Does ratatouille make you fat?

Stephen PaulNUTRITION & FOOD
When summer returns, she gladly invites herself to the table of the French: ratatouille. This traditional dish of the South, originally considered a “modest people’s dish” has since earned its letters of nobility. Appreciated for its simplicity and southern flavors, it is now cited among the favorite dishes of the French. But by the way, is she as dietary as she seems? Is there a risk ofgaining weightby eating ratatouille?

What is ratatouille?

Ratatouille is atraditional dish of Mediterranean gastronomy. It consistsof a stew simmered Mediterranean vegetables, cooked in olive oil. It is a specialty of Provence and the County of Nice. However, local variations exist in other regions: bohemian towards Avignon, chichoumeille in the Languedoc, piperade among the Basques, caponata in Italy, samfaina in Spain, chakchouka in Mahgreb.

It consists of amixture of vegetables from the sun, typically eggplant, zucchini, peppers, tomatoes, onions, garlic. It is flavored witharomatic herbs, including thyme, bay leaf, rosemary or basil. Some preparations also provide for the addition of olives, celery leaves or flat parsley.

It can be eaten hot or cold, alone or as an accompanimentto meat, fish, riceor toast.

What are its benefits?

Made with different fresh vegetables, simmered together, ratatouille is a dish rich in benefits. Indeed, it allows you to benefit in one plate from all the virtues of its different ingredients.

Eggplant(1), a fruit consumed as a vegetable, provides34 kcal per 100 g. It is rich inwater and fiberand contains few carbohydrates. It is especially very rich inantioxidant vitamin A, provided it is consumed with its skin. It is indeed in the latter that anthocyanins (pigments) and polyphenols beneficial to immunityand involved in the elimination of free radicals are concentrated. Another noteworthy fact: it is an excellent source ofpotassium, especially known for itsdiuretic andanti-water retention action.

Zucchini (2) is a “featherweight” vegetable , since it is waterlogged and “weighs” only 23 kcal per 100 gtag. It also containsmicronutrients , which are relatively similar to those of eggplant and therefore have the same benefits.

The tomato (6) is also a “light” fruit: 92.6 g of water and 20 kcal per 100 gtag. It is very rich inantioxidant substances , in particular Lycopene , the pigment which gives it its red color, and vitamin C.

Finally, a point on the other ingredients of the ratatouille:

  • olive oil, which is a reliable source of fatty acids, including mono- and polyunsaturated (fights bad, which is a reliable source of fatty acids, including mono- and polyunsaturated (fights bad)in favor of good), and vitamin E (anti-inflammatory);
  • aromatic herbs, ideal alternative tosaltand rich inessential oilswith multiple virtues (detoxifyingrosemary and lipolytic, thyme and anti-infective laurel, digestive tonic basil).

Is there a risk of gaining weight by eating ratatouille?

No, because ratatouille is a dish that is both light and digestibletag. It is even recommended in case of diet, because it is both tasty, low inCaloriesand “appetite suppressant” (provider of fiber). However, this answer is to be weighted:

  • Beware of Industrial, , canned or frozen ratatouille, which very often contains added sugars and fats compromising its dietary character;
  • the addition of olive oil , when preparing ratatouille,must be controlled. Although good for health, it remains a lipid, to be consumed in moderation when watching your weight;,
  • Ratatouille does not make you fat, but it all depends on the the quantity ingested , which must respect the recommendations in terms of Food portions. ;
  • support is also very important tag. Because yes, if you eat a spoonful of ratatouille next to a plate full of fries or very fatty meat, you are unlikely to benefit from its slimming advantages!

Diet: “light” ratatouille recipe

Want to taste a good ratatouille, without jeopardizing your efforts to keep the line? Here is a suggestion for a slimming ratatouille recipe, very easy to make.

For two people, you will need:

  • 1 beautifulzucchini
  • 1/2 green pepper
  • 1/2 Red Bell Pepper
  • 2 tomatoes
  • 1 small onion
  • 1 small eggplant
  • 1 clove garlic
  • Olive oil
  • Aromatic herbs of your choice, especially Herbes de Provence
  • Salt and pepper

The preparation is simple:

  • Wash the vegetables and cut them into rings or small pieces – zucchini, eggplant, peppers, tomatoes.
  • Peel the garlic and the onion and cut them into small pieces.
  • In a casserole, pour a little olive oil and sauté, in turn and for 5 minutes, the zucchini, the pepper and the aubergine.
  • In the same oil, then brown the garlic, onion and tomato.
  • When they have seized, add the other previously browned vegetables.
  • Mix, add the aromatic herbs. Season with salt and pepper, barely add a little water and cook, covered, over very low heat, for 30 to 40 minutes, stirring regularly.
Stephen
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Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.