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 | 630.9 mg | 13% | |
* 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 vegstable
Roasted vegetables are a versatile, nutritious dish commonly found in various cuisines worldwide. This preparation involves baking seasonal vegetables like bell peppers, zucchini, carrots, onions, and potatoes until they’re tender and slightly caramelized. Olive oil is often used for coating, along with herbs and spices such as garlic, rosemary, or paprika, adding depth and flavor. Originating as a simple cooking method, roasting enhances natural sweetness while preserving vitamins and minerals like vitamin C, potassium, and fiber. It’s a heart-healthy option when made with minimal oil and seasoning, offering antioxidants and supporting digestion. However, portion control and mindful oil use are key, as excessive fat or salt can lower its nutritional value. Roasted vegetables are an adaptable dish, perfect as a side, salad topper, or vegetarian entrée, celebrated for its vibrant flavors and health benefits across Mediterranean and global cuisine.
