1 serving (150 grams) contains 120 calories, 2.0 grams of protein, 2.0 grams of fat, and 25.0 grams of carbohydrates.
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Nutrition Information
Calories |
189.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 315.5 mg | 13% | |
| Total Carbohydrates | 39.4 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Sugars | 9.5 g | ||
| protein | 3.2 g | 6% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 63.1 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 630.9 mg | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Baked root vegetables
Baked root vegetables typically include a mix of carrots, parsnips, sweet potatoes, beets, and other tubers, seasoned and roasted until tender. Root vegetables have been staples in cuisines around the world, from European stews to Asian curries, due to their versatility and long storage life. Nutritionally, they are rich in complex carbohydrates, dietary fiber, vitamins (like A, C, and B6), and essential minerals such as potassium and manganese. Low in fat and packed with antioxidants, baked root vegetables are a nutrient-dense and flavorful addition to meals, providing balanced energy and supporting overall health.
Health Benefits
- High in dietary fiber, which promotes digestive health and helps regulate blood sugar levels.
- Rich in vitamin A from carrots and sweet potatoes, supporting vision and immune function.
- Potassium in root vegetables helps maintain healthy blood pressure and fluid balance.
- Beets contain nitrates, which can improve blood flow and support heart health.
- Sweet potatoes provide manganese, important for bone health and energy metabolism.
Dietary Considerations
Selection and Storage
Store raw root vegetables in a cool, dark, and dry space to extend shelf life. Once baked, refrigerate leftovers in an airtight container for up to 3-4 days and reheat as needed.
Common Questions About Baked root vegetables Nutrition
What is the nutritional content of baked root vegetables?
Baked root vegetables like carrots, sweet potatoes, and parsnips are typically high in carbohydrates, providing around 20-25 grams per cup serving, depending on the vegetable. They contain minimal protein (1-2 grams per cup) and are relatively low in calories, averaging 80-120 calories per cup. They are also rich in vitamins such as A and C, along with dietary fiber and potassium.
Are baked root vegetables suitable for a keto diet?
Baked root vegetables are generally not ideal for a strict keto diet due to their high carbohydrate content. Most root vegetables like sweet potatoes and carrots contain 15-25 grams of carbs per serving, which could exceed the daily carb limit for keto. However, lower-carb options like radishes or turnips may be more compatible if consumed in moderation.
What are the health benefits of eating baked root vegetables?
Baked root vegetables provide essential nutrients like dietary fiber, which supports digestive health, and vitamin A for eye and skin health. They are also rich in antioxidants, which help reduce inflammation and oxidative stress. However, people managing blood sugar may need to monitor their intake due to the high carb content in some varieties.
How much baked root vegetables should I serve per meal?
A typical serving size of baked root vegetables is around 1 cup, which contains approximately 80-120 calories. For balanced nutrition, combine them with a source of protein and healthy fats, especially if you're following a specific diet like vegetarian or low-fat.
How do baked root vegetables compare to roasted potatoes?
Baked root vegetables are often lower in calories and carbohydrates compared to standard roasted potatoes. Additionally, they provide a wider range of nutrients like vitamin A and antioxidants, whereas potatoes are richer in potassium. The choice depends on your dietary needs and flavor preferences, as root vegetables tend to have a sweeter, earthier taste.
