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Seasonal salad with roasted peppers Calories
Light vegetable salad with vitamin C and fiber
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Seasonal salad with roasted peppers (180 g) has 61 calories. That works out to 34 calories per 100 g. It contains 11.7 g of carbs, 2.5 g of protein, 0.7 g of fat and 3.8 g of fiber. Its 124.2 mg of Vitamin C covers 138% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Seasonal salad with roasted peppers Nutrition Facts
Selected: 1 serving (medium) · 180 g
61
KCAL / 180G
Carbs
11.7g
· 4% DV
Protein
2.5g
· 5% DV
Fat
0.7g
· 1% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 16% · Fat 10%
Seasonal salad with roasted peppers nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 61 kcal | |
| Total fat | 0.7 g | 1% |
| Saturated fat | 0.11 g | 1% |
| Trans fat | 0 g | |
| Sodium | 32 mg | 1% |
| Total carbohydrate | 11.7 g | 4% |
| Fiber | 3.8 g | 14% |
| Protein | 2.5 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 Serving of Seasonal salad with roasted peppers?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 61 kcal |
| 1 piece (whole) | 25 g | 9 kcal |
| 1 piece (half) | 50 g | 17 kcal |
| 1 cup (small) | 80 g | 27 kcal |
| 100 g | 100 g | 34 kcal |
| 1 cup (medium) | 130 g | 44 kcal |
| 1 serving (large) | 250 g | 85 kcal |
| 1 serving (extra large) | 350 g | 119 kcal |
Calculated from 34 calories per 100 g.
Frequently Asked Questions About Seasonal salad with roasted peppers
How do you make seasonal salad with roasted peppers?
Make seasonal salad with roasted peppers by combining peeled, sliced roasted peppers with fresh vegetables and a simple dressing. Add whatever is in season, such as tomatoes, cucumber and leafy greens, then toss with olive oil, lemon juice and salt just before serving.
What ingredients go in seasonal salad with roasted peppers?
Seasonal salad with roasted peppers has roasted peppers plus fresh vegetables chosen for the season. Tomatoes, cucumber, onion and leafy greens are common additions, but there is no fixed ingredient list; use crisp vegetables that pair well with the smoky peppers.
How do you roast peppers for seasonal salad with roasted peppers?
For seasonal salad with roasted peppers, roast whole peppers under a grill, over a gas flame or on a barbecue until the skins blister and blacken and the flesh softens. Cover them briefly after roasting so the skins loosen for peeling.
Do you peel the peppers for seasonal salad with roasted peppers?
Yes, peel the blackened skin from the peppers for seasonal salad with roasted peppers. Leaving charred skin on can make the salad unpleasantly tough, while letting the roasted peppers steam briefly in a covered bowl makes the skin easier to remove.
What dressing is best for seasonal salad with roasted peppers?
A simple olive oil and lemon dressing suits seasonal salad with roasted peppers because it complements their smoky sweetness without overpowering fresh vegetables. Add salt to taste, or a little vinegar or garlic if you want a sharper, more savoury dressing.
What do you serve with seasonal salad with roasted peppers?
Serve seasonal salad with roasted peppers alongside grilled fish, chicken, meat or vegetables. It also works as part of a light lunch with bread; add beans, chickpeas or cheese if you want the salad itself to make a more substantial meal.
Can you make seasonal salad with roasted peppers ahead of time?
Yes, you can roast and peel the peppers for seasonal salad with roasted peppers ahead of time. Keep them chilled, then add watery vegetables such as tomatoes and cucumber and toss with dressing shortly before serving to preserve the salad’s texture.
How should you store leftover seasonal salad with roasted peppers?
Store leftover seasonal salad with roasted peppers in a covered container in the refrigerator, and avoid leaving it at room temperature for an extended period. If it is already dressed, the vegetables may soften and release liquid, so it is best eaten soon.
Can you use jarred peppers in seasonal salad with roasted peppers?
Yes, jarred roasted peppers work in seasonal salad with roasted peppers when fresh peppers are inconvenient. Drain them well and taste before adding salt, since brined or marinated peppers can already be salty or tangy; patting them dry helps keep the salad crisp.
Is seasonal salad with roasted peppers healthy?
Yes, seasonal salad with roasted peppers can be a nourishing choice because it combines vegetables and can provide fiber and vitamin C. Keep the dressing moderate, and add a protein-rich food such as beans, fish or eggs if you want a more filling meal.
Seasonal salad with roasted peppers Vitamins & Minerals
Vitamins
Vitamin C
124.2mg · 138% DV
Vitamin K
75.6µg · 63% DV
B6
0.29mg · 17% DV
Folate
55.8µg · 14% DV
Minerals
Copper
0.14mg · 16% DV
Potassium ⭐
443mg · 13% DV
Manganese
0.29mg · 13% DV
Phosphorus
56mg · 8% DV
Sodium
32mg · 1% DV
Seasonal salad with roasted peppers Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Seasonal salad with roasted peppers
To burn the 61 calories in 1 serving (medium) (180 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 Seasonal salad with roasted peppers?
Seasonal salad with roasted peppers brings together whatever fresh vegetables are in season with peppers charred until soft and fragrant. The exact mix varies, but leafy greens, tomatoes or cucumber make natural additions, while the peppers lend a gentle sweetness and smoky edge. In Turkey, it is commonly served alongside a main dish, especially with grilled foods and summer meals; a simple lemon-and-olive-oil dressing lets the vegetables shine.
Crisp, juicy vegetables contrast with the tender peppers, making the salad refreshing without feeling bland. It is light in calories and provides fibre and vitamin C; a 100 g portion has 34 calories. Serve it as a side or add beans or another substantial dish when you want a more filling meal. Keeping the dressing modest preserves its fresh, light character.
How Nutritious Is Seasonal salad with roasted peppers?
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 Seasonal salad with roasted peppers 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 Seasonal salad with roasted peppers Contain Allergens?
No known major allergens
Which Diets Is Seasonal salad with roasted peppers 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
Seasonal salad with roasted peppers Fat Profile
SATURATED
0.11g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.