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Roasted vegetables Calories
Fiber-rich, low-calorie, vitamin- and mineral-dense
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Roasted vegetables (150 g) has 108 calories. That works out to 72 calories per 100 g. It contains 13.4 g of carbs, 2.7 g of protein, 5.1 g of fat and 4.2 g of fiber. Its 315 µg of Vitamin A covers 35% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Roasted vegetables Nutrition Facts
Selected: 1 cup (chopped) · 150 g
108
KCAL / 150G
Carbs
13.4g
· 5% DV
Protein
2.7g
· 5% DV
Fat
5.1g
· 7% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 10% · Fat 41%
Roasted vegetables nutrition facts table · 1 cup (chopped) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 5.1 g | 7% |
| Saturated fat | 0.68 g | 3% |
| Trans fat | 0 g | |
| Sodium | 180 mg | 8% |
| Total carbohydrate | 13.4 g | 5% |
| Fiber | 4.2 g | 15% |
| 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 Chopped Roasted vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 150 g | 108 kcal |
| 1 piece (half) | 45 g | 32 kcal |
| ½ cup (chopped) | 75 g | 54 kcal |
| 1 piece (whole) | 90 g | 65 kcal |
| 100 g | 100 g | 72 kcal |
| 1 serving (small) | 120 g | 86 kcal |
| 1 serving (medium) | 180 g | 130 kcal |
| 1 serving (large) | 250 g | 180 kcal |
| 2 cup (chopped) | 300 g | 216 kcal |
Calculated from 72 calories per 100 g.
Frequently Asked Questions About Roasted vegetables
How do you make roasted vegetables?
To make roasted vegetables, cut them into evenly sized pieces, toss with a little oil and seasoning, and spread them in a single layer on a baking sheet. Roast in a hot oven, turning once, until browned at the edges and tender inside.
Which vegetables are best for roasted vegetables?
Bell peppers, zucchini, eggplant, onions, mushrooms, broccoli, and cauliflower all work well as roasted vegetables. For an even finish, cut dense vegetables such as carrots and potatoes smaller than quick-cooking ones, or start them roasting a little earlier.
What temperature and how long should you roast vegetables?
Roast vegetables at about 425°F (220°C) for roughly 20–35 minutes, depending on the size and type of the pieces. Turn them partway through and check for browned edges and tenderness rather than relying on the clock alone.
How do you stop roasted vegetables from getting soggy?
Roasted vegetables stay browned when they are dry before cooking and have room on the pan. Pat washed vegetables dry, use a large baking sheet, and arrange them in one layer; crowded pieces release steam instead of roasting.
What seasoning goes well with roasted vegetables?
Olive oil, salt, black pepper, garlic, and dried herbs such as thyme or oregano are reliable seasonings for roasted vegetables. Add a squeeze of lemon or fresh herbs after roasting for brightness without making the vegetables wet before they brown.
Do you need to peel vegetables before roasting them?
No, most vegetables do not need peeling before roasting; their skins help them hold their shape and add texture. Scrub root vegetables well, and peel only if the skin is tough or you prefer a softer, more uniform finish.
Can you roast frozen vegetables without thawing them first?
Yes, you can roast frozen vegetables straight from the freezer. Spread them out without thawing, use a hot oven, and expect them to take longer and release more moisture than fresh vegetables; avoid overcrowding the pan to encourage browning.
How long do roasted vegetables last in the fridge?
Roasted vegetables keep for about 3–4 days in a covered container in the refrigerator. Refrigerate them once they have cooled, and reheat only the portion you plan to eat so the remaining vegetables retain their quality.
Can you freeze roasted vegetables?
Yes, roasted vegetables can be frozen, though zucchini, tomatoes, and other watery vegetables may turn softer after thawing. Cool them first, freeze in meal-sized portions in airtight containers, and use thawed vegetables in soups, sauces, or other cooked dishes.
What is the best way to reheat roasted vegetables?
Reheat roasted vegetables in a 400°F (200°C) oven or air fryer until hot, spreading them out so they can crisp again. A microwave is quicker but tends to soften them; add fresh herbs or a little lemon after reheating.
Roasted vegetables Vitamins & Minerals
Vitamins
Vitamin A
315µg · 35% DV
Vitamin C
27mg · 30% DV
Vitamin K
27µg · 23% DV
Vitamin E
1.8mg · 12% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
390mg · 11% DV
Manganese
0.24mg · 10% DV
Phosphorus
63mg · 9% DV
Sodium
180mg · 8% DV
Roasted vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted vegetables
To burn the 108 calories in 1 cup (chopped) (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 Roasted vegetables?
Roasted vegetables are assorted vegetables cooked over a flame or in a hot oven until tender, with browned edges and a lightly blistered surface. The mix varies with the season and cuisine; peppers, courgettes, aubergine, onions and tomatoes are all common choices. There is no single place of origin, and versions are enjoyed around the world.
Their sweetness deepens as they cook, while the edges add a little char. Serve them warm or at room temperature as a side, toss them into a salad or grain bowl, or pair them with bread and a dip. They offer fibre and a range of vitamins and minerals, with 72 calories per 100 g. Use just enough oil to coat them, and season with herbs, lemon or spices to suit the meal.
How Nutritious Is Roasted vegetables?
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 Roasted vegetables 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 Roasted vegetables Contain Allergens?
No known major allergens
Which Diets Is Roasted vegetables 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
Roasted vegetables Fat Profile
SATURATED
0.68g
MONOUNSATURATED
2.33g
POLYUNSATURATED
1.16g
Omega 6:3 ratio 13.5:1
Above the ideal 4:1 (13.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.