Roasted Vegetables

Nutrition Facts
Serving Size 4 oz
Calories 109
    Calories from Fat 116

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 12.9g
 
Tot. Carb. 9.3g
7%
  Sat. Fat 2.1g
 
  Dietary Fiber 3g
8%
  Trans Fat 0g
 
  Sugars 5.1g
 
Cholesterol 0mg
 
Protein 1.6g
 
Sodium 252.2mg
11%
 
 
Vitamin A - IU   117%
  • Vitamin C   78%
  • Calcium   3%
  • Iron   3%
  • INGREDIENTS:  Eggplant Purple, Fresh 30#, Squash, Zucchini, Medium, Fresh 20# CS, Squash, Yellow Summer, Peppers, Red Fresh 22#, *USE 1490* Peppers, Green Fresh Case 22#, Golden Italian Dressing (Soybean Oil, Distilled Vinegar, Water, HFCS, Salt, Garlic, Onion, Spices, Soy Lecithin, Xanthan Gum, Caramel Color And Oleorsin Paprika), Carrot, Whole Fresh Case 50# , Onion, Red Jumbo, Unpeeled
    ALLERGENS:  Soybeans
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810