Side Dishes

Vegetables & Plant-Based

Roasted Mexican Vegetable Blend

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Menu Appearances

Monday, Apr 28


today

11:30 PM - 4:00 AM

Ck

Clark Kerr Campus

Entree

Saturday, May 3


in 5 days

11:30 PM - 4:00 AM

Fh

Foothill

Main Line Omni

Nutrition Facts

Roasted Mexican Vegetable Blend

0.07kg CO₂e

Serving size

103.76 g


Amount per serving

Calories

58.28


% Daily Value *

Total Fat   3.59 g

5%

Saturated Fat   0.43 g

2%

Trans Fat   0 g

Cholesterol   0 mg

0%

Sodium   166.99 mg

7%

Total Carbohydrate   5.86 g

2%

Dietary Fiber   1.43 g

5%

Total Sugars   3 g

6%

Protein   1.14 g

2%

Vitamin A   8.77 μg RAE

1%

Vitamin C   38.82 mg

43%

Vitamin D   0 μg

0%

Calcium   15.93 mg

1%

Iron   0.35 mg

2%

Potassium   207.43 mg

4%

Water   64.11 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 3g of sugar to your diet and represents 6% of the Daily Value for Added Sugars.

Ingredients: Squash Zucchini Diced 1 in; Onion Yellow Diced 3/8 in; Pepper Bell Red Diced 1 in; Pepper Bell Yellow; Oil Cooking Blend (Extra Virgin Olive Oil, Expeller Pressed Canola Oil); Pepper Anaheim (Pepper Anaheim Fresh); Juice Lime; Spice Salt Kosher (Salt, yellow prussiate of soda (yps)); Spice Pepper Black Ground (Black pepper); Spice Oregano Whole (Oregano)

All info sourced from Berkeley Dining.

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