Main Courses

Vegetables & Plant-Based

Roasted Carrot Zucchini Eggplant and Onion

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Menu Appearances

Wednesday, Apr 30


in 2 days

2:30 PM - 5:00 PM

Fh

Foothill

Breakfast

Friday, May 2


in 4 days

6:00 PM - 10:00 PM

Ck

Clark Kerr Campus

Pasta

11:30 PM - 4:00 AM

Ck

Clark Kerr Campus

Pasta

Nutrition Facts

Roasted Carrot Zucchini Eggplant and Onion

0.07kg CO₂e

Serving size

109.71 g


Amount per serving

Calories

63.33


% Daily Value *

Total Fat   3.58 g

5%

Saturated Fat   0.43 g

2%

Trans Fat   0 g

Cholesterol   0 mg

0%

Sodium   219.91 mg

10%

Total Carbohydrate   7.32 g

3%

Dietary Fiber   2.31 g

8%

Total Sugars   3.83 g

8%

Protein   1.11 g

2%

Vitamin A   57.13 μg RAE

6%

Vitamin C   5.76 mg

6%

Vitamin D   0 μg

0%

Calcium   22.91 mg

2%

Iron   0.47 mg

3%

Potassium   236.62 mg

5%

Water   51.13 g

Ash   0 g


* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

† One serving adds 3.83g of sugar to your diet and represents 8% of the Daily Value for Added Sugars.

Ingredients: Squash Zucchini; Eggplant (eggplant); Carrot Orange Whole; Onion Red Whole Peeled (red onion); Oil Cooking Blend (Extra Virgin Olive Oil, Expeller Pressed Canola Oil); Garlic Peeled; Spice Salt Kosher (Salt, yellow prussiate of soda (yps)); Spice Thyme Whole (Thyme)

All info sourced from Berkeley Dining.

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