Side Dishes

Vegetables & Plant-Based

Roasted Carrots Parsnips and Beets

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Menu Appearances

Friday, May 2


in 4 days

6:00 PM - 10:00 PM

Ck

Clark Kerr Campus

Plant Forward Entree

Nutrition Facts

Roasted Carrots Parsnips and Beets

0.05kg CO₂e

Serving size

113.11 g


Amount per serving

Calories

76.88


% Daily Value *

Total Fat   2.5 g

3%

Saturated Fat   0.29 g

1%

Trans Fat   0 g

Cholesterol   0 mg

0%

Sodium   126.01 mg

5%

Total Carbohydrate   13.11 g

5%

Dietary Fiber   3.87 g

14%

Total Sugars   5.95 g

12%

Protein   1.27 g

3%

Vitamin A   75.21 μg RAE

8%

Vitamin C   9.25 mg

10%

Vitamin D   0 μg

0%

Calcium   31.15 mg

2%

Iron   0.85 mg

5%

Potassium   343.5 mg

7%

Water   94.52 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 5.95g of sugar to your diet and represents 12% of the Daily Value for Added Sugars.

Ingredients: Parsnip; Carrot Orange Whole; Beet Red; Oil Cooking Blend (Extra Virgin Olive Oil, Expeller Pressed Canola Oil); Juice Lime; Herb Parsley Italian; Spice Salt Kosher (Salt, yellow prussiate of soda (yps)); Spice Oregano Whole (Oregano); Spice Pepper Black Ground (Black pepper)

All info sourced from Berkeley Dining.

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