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Roasted vegetables with olive oil Calories
Mixed vegetables roasted with olive oil
CALORIES
GI
POTASSIUM
FIBER
Roasted vegetables with olive oil Nutrition Facts
Selected: 100 g
92
KCAL / 100G
Carbs
8.7g
· 36%
Protein
1.8g
· 7%
Fat
6.1g
· 57%
Fiber
2.9g
Roasted vegetables with olive oil Vitamins & Minerals
Vitamins
Vitamin C
24mg · 27% DV
Vitamin A
210µg · 23% DV
Vitamin K
18µg · 15% DV
Vitamin E
1.9mg · 13% DV
Minerals
Potassium ⭐
260mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
42mg · 6% DV
Magnesium
18mg · 4% DV
Roasted vegetables with olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Roasted vegetables with 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 vegetables with olive oil Contain Allergens?
No known major allergens
Which Diets Is Roasted vegetables with 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
— Not suitable
Low FODMAP
— Not suitable
Roasted vegetables with olive oil Fat Profile
SATURATED
0.9g
MONOUNSATURATED
3.9g
POLYUNSATURATED
0.67g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
Foods Similar to Roasted vegetables with olive oil
Roasted vegetables with olive oil — Frequently Asked Questions
How many calories are in roasted vegetables with olive oil?
Roasted vegetables with olive oil provide 92 calories per 100 g. The same amount contains 6.1 g of fat, 8.7 g of carbohydrates, and 1.8 g of protein.
Are roasted vegetables with olive oil suitable for a low-glycemic diet?
Yes, roasted vegetables with olive oil have a low glycemic index of 35 and provide 2.9 g of fiber per 100 g. They are compatible with vegan, vegetarian, Mediterranean, gluten-free, and paleo eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.