Raosted Colorful Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
202
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 164.8 μg | (275 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the carrots and peel if necessary. Cut in half lengthwise. Peel the shallots and halve as necessary. Peel the pumpkin and chop. Rinse the broccoli and cut into small pieces.
2.
Place the vegetables in an oiled baking dish and sprinkle with salt and pepper. Mix and drizzle with oil and lemon juice. Cover with aluminum foil. Bake in a preheated oven at 180°C (approximately 350°F) for about 35-40 minutes.
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