Roast veggies

Side Dish

Item Rating: 83/100

1 serving (150 grams) contains 120 calories, 3.0 grams of protein, 5.0 grams of fat, and 15.0 grams of carbohydrates.

Nutrition Information

1 cup (236.6g)

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

Fat: 71 cal (38.5%)

Protein: 18 cal (10.2%)

Carbs: 94 cal (51.3%)

About Roast veggies

Roast vegetables are a medley of vegetables, typically prepared by cutting into chunks, tossing with oil and seasonings, and cooking in a hot oven until caramelized and tender. This dish has roots in many cuisines worldwide, from Mediterranean to Asian styles, as it is a versatile preparation method that enhances the natural sweetness and flavors of vegetables. Nutritionally, roast vegetables are rich in vitamins, minerals, dietary fiber, and antioxidants, depending on the vegetables used. Common choices like carrots, bell peppers, sweet potatoes, and zucchini provide a combination of vitamin A (from beta-carotene), vitamin C, potassium, and complex carbohydrates. When roasted with minimal oil, they offer a nutrient-dense yet low-calorie option for a side or main dish, catering to many dietary preferences.

Health Benefits

• Supports immune function with vitamin A from carrots and sweet potatoes, which aids in vision and immunity.
• Boosts heart health through high potassium content in vegetables like zucchini and sweet potatoes, which help regulate blood pressure.
• Provides antioxidants such as vitamin C and phytonutrients from bell peppers and Brussels sprouts, reducing inflammation and supporting healthy skin.

Dietary Considerations

Allergens: None known

Suitable for: Vegetarian, vegan, gluten-free, paleo, mediterranean

Not suitable for: Low-fodmap (depending on vegetables used)

Selection and Storage

Store cooked roast vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or skillet to preserve texture and flavor.

Common Questions About Roast veggies Nutrition

Are roast veggies high in protein?

Roast vegetables are generally not high in protein as their protein content depends on the mix of vegetables used. On average, roasted vegetables provide about 2-4 grams of protein per serving (1 cup). To increase protein content, consider pairing roast veggies with a protein source such as beans, tofu, or chicken.

Can I eat roast veggies on a keto diet?

Yes, roast veggies can be enjoyed on a keto diet, but it's important to choose lower-carb vegetables. Options like zucchini, cauliflower, broccoli, and bell peppers are keto-friendly. Avoid starchy vegetables like sweet potatoes, carrots, and squash if you are strictly limiting carbs.

What are the health benefits of eating roast vegetables?

Roast vegetables are rich in essential vitamins, minerals, and antioxidants, supporting immune health and reducing inflammation. They are also high in fiber, which can improve digestion and promote heart health. However, over-roasting them at high temperatures can reduce some of their nutrient content, so be mindful of cooking time.

What is the recommended portion size for roast vegetables?

A suitable portion size for roast vegetables is about 1 to 1.5 cups per person, depending on your dietary needs. This typically provides around 100-150 calories when seasoned lightly with olive oil. Adjust portion size based on your caloric intake goals or dietary needs.

How do roast vegetables compare to steamed vegetables?

Roast vegetables tend to have a richer flavor and crispier texture than steamed vegetables, as roasting caramelizes their natural sugars. However, steaming preserves water-soluble vitamins like vitamin C better. Both preparation methods are healthy, but roasting can lead to slight nutrient loss if cooked at high temperatures for extended periods.

Data Sources & Scientific References