Roasted vegetable

Vegetable

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 (240g)

Calories		192
% Daily Value*
Total Fat		8.0 g	10%
	Saturated Fat	0.8 g	4%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		320.0 mg	13%
Total Carbohydrates		24 g	8%
	Dietary Fiber	6.4 g	22%
	Sugars	8.0 g
protein		4.8 g	9%
Vitamin D		0 mcg	0%
Calcium		64.0 mg	4%
Iron		1.6 mg	8%
Potassium		640.0 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: 72 cal (38.5%)

Protein: 19 cal (10.3%)

Carbs: 96 cal (51.3%)

About Roasted vegetable

Roasted vegetables are a versatile, nutrient-rich dish commonly found in Mediterranean, European, and American cuisines. This dish can include root vegetables like carrots and parsnips, cruciferous vegetables such as broccoli and cauliflower, or nightshades like bell peppers and zucchini, lightly coated with olive oil and herbs before roasting. Roasting enhances natural sweetness through caramelization while retaining most of the vegetables' nutrients. These include dietary fiber, essential vitamins such as vitamin C, folate (B9), and minerals like potassium and magnesium. Roasted vegetables are naturally low in calories and fat, making them suitable for a variety of balanced diets.

Health Benefits

• Supports immune health due to vitamin C content, as found in bell peppers and broccoli.
• Improves digestion thanks to high dietary fiber from vegetables like carrots and zucchini.
• Boosts heart health from potassium in sweet potatoes and magnesium in leafy greens.
• Provides antioxidants like beta-carotene in orange vegetables and polyphenols from olive oil used in preparation.

Dietary Considerations

Allergens: None known

Suitable for: Vegetarian, vegan, gluten-free, low-calorie, mediterranean

Not suitable for: Low-fiber, nightshade-sensitive (if includes bell peppers, tomatoes)

Selection and Storage

Refrigerate roasted vegetables in an airtight container for up to 4 days. Reheat in the oven to maintain crispness.

Common Questions About Roasted vegetable Nutrition

Are roasted vegetables high in calories and vitamins?

Roasted vegetables are relatively low in calories, with one cup averaging 100-150 calories depending on the mix of vegetables and any added oil. They are nutrient-dense, providing vitamins like vitamin C, vitamin A, and various B vitamins, along with minerals such as potassium and magnesium.

Are roasted vegetables suitable for a keto diet?

Roasted vegetables can be included in a keto diet if they consist of low-carb vegetables like zucchini, broccoli, cauliflower, and bell peppers. Avoid high-carb options such as potatoes and carrots. Additionally, use low-carb oils like olive or avocado oil for roasting.

What are the health benefits of eating roasted vegetables?

Roasted vegetables are high in fiber and antioxidants, which can support digestion and reduce the risk of chronic diseases. However, over-roasting at very high temperatures can reduce heat-sensitive nutrients, so careful preparation is key. They also provide a healthier alternative to fried or processed foods.

How much roasted vegetables should I eat per serving?

A standard serving of roasted vegetables is typically 1 to 1.5 cups, which provides around 100-150 calories and a good amount of dietary fiber. Adjust portion size based on your dietary needs and caloric goals.

How do roasted vegetables compare to steamed vegetables nutritionally?

Roasted vegetables often have a richer flavor due to caramelization, but steaming preserves heat-sensitive nutrients like vitamin C and folate more effectively. Both methods are healthy, but roasting can add calories if too much oil is used, while steaming is virtually calorie-free.

Data Sources & Scientific References