Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
| Calories | 248.3 | Total Fat | 14.6 g |
|---|---|
| Saturated Fat | 2.0 g |
| Polyunsaturated Fat | 1.6 g |
| Monounsaturated Fat | 10.1 g |
| Cholesterol | 18.8 mg |
| Sodium | 133.9 mg |
| Potassium | 505.1 mg |
| Total Carbohydrate | 27.0 g |
| Dietary Fiber | 3.5 g |
| Sugars | 3.6 g |
| Protein | 4.7 g |
| Vitamin A | 31.9 % | Vitamin B-12 | 1.3 % |
|---|---|
| Vitamin B-6 | 10.7 % |
| Vitamin C | 23.4 % |
| Vitamin D | 0.0 % |
| Vitamin E | 10.6 % |
| Calcium | 2.4 % |
| Copper | 11.4 % |
| Folate | 18.1 % |
| Iron | 8.7 % |
| Magnesium | 11.4 % |
| Manganese | 22.5 % |
| Niacin | 9.1 % |
| Pantothenic Acid | 4.7 % |
| Phosphorus | 10.2 % |
| Riboflavin | 10.4 % |
| Selenium | 1.0 % |
| Thiamin | 16.6 % |
| Zinc | 4.3 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Roasted Vegetable Salad
View the full Roasted Vegetable Salad Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Roasted Vegetable Salad
200 calories of Pasta, cooked, (2 oz)
119 calories of Olive Oil, (1 tbsp)
19 calories of Red Ripe Tomatoes, (0.50 cup, chopped or sliced)
17 calories of Eggplant, (0.50 cup (1" cubes))
14 calories of Zucchini, (0.50 cup, sliced)
3 calories of balsamic vinegar, (0.25 tablespoon)
1 calories of Garlic, (0.25 clove)
Calories per serving of Roasted Vegetable Salad
200 calories of Pasta, cooked, (2 oz)
119 calories of Olive Oil, (1 tbsp)
19 calories of Red Ripe Tomatoes, (0.50 cup, chopped or sliced)
17 calories of Eggplant, (0.50 cup (1" cubes))
14 calories of Zucchini, (0.50 cup, sliced)
3 calories of balsamic vinegar, (0.25 tablespoon)
1 calories of Garlic, (0.25 clove)
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