomatoes already has good protein (14.1g). Pair with a whole grain like roti or brown rice, and add a vegetable side or raita for fiber and micronutrients.
Low GI (44) with 12.3g fiber supports insulin sensitivity — key for PCOS management.
Higher protein intake increases satiety and reduces overall calorie consumption
Leidy HJ et al. (2015). The role of protein in weight loss and maintenance. American Journal of Clinical Nutrition.
DOI: 10.3945/ajcn.114.084038Low glycemic index foods help improve blood sugar control in people with diabetes
Brand-Miller J et al. (2003). Low-glycemic index diets in the management of diabetes. Diabetes Care.
DOI: 10.2337/diacare.26.8.2261Increased dietary fiber intake is associated with lower body weight
Slavin JL (2005). Dietary fiber and body weight. Nutrition.
DOI: 10.1016/j.nut.2003.09.004Dietary fiber slows glucose absorption and reduces post-meal blood sugar spikes
Weickert MO & Pfeiffer AFH (2008). Metabolic effects of dietary fiber consumption. Journal of Nutrition.
DOI: 10.1093/jn/138.3.439