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Roasted Pepper Vegetable Salad Calories
Low-calorie vegetable salad rich in vitamin C and fiber
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Roasted Pepper Vegetable Salad (150 g) has 53 calories. That works out to 35 calories per 100 g. It contains 10.2 g of carbs, 2 g of protein, 0.8 g of fat and 3.2 g of fiber. Its 108 mg of Vitamin C covers 120% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Roasted Pepper Vegetable Salad Nutrition Facts
Selected: 1 cup (chopped) · 150 g
53
KCAL / 150G
Carbs
10.2g
· 4% DV
Protein
2g
· 4% DV
Fat
0.8g
· 1% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 14% · Fat 13%
Roasted Pepper Vegetable Salad nutrition facts table · 1 cup (chopped) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 53 kcal | |
| Total fat | 0.8 g | 1% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 3.2 g | 11% |
| Protein | 2 g | 4% |
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 Pepper Vegetable Salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 150 g | 53 kcal |
| ½ cup (chopped) | 75 g | 26 kcal |
| 100 g | 100 g | 35 kcal |
| 1 serving (small) | 100 g | 35 kcal |
| 1 serving (medium) | 150 g | 53 kcal |
| 1.5 cup (chopped) | 225 g | 79 kcal |
| 1 serving (large) | 250 g | 88 kcal |
| 1 serving (extra large) | 350 g | 123 kcal |
Calculated from 35 calories per 100 g.
Frequently Asked Questions About Roasted Pepper Vegetable Salad
How do you make roasted pepper vegetable salad?
Roasted pepper vegetable salad is made by peeling and chopping roasted peppers, then tossing them with vegetables such as tomatoes, onion, and parsley. Dress it with olive oil and lemon juice or vinegar, and let the flavors mingle briefly before serving.
What vegetables go in roasted pepper vegetable salad?
Roasted red peppers are the defining ingredient in roasted pepper vegetable salad. Tomatoes, cucumber, onion, and fresh herbs are common additions, but the mix is flexible; choose vegetables that hold their texture and complement the smoky peppers.
What do you serve with roasted pepper vegetable salad?
Roasted pepper vegetable salad pairs well with grilled chicken, fish, or meat, and it also works alongside beans or other hearty mains. Serve it with bread as part of a mezze spread or as a light lunch.
How do you roast and peel peppers for roasted pepper vegetable salad?
For roasted pepper vegetable salad, roast whole peppers under a broiler, over a flame, or on a grill until blistered and soft. Cover them briefly after cooking so trapped steam loosens the skins, then peel and remove the seeds.
Can roasted pepper vegetable salad be made ahead?
Yes, you can roast and peel the peppers for roasted pepper vegetable salad ahead of time. For the freshest texture, add watery vegetables such as tomatoes and cucumber, herbs, and dressing shortly before serving.
How long does roasted pepper vegetable salad keep in the fridge?
Keep roasted pepper vegetable salad covered in the refrigerator and eat it within a few days. Fresh tomatoes and herbs release moisture as they sit, so the salad may soften; discard it if its smell or appearance changes.
Can you use jarred roasted peppers in roasted pepper vegetable salad?
Yes, jarred roasted peppers make roasted pepper vegetable salad quicker to prepare. Drain them well and taste before adding salt, since the preserving liquid can leave the peppers salty or tangy.
Can roasted pepper vegetable salad be served warm?
Yes, roasted pepper vegetable salad can be served warm, especially when the peppers have just come off the grill. Add fresh herbs and any crisp vegetables after the peppers cool slightly so they keep their color and bite.
Can you add feta to roasted pepper vegetable salad?
Yes, crumbled feta goes well in roasted pepper vegetable salad, adding a salty, creamy contrast to the smoky peppers. Add it just before serving so it stays in pieces rather than dissolving into the dressing.
How can you make roasted pepper vegetable salad more filling?
Add chickpeas, white beans, or a boiled egg to make roasted pepper vegetable salad more substantial. These additions turn it into a fuller meal while keeping the roasted vegetables and their smoky flavor at the center.
Roasted Pepper Vegetable Salad Vitamins & Minerals
Vitamins
Vitamin C
108mg · 120% DV
Vitamin K
18µg · 15% DV
B6
0.24mg · 14% DV
Folate
43.5µg · 11% DV
Minerals
Copper
0.12mg · 13% DV
Potassium ⭐
360mg · 11% DV
Manganese
0.24mg · 10% DV
Phosphorus
47mg · 7% DV
Sodium
18mg · 1% DV
Roasted Pepper Vegetable Salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted Pepper Vegetable Salad
To burn the 53 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 Pepper Vegetable Salad?
Roasted Pepper Vegetable Salad brings together peeled, fire-roasted peppers and chopped vegetables, often dressed with olive oil and lemon juice or vinegar. It is a Turkish-style, home-cooked salad, and the other vegetables and herbs can vary with the season and the cook.
The peppers lend a mellow, smoky sweetness, while fresh vegetables add crunch. In Turkey it can be served as a meze or alongside grilled foods; elsewhere, it also works well with beans, grains or a simple lunch. Mostly vegetables, it is light and provides fibre; a 100 g portion has 35 calories. For a lighter dressing, use olive oil sparingly and let lemon and fresh herbs bring the brightness.
How Nutritious Is Roasted Pepper Vegetable Salad?
Nutrient density
Very 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 Pepper Vegetable 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 Roasted Pepper Vegetable Salad Contain Allergens?
No known major allergens
Which Diets Is Roasted Pepper Vegetable Salad Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Roasted Pepper Vegetable Salad Fat Profile
SATURATED
0.11g
MONOUNSATURATED
0.09g
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.