Which vegetable has the lowest caloric value?

MNS 2015

Applied Nutrition & Dietetics

Easy

Appeared in: MNS 2015

Explanation

Tomato has the lowest caloric value among the options, with approximately 20-21 kcal per 100 grams.
Its low calorie count is primarily due to its very high water content (around 95%) and low concentration of energy-providing macronutrients like carbohydrates and fats.
Tomato matches the defining clue or classification criterion in the stem.
Supporting mechanism: The option aligns with the governing rule, pattern, sequence, classification, or exam logic being tested.
Key differentiator: It fits the one fact that separates the correct response from the closest distractor.

Option B: Cabbage has a caloric value of approximately 27-33 kcal per 100g, which is low but still higher than that of a tomato.
Option C: Carrot is a root vegetable and contains more natural sugars and carbohydrates, giving it a higher caloric value of about 47-48 kcal per 100g.
Option D: An orange is a fruit, not a vegetable, and its natural sugar content (fructose) results in a higher caloric value of around 50 kcal per 100g.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Caloric content of common foods as background academic context rather than a clinical decision trigger.
Nurses use knowledge of food caloric values to provide effective dietary counseling for patients with conditions like obesity, diabetes, and cardiovascular disease, helping them make informed choices for weight management and blood sugar control.
Understanding the energy density of foods is crucial when planning meals for patients on calorie-restricted diets, such as those for pre-operative or post-operative care.
What if? If a patient needs a low-calorie but high-fiber diet for better satiety, both tomato and cabbage are good choices. However, cabbage generally has a higher fiber content, which could make it a slightly better recommendation for promoting fullness and digestive health in that specific context.

How to Approach the Question

First, identify the core requirement of the question, which is to find the food with the 'lowest caloric value'.
Next, categorize each option. You have two non-starchy vegetables (Tomato, Cabbage), one root vegetable (Carrot), and one fruit (Orange).
Recall the general nutritional principle: foods with high water content tend to have the lowest calories. Fruits and root vegetables typically contain more sugars and starches, respectively, leading to higher calories.
Compare the items based on this principle. Tomatoes are known for their high water content, making them a likely candidate for the lowest calories.
Cabbage is also low-calorie but generally slightly denser than a tomato.
Carrots and oranges are known to be sweeter and thus contain more sugar/carbohydrates, placing them higher on the calorie scale.

Concept Tested & Keywords

QCyX4MOCGklhFcT26qiSo4

E6 Textbook of Biochemistry for medical StudentsDM Vasudevan Part 2 — Subpart B (pp 240-463 of 478) p. 204-206

E6 Nutrition Kumud Khanna 2e p. 426-428