Roast vegetable

Side Dish

Item Rating: 77/100

1 serving (150 grams) contains 120 calories, 2.0 grams of protein, 5.0 grams of fat, and 15.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

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	7.9 g
protein		3.2 g	6%
Vitamin D		0 mcg	0%
Calcium		63.5 mg	4%
Iron		1.6 mg	8%
Potassium		634.9 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

Fat: 71 cal (39.7%)

Protein: 12 cal (7.1%)

Carbs: 95 cal (53.2%)

About Roast vegetable

Roasted vegetables are a dish prepared by cooking a variety of vegetables at high heat in an oven, often with olive oil and seasoning. Commonly used in Mediterranean, Western, and vegetarian cuisines, it is a versatile side or main dish. The nutritional profile varies depending on the vegetables used, but roasted vegetables are generally rich in dietary fiber, antioxidants, and vitamins like C, A, and K. They also provide essential minerals such as potassium and magnesium, while containing low amounts of saturated fat (when prepared with appropriate oils). This dish is a nutrient-dense way to incorporate vegetables into meals, promoting overall health.

Health Benefits

• Rich in dietary fiber, supporting digestive health and promoting feelings of fullness.
• High in antioxidants like vitamin C and beta-carotene, which can help combat oxidative stress and support the immune system.
• Provides potassium (e.g., from sweet potatoes or squash), aiding in muscle function and blood pressure regulation.

Dietary Considerations

Allergens: Contains potential cross-contact allergens like sesame or nuts if used in seasonings

Suitable for: Vegan, vegetarian, gluten-free, mediterranean diet, low-sodium (if controlled)

Not suitable for: Low-residue diet (due to fiber content), specific food allergies depending on vegetables or seasonings used

Selection and Storage

Store roasted vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or stovetop to maintain their texture.

Common Questions About Roast vegetable Nutrition

What is the nutritional content of roast vegetables?

Roast vegetables are low in calories, with approximately 100 calories per cup depending on preparation. They provide essential vitamins like vitamin A, C, and K as well as minerals such as potassium and fiber. Protein content is generally low, around 2-3 grams per serving, depending on the vegetables used.

Are roast vegetables compatible with a keto diet?

Some roast vegetables can be included in a keto diet, but you should focus on low-carb options like zucchini, broccoli, cauliflower, and asparagus. Starchy vegetables like potatoes and carrots should be eaten sparingly due to their higher carbohydrate content.

What are the health benefits of roast vegetables?

Roast vegetables are rich in dietary fiber, which aids digestion and supports gut health. They also contain antioxidants that can reduce inflammation and support overall body function. However, roasting with excessive oil might add extra calories and fat, so it’s recommended to use minimal oil or opt for a healthy variety like olive oil.

What is the recommended portion size for roast vegetables?

A standard serving size for roast vegetables is about 1 cup, which offers a balance of nutrients without excessive calories. For a meal or side dish, this size provides enough fiber and vitamins to support a healthy diet without overconsumption.

How do roast vegetables compare to steamed vegetables in terms of nutrition?

Roasting vegetables can slightly reduce their water-soluble vitamins, like vitamin C, due to the higher heat used in cooking. However, roasted vegetables often have enhanced flavor due to caramelization. Steamed vegetables retain more nutrients and are lower in calories if cooked without oil, making them a better choice for nutrient preservation.

Data Sources & Scientific References