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 Roasted vegetabl
Roasted vegetables are a versatile and nutrient-packed dish popular in many cuisines worldwide, from Mediterranean to Middle Eastern and Western fare. Typically featuring colorful, seasonal produce like bell peppers, zucchini, carrots, broccoli, onions, and sweet potatoes, the vegetables are lightly coated with olive oil, seasoned with herbs and spices, and oven-roasted to enhance their natural flavors and textures. The dish is rich in vitamins, minerals, and fiber, supporting overall health and digestion. Olive oil adds heart-healthy fats and antioxidants, while minimal preparation helps retain nutritional value. Roasting caramelizes the vegetables' natural sugars, creating a slightly sweet, smoky flavor profile without heavy sauces or processed ingredients. However, portion control with oils and salt is important to avoid excess calories or sodium. Perfect as a side dish, main course, or salad topper, roasted vegetables are a delicious way to embrace plant-based eating and balanced nutrition.
