Capunatina
Capunatina is a traditional Sicilian vegetable stew, often prepared during the summer months. It typically features a medley of fresh vegetables like eggplant, zucchini, tomatoes, and bell peppers, slowly simmered together with onions, garlic, and aromatic herbs such as basil or oregano. This rustic dish is a celebration of the island's abundant garden produce.
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🍽️ Nutrition at a glance
This dish is generally low in fat and protein but can be moderate in carbohydrates, primarily from the vegetables themselves. It is an excellent source of dietary fiber, vitamins A and C, and various antioxidants, with a typical serving containing roughly 150-200 calories depending on preparation and portion size.
Nutrition breakdown
| Calories | 150 kcal |
| Protein | 6 g |
| Carbs | 22 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 380 mg |
| Potassium | 450 mg |
| Vitamin A | 120 µg RAE |
| Vitamin C | 18 mg |
| Vitamin K | 45 µg |
| Iron | 2.5 mg |
| Magnesium | 50 mg |
| Manganese | 0.8 mg |
| Folate | 70 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Capunatina is culturally significant as a 'cucina povera' (peasant cooking) dish, showcasing the Sicilian talent for transforming simple, seasonal ingredients into a flavorful and satisfying meal. Nutritionally, its slow-cooked vegetable base makes it a nutrient-dense option that highlights the Mediterranean diet's emphasis on plant-based foods.
AI estimate may be inaccurate · Terms