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Baked Potatoes, Zucchini and Peppers Calories
Source of fiber, potassium and vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (diced) of Baked Potatoes, Zucchini and Peppers (180 g) has 99 calories. That works out to 55 calories per 100 g. It contains 22.3 g of carbs, 2.7 g of protein, 0.4 g of fat and 3.8 g of fiber. Its 54 mg of Vitamin C covers 60% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Baked Potatoes, Zucchini and Peppers Nutrition Facts
Selected: 1 cup (diced) · 180 g
99
KCAL / 180G
Carbs
22.3g
· 8% DV
Protein
2.7g
· 5% DV
Fat
0.4g
· 1% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 86% · Protein 10% · Fat 4%
Baked Potatoes, Zucchini and Peppers nutrition facts table · 1 cup (diced) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 99 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 14 mg | 1% |
| Total carbohydrate | 22.3 g | 8% |
| Fiber | 3.8 g | 14% |
| Protein | 2.7 g | 5% |
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 Cup of Diced Baked Potatoes, Zucchini and Peppers?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (diced) | 180 g | 99 kcal |
| 1 tablespoon (diced) | 18 g | 10 kcal |
| 100 g | 100 g | 55 kcal |
| 1 cup (diced) | 120 g | 66 kcal |
| 1 serving (small) | 150 g | 83 kcal |
| 1 serving (large) | 250 g | 138 kcal |
| 1 serving (extra large) | 350 g | 193 kcal |
| 1 pack (whole) | 400 g | 220 kcal |
Calculated from 55 calories per 100 g.
Frequently Asked Questions About Baked Potatoes, Zucchini and Peppers
How do you make Baked Potatoes, Zucchini and Peppers?
To make Baked Potatoes, Zucchini and Peppers, cut the vegetables into evenly sized pieces, toss them with oil and seasonings, and spread them in a single layer on a baking sheet. Roast in a preheated 400°F oven until the potatoes are tender and browned.
How long do Baked Potatoes, Zucchini and Peppers take in the oven?
Baked Potatoes, Zucchini and Peppers usually take about 35–45 minutes at 400°F. Smaller potato pieces cook faster, so test a potato with a fork near the end; it should be tender in the center, with browned edges.
How do you keep Baked Potatoes, Zucchini and Peppers from getting soggy?
Keep Baked Potatoes, Zucchini and Peppers from getting soggy by giving the vegetables room on the pan and roasting them in a fully heated oven. Crowding traps steam, while zucchini releases moisture as it cooks; use two pans if needed.
Should you peel potatoes for Baked Potatoes, Zucchini and Peppers?
No, you do not have to peel potatoes for Baked Potatoes, Zucchini and Peppers. Scrub them clean and leave the skin on for a more rustic texture and browned edges; peel them if you prefer a softer, smoother bite.
What seasoning is best for Baked Potatoes, Zucchini and Peppers?
Garlic, dried oregano, black pepper, and paprika work especially well in Baked Potatoes, Zucchini and Peppers. Toss the seasonings with the vegetables before roasting so they coat the pieces evenly, then add fresh herbs or lemon after baking.
Can you make Baked Potatoes, Zucchini and Peppers in an air fryer?
Yes, you can make Baked Potatoes, Zucchini and Peppers in an air fryer. Cook them in batches so air can circulate, and check the zucchini before the potatoes because it softens more quickly; shake the basket partway through.
What can you serve with Baked Potatoes, Zucchini and Peppers?
Baked Potatoes, Zucchini and Peppers pair well with a green salad, hummus, or a yogurt-based dip. For a heartier meal, serve them alongside grilled chicken, fish, or beans; a squeeze of lemon brightens the roasted vegetables.
Can you prepare Baked Potatoes, Zucchini and Peppers ahead of time?
Yes, you can prep Baked Potatoes, Zucchini and Peppers ahead by washing and cutting the vegetables. Keep the cut potatoes submerged in cold water in the refrigerator, then drain and dry them well; cut the zucchini closer to roasting to limit excess moisture.
How should you store leftover Baked Potatoes, Zucchini and Peppers?
Store leftover Baked Potatoes, Zucchini and Peppers in a covered container in the refrigerator and eat them within three to four days. Reheat them in an oven or skillet to restore some browning; a microwave heats them quickly but softens the vegetables.
Can you freeze Baked Potatoes, Zucchini and Peppers?
Yes, you can freeze Baked Potatoes, Zucchini and Peppers, but the zucchini and peppers may turn softer after thawing. Cool the dish completely, freeze it in an airtight container, and reheat it from frozen in the oven for a better texture.
Baked Potatoes, Zucchini and Peppers Vitamins & Minerals
Vitamins
Vitamin C
54mg · 60% DV
B6
0.36mg · 21% DV
B3
2.07mg · 13% DV
B5
0.63mg · 13% DV
Minerals
Copper
0.22mg · 24% DV
Potassium ⭐
607mg · 18% DV
Manganese
0.31mg · 13% DV
Phosphorus
77mg · 11% DV
Sodium
14mg · 1% DV
Baked Potatoes, Zucchini and Peppers Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked Potatoes, Zucchini and Peppers
To burn the 99 calories in 1 cup (diced) (180 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 Potatoes, Zucchini and Peppers?
Baked potatoes, zucchini and peppers is a simple oven dish made by roasting chunks of the three vegetables until tender, with lightly browned edges. It can be seasoned with olive oil, herbs and spices, and is a flexible home-cooked side rather than a dish tied to one particular region.
Serve it warm alongside a main course, or pair it with beans, lentils or a spoonful of yogurt for a more filling meal. The potatoes turn soft and hearty, while zucchini and peppers bring a gentler, slightly sweet vegetable flavour. It provides fibre and potassium and is relatively light; a 100 g portion has 55 calories. Use oil sparingly if you want to keep the dish lighter.
How Nutritious Is Baked Potatoes, Zucchini and Peppers?
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 Potatoes, Zucchini and Peppers 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 Potatoes, Zucchini and Peppers Contain Allergens?
No known major allergens
Which Diets Is Baked Potatoes, Zucchini and Peppers Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked Potatoes, Zucchini and Peppers Fat Profile
SATURATED
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.