Roasted Bell Peppers and Carrots
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 65.61 g | 24% |
| Net Carbohydrates | 44.49 g | 18% |
| Sugars | 39.21 g | 112% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 21.12 g | 75% |
| Protein | 9.36 g | 19% |
| Total Fat | 29.63 g | 38% |
| Saturated Fat | 4.22 g | 21% |
| Monounsaturated Fat | 19.79 g | - |
| Polyunsaturated Fat | 4.12 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 3065.59 mcg | 341% |
| Vitamin C | 852.12 mg | 947% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2522.51 mg | 110% |
| Potassium | 2213.07 mg | 47% |
| Calcium | 135.01 mg | 10% |
| Magnesium | 112.01 mg | 27% |
| Iron | 3.97 mg | 22% |
| Zinc | 2.32 mg | 21% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
341%
Vitamin C
947%
Vitamin D
0%
Vitamin E
106%
Vitamin K
69%
Vitamin B1
43%
Vitamin B2
55%
Vitamin B3
55%
Vitamin B5
55%
Vitamin B6
134%
Vitamin B7
-
Vitamin B9
0.4%
Vitamin B12
0%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
10%
Iron
22%
Magnesium
27%
Phosphorus
22%
Potassium
47%
Sodium
110%
Zinc
21%
Copper
31%
Manganese
55%
Selenium
3%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
1%
Isoleucine
1%
Valine
1%
Lysine
0.9%
Tryptophan
1%
Threonine
0.9%
Phenylalanine
2%
Methionine
0.6%
Histidine
0.9%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 521 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 17 min
Jogging
1 h 6 min
Cycling
1 h 8 min
Walking
2 h 3 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Bell peppers and carrots are rich in essential vitamins, with bell peppers providing significant vitamin C and potassium, and carrots being particularly rich in vitamins A, C, K, and potassium, along with phytonutrients such as beta-carotene, xanthophylls (like lutein in yellow carrots), and anthocyanins (in purple carrots). These components contribute to overall vigor and eye health, with specific compounds like beta cryptothanxin in carrots and yellow peppers potentially supporting heart health by aiding intracellular communication. Clinical evidence demonstrates that cooking and pureeing carrots substantially improve beta-carotene absorption, with studies showing a significantly higher absorption rate from cooked, pureed carrots compared to raw, chopped carrots, and bell peppers show superior nutritional quality at more advanced ripening stages.
1. Red and Orange Vegetables: Health Benefits, Nutrients per Serving, Preparation Information, and More
Source: WebMD
Summary: Red and orange vegetables, including bell peppers and carrots, are rich in essential vitamins and nutrients such as vitamin A, vitamin C, potassium, and vitamin K, contributing to overall vigor and vitality.
Read More: https://www.webmd.com/diet/health-benefits-red-orange-vegetables
2. New Carrots Offer Colorful Surprises--and Health Benefits : Usda Ars
Source: USDA ARS, 2004
Summary: Yellow carrots contain xanthophylls, including lutein, which are linked to good eye health, while purple carrots derive their color from anthocyanins, known for their antioxidant properties, and red carrots are a source of lycopene.
3. Phytonutrients: Paint Your Plate With the Colors of the Rainbow - Harvard Health
Source: Harvard Health, 2019
Summary: Carrots and yellow peppers provide beta cryptothanxin, which supports intracellular communication and may help prevent heart disease.
4. Beta-Carotene Bioavailability From Differently Processed Carrot Meals in Human Ileostomy Volunteers.
Source: PubMed
Summary: Cooking and pureeing carrots substantially improve beta-carotene absorption, with an average absorption from cooked, pureed carrot meals compared to raw, chopped carrot meals.
Read More: https://pubmed.ncbi.nlm.nih.gov/14673607/
5. Nutritional Composition Changes in Bell Pepper as Affected by the Ripening Stage of Fruits at Harvest or Postharvest Storage and Assessed Non-Destructively.
Source: PubMed
Summary: The nutritional composition of bell peppers is primarily influenced by their ripening stage at harvest, with more advanced ripening stages consistently leading to superior nutritional quality.
Read More: https://pubmed.ncbi.nlm.nih.gov/34143899/
