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Roasted red peppers with tomato paste and olive oil Calories
Source of vitamin C and monounsaturated fats
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
100 g of Roasted red peppers with tomato paste and olive oil has 140 calories. It contains 8.3 g of carbs, 1.5 g of protein, 11.8 g of fat and 3.1 g of fiber. Its 54 mg of Vitamin C covers 60% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Roasted red peppers with tomato paste and olive oil Nutrition Facts
Selected: 100 g
140
KCAL / 100G
Carbs
8.3g
· 3% DV
Protein
1.5g
· 3% DV
Fat
11.8g
· 15% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 23% · Protein 4% · Fat 73%
Roasted red peppers with tomato paste and olive oil nutrition facts table · 100 g
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 11.8 g | 15% |
| Saturated fat | 1.72 g | 9% |
| Trans fat | 0 g | |
| Sodium | 28 mg | 1% |
| Total carbohydrate | 8.3 g | 3% |
| Fiber | 3.1 g | 11% |
| Protein | 1.5 g | 3% |
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 Serving of Roasted red peppers with tomato paste and olive oil?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 140 kcal |
| 1 tablespoon (small) | 15 g | 21 kcal |
| 2 tablespoon (medium) | 30 g | 42 kcal |
| 4 tablespoon (large) | 60 g | 84 kcal |
| ½ cup (chopped) | 85 g | 119 kcal |
| 100 g | 100 g | 140 kcal |
| 1 piece (whole) | 120 g | 168 kcal |
| 1 serving (large) | 150 g | 210 kcal |
| 1 cup (chopped) | 170 g | 238 kcal |
Calculated from 140 calories per 100 g.
Frequently Asked Questions About Roasted red peppers with tomato paste and olive oil
How do you make roasted red peppers with tomato paste and olive oil?
Roast red peppers until their skins blister, then cover them briefly so the skins loosen. Peel and seed them, warm tomato paste in olive oil, and stir in the peppers. Serve the dish warm or chilled.
What can you serve with roasted red peppers with tomato paste and olive oil?
Roasted red peppers with tomato paste and olive oil pair well with crusty bread, grilled meat or fish, and simple grain dishes. Serve them as a cold meze, or add them to a sandwich or mezze platter.
Should you peel the peppers for roasted red peppers with tomato paste and olive oil?
Yes, peel the peppers for roasted red peppers with tomato paste and olive oil. The charred skins can taste bitter and feel papery; covering the hot peppers after roasting helps loosen the skins for easier removal.
Can you make roasted red peppers with tomato paste and olive oil using jarred roasted peppers?
Yes, jarred roasted peppers work for roasted red peppers with tomato paste and olive oil. Drain them well and taste before adding salt, since preserved peppers may already be seasoned; the result will have less fresh charred flavor.
Why are roasted red peppers with tomato paste and olive oil bitter?
Roasted red peppers with tomato paste and olive oil can taste bitter if the peppers are heavily charred or the tomato paste is scorched. Remove the blackened skins and cook the paste gently in the oil rather than letting it brown.
Can you add garlic to roasted red peppers with tomato paste and olive oil?
Yes, garlic is a common addition to roasted red peppers with tomato paste and olive oil. Gently cook minced garlic in the olive oil before adding the tomato paste, taking care not to brown it, which can make the dish bitter.
How do you keep roasted red peppers with tomato paste and olive oil from becoming watery?
Drain the roasted peppers well before mixing them into roasted red peppers with tomato paste and olive oil. Their released liquid can thin the sauce, so let peeled peppers sit in a sieve while you prepare the tomato paste.
How long do roasted red peppers with tomato paste and olive oil keep in the refrigerator?
Keep roasted red peppers with tomato paste and olive oil in a clean, covered container in the refrigerator. Refrigerate leftovers promptly, use a clean spoon when serving, and discard them if their smell or appearance changes.
Can you freeze roasted red peppers with tomato paste and olive oil?
Yes, roasted red peppers with tomato paste and olive oil can be frozen in airtight, meal-sized portions. The peppers may soften after thawing, so use them in sandwiches, pasta, or cooked dishes where a softer texture is suitable.
Can roasted red peppers with tomato paste and olive oil be served cold?
Yes, roasted red peppers with tomato paste and olive oil are often served cold or at room temperature as a side or meze. Chilling gives the olive oil and tomato paste time to season the peppers.
Roasted red peppers with tomato paste and olive oil Vitamins & Minerals
Vitamins
Vitamin C
54mg · 60% DV
Vitamin E
2.35mg · 16% DV
B6
0.24mg · 14% DV
Vitamin A
105µg · 12% DV
Minerals
Copper
0.11mg · 12% DV
Potassium ⭐
305mg · 9% DV
Manganese
0.18mg · 8% DV
Phosphorus
34mg · 5% DV
Sodium
28mg · 1% DV
Roasted red peppers with tomato paste and olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted red peppers with tomato paste and olive oil
To burn the 140 calories in 100 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 red peppers with tomato paste and olive oil?
Roasted red peppers with tomato paste and olive oil brings together peeled, fire-roasted peppers and a savoury sauce of tomato paste and olive oil. It is a homestyle preparation familiar in Turkish cooking, where the peppers’ gentle smokiness is part of the appeal.
Serve it cool or at room temperature as a meze, a side for grilled foods, or alongside bread. The peppers turn tender and slightly sweet, balanced by the concentrated tomato and fruity oil. It offers vitamin C, fibre and monounsaturated fats, so it makes a flavourful vegetable addition rather than a protein-centred dish. For a lighter version, use a little less oil and loosen the tomato paste with water.
How Nutritious Is Roasted red peppers with tomato paste and olive oil?
Nutrient density
Medium
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 red peppers with tomato paste and olive oil 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 red peppers with tomato paste and olive oil Contain Allergens?
No known major allergens
Which Diets Is Roasted red peppers with tomato paste and olive oil 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 red peppers with tomato paste and olive oil Fat Profile
SATURATED
1.72g
MONOUNSATURATED
8.55g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 10.1:1
Above the ideal 4:1 (10.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.