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Sheet pan Roasted Vegetables

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Instructions
MAKES 6 servings FROM START TO FINISH: 35 minutes 1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 2. Combine all veggies in large bowl, add garlic, maple syrup and salt and coat. 3. pour veggies onto prepared baking sheet, arrange in single later, and bake for 25-30 minutes, or until soft. Store in fridge for up to 4 days.
#IngredientAmountWeight
per serving
Calories
per serving
1Carrots, raw, baby135 g22.5 g7.9
2Brussels sprouts, raw1.5 cup = 132 g22 g9.5
3Sweet potato, unprepared, raw1 sweetpotato, 5" long = 130 g21.67 g19
4Onions, raw, red1 Onion = 197 g32.83 g14
5Garlic, raw5 clove = 15 g2.5 g3.7
6Syrups, maple0.33 tbsp = 7 g1.1 g2.9
7Salt, table1 tsp = 6 g1 g0
Summary
Number of servings6
Weight of ingredients622 g
Final weight
Serving size104 g
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Sheet pan Roasted Vegetables

Nutrition Facts
Portion Size104 g
Amount Per Portion57
Calories
% Daily Value *
Total Fat 0.2g 0 %
Sodium 423mg 18 %
Total Carbohydrate 13g 5 %
   Dietary Fiber 2.9g 10 %
   Sugar 3.2g **
Protein 1.7g 3 %
Vitamin D 0mcg ** 0 %
Calcium 34mg 3 %
Iron 0.8mg 4 %
Potassium 289mg 6 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Sheet pan Roasted Vegetables nutrition facts and analysis per 104 g

Vitamins
NutrientAmount DV
Vitamin A, RAE 317.23 mcg35 %
  Carotene, alpha 850.42 mcg
  Carotene, beta 3380.71 mcg
  Cryptoxanthin, beta 0 mcg
  Lutein + zeaxanthin 430.75 mcg
  Lycopene 0 mcg
  Retinol 0 mcg
Thiamin [Vitamin B1]0.061 mg5 %
Riboflavin [Vitamin B2]0.058 mg4 %
Niacin [Vitamin B3]0.429 mg3 %
Pantothenic acid [Vitamin B5]0.346 mg7 %
Vitamin B6 0.148 mg9 %
Vitamin B12 [Cobalamin]0 mcg0 %
  Vitamin B12, added 0 mcg
Folate, DFE [Vitamin B9]21.95 mcg5 %
  Folate, food 21.95 mcg
  Folic acid 0 mcg
Vitamin C [Ascorbic acid]23.3 mg26 %
Vitamin D 0 mcg0 %
Vitamin E (alpha-tocopherol) 0.25 mg2 %
  Vitamin E, added 0 mg
  Tocopherol, alpha 0.25 mg
  Tocopherol, beta 0 mg
  Tocopherol, delta 0 mg
  Tocopherol, gamma 0 mg
  Tocotrienol, alpha 0 mg
  Tocotrienol, beta 0 mg
  Tocotrienol, delta 0 mg
  Tocotrienol, gamma 0 mg
Vitamin K 41.4 mcg34 %
  Vitamin K1 [Phylloquinone]41.4 mcg
  Dihydrophylloquinone 0 mcg
Betaine 0.2 mg
Biotin [Vitamin B7]0 mcg0 %
Choline 9.2 mg2 %

Minerals
NutrientAmount DV
Calcium 34.41 mg3 %
Copper 0.1 mg11 %
Fluoride 0 mcg
Iodine 0 mcg0 %
Iron 0.76 mg4 %
Magnesium 17.33 mg4 %
Manganese 0.278 mg12 %
Phosphorus 48.97 mg4 %
Potassium 289.05 mg6 %
Selenium 1.2 mcg2 %
Sodium 423.43 mg18 %
Zinc 0.31 mg3 %

Proteins and Amino acids
NutrientAmount DV
Protein 1.69 g3 %
  Alanine 0.031 g
  Arginine 0.081 g
  Aspartic acid 0.12 g
  Cystine 0.014 g
  Glutamic acid 0.091 g
  Glycine 0.024 g
  Histidine 0.03 g3 %
  Isoleucine 0.054 g3 %
  Leucine 0.069 g2 %
  Lysine 0.062 g2 %
  Methionine 0.016 g
  Phenylalanine 0.052 g
  Proline 0.019 g
  Serine 0.03 g
  Threonine 0.055 g3 %
  Tryptophan 0.019 g5 %
  Tyrosine 0.013 g
  Valine 0.068 g3 %
  Phenylalanine + Tyrosine 0.065 g2 %
  Methionine + Cysteine 0.016 g1 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 13.01 g5 %
  Fiber 2.91 g10 %
  Starch 2.74 g
  Sugars 3.16 g
    Fructose 1.18 g
    Galactose 0 g
    Glucose 1.39 g
    Lactose 0 g
    Maltose 0 g
    Sucrose 2.45 g
  Net carbs 10.1 g

Fats and Fatty Acids
NutrientAmount DV
Fat 0.153 g0 %
  Saturated fatty acids 0.025 g0 %
    Butanoic acid 0 g
    Decanoic acid 0 g
    Docosanoic acid 0 g
    Dodecanoic acid 0 g
    Eicosanoic acid 0 g
    Heptadecanoic acid 0 g
    Hexadecanoic acid 0.022 g
    Hexanoic acid 0 g
    Octadecanoic acid 0.001 g
    Octanoic acid 0 g
    Pentadecanoic acid 0 g
    Tetracosanoic acid 0 g
    Tetradecanoic acid 0 g
  Monounsaturated fatty acids 0.007 g
    Docosenoic acid 0 g
    Eicosenoic acid 0 g
    Heptadecenoic acid 0 g
    Hexadecenoic acid 0 g
    Octadecenoic acid 0.005 g
    Pentadecenoic acid 0 g
    Tetradecenoic acid 0 g
  Polyunsaturated fatty acids 0.058 g
    Cis,cis-eicosadienoic n-6 acid 0 g
    Docosahexaenoic n-3 acid (DHA) 0 g
    Docosapentaenoic n-3 acid (DPA) 0 g
    Eicosadienoic acid 0 g
    Eicosapentaenoic n-3 acid (EPA) 0 g
    Eicosatetraenoic acid 0 g
    Octadecadienoic acid 0.032 g
    Octadecatetraenoic acid 0 g
    Octadecatrienoic acid 0.025 g
  Fatty acids, total trans 0 g

Sterols
NutrientAmount DV
Cholesterol 0 mg0 %
Phytosterols 7.88 mg

Other
NutrientAmount DV
Alcohol, ethyl 0 g
Ash 1.84 g
Caffeine 0 mg
Theobromine 0 mg
Water 86.9 g

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Sheet pan Roasted Vegetables recipe nutrition value and analysis. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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