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Baked broccoli, red pepper and carrot Calories
A baked mixture of broccoli, red pepper and carrot; no added oil assumed.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked broccoli, red pepper and carrot (150 g) has 83 calories. That works out to 55 calories per 100 g. It contains 16.8 g of carbs, 3.6 g of protein, 0.9 g of fat and 5.6 g of fiber. Its 112.5 mg of Vitamin C covers 125% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Baked broccoli, red pepper and carrot Nutrition Facts
Selected: 1 serving (medium) · 150 g
83
KCAL / 150G
Carbs
16.8g
· 6% DV
Protein
3.6g
· 7% DV
Fat
0.9g
· 1% DV
Fiber
5.6g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 16% · Fat 9%
Baked broccoli, red pepper and carrot nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 83 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.15 g | 1% |
| Trans fat | 0 g | |
| Sodium | 60 mg | 3% |
| Total carbohydrate | 16.8 g | 6% |
| Fiber | 5.6 g | 20% |
| Protein | 3.6 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Baked broccoli, red pepper and carrot?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 83 kcal |
| 1 piece (small) | 75 g | 41 kcal |
| 100 g | 100 g | 55 kcal |
| 1 serving (small) | 100 g | 55 kcal |
| 1 cup (chopped) | 150 g | 83 kcal |
| 1 piece (large) | 150 g | 83 kcal |
| 1 cup (chopped) | 220 g | 121 kcal |
| 1 serving (large) | 250 g | 138 kcal |
Calculated from 55 calories per 100 g.
Frequently Asked Questions About Baked broccoli, red pepper and carrot
How do you make baked broccoli, red pepper and carrot?
To make baked broccoli, red pepper and carrot, cut the vegetables into similar-sized pieces and spread them in a single layer on a baking sheet. Season them, then roast in a preheated oven until tender with lightly browned edges.
What temperature should you bake broccoli, red pepper and carrot at?
Baked broccoli, red pepper and carrot are usually roasted at about 400°F (200°C). Cut the carrot smaller or thinner than the other vegetables so it softens in time, and check the tray as the vegetables cook.
What seasoning goes well with baked broccoli, red pepper and carrot?
Garlic, black pepper, paprika, and dried herbs such as thyme or oregano work well with baked broccoli, red pepper and carrot. A squeeze of lemon after roasting brightens the flavor; cumin is another good option for a warmer, earthier taste.
How do you stop baked broccoli, red pepper and carrot from getting soggy?
Baked broccoli, red pepper and carrot stay firmer when the pieces are dry and spread out rather than crowded on the tray. Preheat the oven, leave space between vegetables, and avoid covering them while they roast, which traps steam.
How should you cut vegetables for baked broccoli, red pepper and carrot?
For baked broccoli, red pepper and carrot, cut the carrots into thin slices, break the broccoli into small florets, and chop the pepper into similar-sized pieces. The smaller carrot pieces help everything finish cooking at about the same time.
Can you bake broccoli, red pepper and carrot without oil?
Yes, you can bake broccoli, red pepper and carrot without oil. Use parchment paper to reduce sticking and spread the vegetables in one layer; they may brown less than oiled vegetables, so check for tenderness rather than relying on crisp edges.
Can you prepare baked broccoli, red pepper and carrot ahead of time?
Yes, you can cut the broccoli, red pepper and carrot ahead and refrigerate them in a covered container. Dry them before roasting, since moisture on the surface can make the vegetables steam instead of brown.
How long does baked broccoli, red pepper and carrot last in the fridge?
Baked broccoli, red pepper and carrot keep for about 3–4 days in a sealed container in the refrigerator. Cool the leftovers promptly, and reheat them in an oven or skillet if you want to preserve more of their texture.
Can you freeze baked broccoli, red pepper and carrot?
Yes, baked broccoli, red pepper and carrot can be frozen, although they will be softer after thawing. Cool the vegetables fully, freeze them in an airtight container, and thaw in the refrigerator before reheating in a skillet or oven.
What should you serve with baked broccoli, red pepper and carrot?
Baked broccoli, red pepper and carrot pair well with grains, a yogurt-based sauce, or grilled fish, chicken, or tofu. Add chickpeas to the tray or serve them alongside for a more substantial plant-based meal.
Baked broccoli, red pepper and carrot Vitamins & Minerals
Vitamins
Vitamin C
112.5mg · 125% DV
Vitamin A
705µg · 78% DV
Vitamin K
72µg · 60% DV
Folate
97.5µg · 24% DV
Minerals
Manganese
0.38mg · 17% DV
Potassium ⭐
510mg · 15% DV
Copper
0.12mg · 13% DV
Phosphorus
87mg · 12% DV
Sodium
60mg · 3% DV
Baked broccoli, red pepper and carrot Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked broccoli, red pepper and carrot
To burn the 83 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked broccoli, red pepper and carrot?
Baked broccoli, red pepper and carrot is a simple tray of vegetables roasted until tender, with lightly browned edges. Broccoli brings a savoury, slightly earthy flavour, while red pepper and carrot add sweetness. It can be made without added oil and seasoned with herbs, spices or a squeeze of lemon.
Serve it warm as a side with a main meal, or fold it into a grain bowl, pasta or a plant-based lunch. The mix is low in fat and provides fibre from the vegetables; each 100 g has 3.7 g of fibre. For a more filling meal, pair it with beans, lentils or a grain such as rice or couscous.
How Nutritious Is Baked broccoli, red pepper and carrot?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked broccoli, red pepper and carrot Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked broccoli, red pepper and carrot Contain Allergens?
No known major allergens
Which Diets Is Baked broccoli, red pepper and carrot Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked broccoli, red pepper and carrot Fat Profile
SATURATED
0.15g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.