1 serving (150 grams) contains 120 calories, 3.0 grams of protein, 5.0 grams of fat, and 15.0 grams of carbohydrates.
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Nutrition Information
Calories |
190.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 317.5 mg | 13% | |
| Total Carbohydrates | 23.8 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Sugars | 9.5 g | ||
| protein | 4.8 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 63.5 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 555.6 mg | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Roast vegetables
Roast vegetables are a versatile and nutritious dish commonly found across various cuisines, particularly Mediterranean, European, and American. Typically, this dish includes a mix of seasonal produce such as carrots, zucchini, bell peppers, onions, sweet potatoes, and broccoli, tossed in olive oil and lightly seasoned with herbs like rosemary, thyme, or garlic. Roasting enhances natural flavors by caramelizing the sugars, creating a sweet and savory profile. Rich in vitamins, minerals, and fiber, roast vegetables provide essential nutrients crucial for digestion and overall health. The use of heart-healthy olive oil adds beneficial monounsaturated fats, though excessive oil or seasoning can increase calorie and sodium content. Low in calories and saturated fat, this dish is an excellent choice for balanced diets, aiding weight management and promoting antioxidant intake. Roast vegetables can be served as a vibrant side, main course, or paired with grains and proteins for a wholesome meal.
