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 |
189.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 315.5 mg | 13% | |
| Total Carbohydrates | 23.7 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Sugars | 9.5 g | ||
| protein | 4.7 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 63.1 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 709.8 mg | 15% | |
* 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 Roasted vegatables
Roasted vegetables are a colorful and flavorful dish that showcases a variety of seasoned and oven-roasted produce. Common ingredients include bell peppers, zucchini, broccoli, carrots, onions, and sweet potatoes, but almost any vegetable can be used. This timeless preparation is popular across many cuisines, particularly Mediterranean, where olive oil, garlic, and herbs elevate the dish's natural profiles. Roasting allows the vegetables to caramelize, enhancing their sweetness and depth of flavor. Nutritionally, they are rich in vitamins, minerals, fiber, and antioxidants, making them a heart-healthy, digestion-friendly food. Using minimal oils and seasoning ensures they remain low in calories and free from added sugars. However, portion control is key, as excessive oils or salty additions can increase fat or sodium content. Roasted vegetables are versatile, delicious, and a simple way to incorporate more plant-based nutrients into everyday meals.
