1 serving (150 grams) contains 90 calories, 2.0 grams of protein, 5.0 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
Calories |
142.9 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 238.1 mg | 10% | |
| Total Carbohydrates | 15.9 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Sugars | 7.9 g | ||
| protein | 3.2 g | 6% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 31.7 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| 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 zucchini and eggplant
Roasted zucchini and eggplant is a simple and nutritious dish rooted in Mediterranean cuisine. Made by slicing zucchini and eggplant, seasoning with olive oil, garlic, and herbs like thyme or oregano, and roasting until tender and caramelized, this vegetable medley is both flavorful and wholesome. Zucchini is rich in vitamins A and C, potassium, and antioxidants, while eggplant is a good source of fiber, manganese, and B vitamins, making this dish a nutrient-packed choice. Olive oil adds heart-healthy monounsaturated fats, though moderation is important to avoid excess calories. With its low calorie count and high nutrient density, this dish is ideal for weight management and supporting a balanced diet. Enjoy it as a side dish, salad topping, or component of a vegetarian meal to complement a wide range of cuisines. Avoid heavy seasoning or excessive oil to maximize its health benefits.
