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Broccoli, Carrot and Roasted Pepper Salad Calories
A vegetable-forward salad with fiber and vitamin C; nutrition assumes no added oil or salt.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Broccoli, Carrot and Roasted Pepper Salad (150 g) has 60 calories. That works out to 40 calories per 100 g. It contains 12.3 g of carbs, 3 g of protein, 0.6 g of fat and 4.5 g of fiber. Its 93 mg of Vitamin C covers 103% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Broccoli, Carrot and Roasted Pepper Salad Nutrition Facts
Selected: 1 cup (medium) · 150 g
60
KCAL / 150G
Carbs
12.3g
· 4% DV
Protein
3g
· 6% DV
Fat
0.6g
· 1% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 18% · Fat 8%
Broccoli, Carrot and Roasted Pepper Salad nutrition facts table · 1 cup (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 60 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 57 mg | 2% |
| Total carbohydrate | 12.3 g | 4% |
| Fiber | 4.5 g | 16% |
| Protein | 3 g | 6% |
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 Broccoli, Carrot and Roasted Pepper Salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 60 kcal |
| 2 tablespoon (small) | 30 g | 12 kcal |
| 100 g | 100 g | 40 kcal |
| 1 cup (small) | 110 g | 44 kcal |
| 1 serving (small) | 120 g | 48 kcal |
| 1 cup (chopped) | 150 g | 60 kcal |
| 1 serving (medium) | 180 g | 72 kcal |
| 1 cup (large) | 200 g | 80 kcal |
| 1 serving (large) | 250 g | 100 kcal |
Calculated from 40 calories per 100 g.
Frequently Asked Questions About Broccoli, Carrot and Roasted Pepper Salad
How do you make Broccoli, Carrot and Roasted Pepper Salad?
Broccoli, Carrot and Roasted Pepper Salad is made by combining prepared broccoli and carrot with roasted pepper. Cut the broccoli into small florets, grate or thinly slice the carrot, and add sliced roasted pepper; toss with dressing just before serving.
Can you eat the broccoli raw in Broccoli, Carrot and Roasted Pepper Salad?
Yes, you can use raw broccoli in Broccoli, Carrot and Roasted Pepper Salad. Cut it into small florets so it is easier to eat and absorbs the dressing. For a softer texture, briefly blanch the florets and cool them before mixing.
What dressing goes well with Broccoli, Carrot and Roasted Pepper Salad?
A lemon, olive oil and garlic dressing goes well with Broccoli, Carrot and Roasted Pepper Salad. A tahini-lemon dressing is another good option. Add dressing shortly before serving to keep the broccoli and carrot from becoming soggy.
How do you roast peppers for Broccoli, Carrot and Roasted Pepper Salad?
Roast peppers for Broccoli, Carrot and Roasted Pepper Salad in a hot oven or directly over a flame until the skin is charred in spots. Cover them briefly to loosen the skin, then peel, remove the seeds and slice the flesh.
Can you make Broccoli, Carrot and Roasted Pepper Salad with yogurt?
Yes, you can make Broccoli, Carrot and Roasted Pepper Salad with yogurt. Mix plain or thick yogurt with garlic and lemon, then fold it through the cooled vegetables. Adding it after the broccoli has cooled helps prevent a watery dressing.
What can you serve with Broccoli, Carrot and Roasted Pepper Salad?
Broccoli, Carrot and Roasted Pepper Salad pairs well with grilled vegetables, beans, or baked fish or chicken. For a more substantial plant-based meal, serve it with chickpeas or lentils; their mild flavor complements the roasted pepper.
How long does Broccoli, Carrot and Roasted Pepper Salad last in the fridge?
Broccoli, Carrot and Roasted Pepper Salad keeps for about two days in a covered container in the refrigerator. If it has a yogurt dressing or is already dressed, it may soften sooner, so store the dressing separately when possible.
Can you freeze Broccoli, Carrot and Roasted Pepper Salad?
Freezing prepared Broccoli, Carrot and Roasted Pepper Salad is not recommended. The broccoli can turn soft and watery after thawing, and the other vegetables may lose their fresh texture. For best results, make only what you plan to eat while the vegetables are fresh.
How do you keep Broccoli, Carrot and Roasted Pepper Salad crisp?
To keep Broccoli, Carrot and Roasted Pepper Salad crisp, dry the vegetables well after washing or blanching and add the dressing just before serving. Keep cooked broccoli fully cooled before combining it with the other ingredients.
Is Broccoli, Carrot and Roasted Pepper Salad good for weight loss?
Broccoli, Carrot and Roasted Pepper Salad can be a filling choice for a weight-loss meal because it is built around vegetables and provides fiber. Keep rich dressings moderate, and add beans or another protein source if you want it to make a more complete meal.
Broccoli, Carrot and Roasted Pepper Salad Vitamins & Minerals
Vitamins
Vitamin C
93mg · 103% DV
Vitamin K
108µg · 90% DV
Vitamin A
487.5µg · 54% DV
Folate
72µg · 18% DV
Minerals
Manganese
0.3mg · 13% DV
Potassium ⭐
428mg · 13% DV
Copper
0.11mg · 12% DV
Phosphorus
72mg · 10% DV
Sodium
57mg · 2% DV
Broccoli, Carrot and Roasted Pepper Salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Broccoli, Carrot and Roasted Pepper Salad
To burn the 60 calories in 1 cup (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 Broccoli, Carrot and Roasted Pepper Salad?
Broccoli, Carrot and Roasted Pepper Salad brings together broccoli and carrots with sweet, smoky roasted pepper. The broccoli and carrots may be briefly steamed or boiled, then tossed with the pepper; it is a simple vegetable salad rather than a dish tied to one particular regional tradition. It can be dressed to taste, often with lemon and a little oil.
Serve it chilled or at room temperature as a side, a light lunch, or part of a larger spread. Its vegetables make it a fibre-rich choice with vitamin C, while the listed nutrition assumes no added oil or salt. For a lighter plate, keep the dressing modest and leave the vegetables slightly firm; it also pairs well with grains, beans or grilled foods.
How Nutritious Is Broccoli, Carrot and Roasted Pepper Salad?
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 Broccoli, Carrot and Roasted Pepper Salad 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 Broccoli, Carrot and Roasted Pepper Salad Contain Allergens?
No known major allergens
Which Diets Is Broccoli, Carrot and Roasted Pepper Salad 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
Broccoli, Carrot and Roasted Pepper Salad Fat Profile
SATURATED
0.09g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.