1 serving (150 grams) contains 80 calories, 2.0 grams of protein, 3.0 grams of fat, and 10.0 grams of carbohydrates.
Calories |
126.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 473.2 mg | 20% | |
| Total Carbohydrates | 15.8 g | 5% | |
| Dietary Fiber | 4.7 g | 16% | |
| Sugars | 6.3 g | ||
| protein | 3.2 g | 6% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 63.1 mg | 4% | |
| Iron | 1.6 mg | 8% | |
| Potassium | 394.3 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vegetables with sauce is a versatile dish featuring a mix of nutrient-packed vegetables like broccoli, carrots, bell peppers, and zucchini, often paired with a flavorful sauce that varies by cuisine. Popular in Asian, Mediterranean, and American recipes, the sauce can range from soy-based and teriyaki to creamy cheese or tomato-based options. This dish is rich in vitamins, minerals, and fiber, supporting digestive health and providing essential nutrients. When made with lighter sauces such as olive oil or low-sodium options, it can be a heart-healthy choice. However, creamy or high-sodium sauces may increase calorie and sodium content, so moderation is key. Vegetables with sauce make for a colorful, delicious side dish or main course when paired with grains or proteins, reflecting both health-conscious and indulgent preparation styles.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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