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Roasted vegetable mix with fiber and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
57
KCAL / 100G
Carbs
12.1g
· 83%
Protein
1.5g
· 10%
Fat
0.4g
· 7%
Fiber
2.5g
Vitamins
B6
0.21mg · 12% DV
Vitamin C
8.5mg · 9% DV
B1
0.08mg · 7% DV
B3
0.9mg · 6% DV
Minerals
Potassium ⭐
317mg · 9% DV
Phosphorus
43mg · 6% DV
Magnesium
20mg · 5% DV
Calcium
16mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
0.07g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Roasted potato, eggplant and zucchini provides 57 calories per 100 g. Total calories increase with the portion size eaten.
It contains 1.5 g of protein per 100 g. It is not considered a high-protein food or a primary protein source.
A 100 g serving contains 12.1 g of carbohydrates. The potato component contributes to the dish's carbohydrate content.
It provides 2.5 g of fiber per 100 g. Its fiber content can help make a meal more filling.
Yes, it contains 0.4 g of fat per 100 g. This value applies to the stated food nutrition profile.
Its glycemic index is 61, which is in the medium GI range. Portion size remains relevant because the dish contains 12.1 g of carbohydrates per 100 g.
With 57 calories and 2.5 g of fiber per 100 g, it can fit into a portion-conscious eating plan. Whether it supports weight goals depends on the serving size and overall diet.
Yes, this food is compatible with vegan and vegetarian diets. It also fits Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it is listed as compatible with a gluten-free diet. Its suitability can change if gluten-containing ingredients are added during preparation.
It is classified as minimally processed. Roasting vegetables is consistent with a vegetable-based, minimally processed food choice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.