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Roasted ratatouille vegetables

Roasted ratatouille vegetables

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Specification & Key Parameters

IŻŻ • EFSA 4 parameter

Parameter	Value	Parameter	Value
KCAL / 100g	66 KCAL	Protein	1.32g
Fat	3.52g	Carbs	0g

Bio-Analysis Dietary Supplement

Roasted ratatouille vegetables

66 kcal B: 1.3g T: 3.5g W: 0g 2.2g fib.

Glycemic Load

Balanced

Workout Window

30-60 min

Pre-workout

Full Analysis

Nutritional Profile & Bioactivity

Nutrients

Precise micro- and macronutrient analysis with daily reference intake (RDA) coverage (100 g)

Calculate for portions:

Custom amount: (100 g)

Macronutrient Distribution 100 g

66 kcal

Protein 1.3g (14% kcal)

Fat 3.5g (86% kcal)

Carbs 0g (0% kcal)

Protein

1.3g

Fat

3.5g

Carbs

Fiber

2.2g

Bio-Analysis Dietary Supplement

Roasted ratatouille vegetables

66 kcal B: 1.3g T: 3.5g W: 0g 2.2g fib.

Glycemic Load

Balanced

Workout Window

30-60 min

Pre-workout

Full Analysis

🔍

Looking for a specific mineral or vitamin? Explore all 14 nutrients organized by category and RDA coverage.

Nutrient

Energy (Kcal)

66 kcal

Nutrient

Energy (kJ)

276 kj

Nutrient

Protein

1.32 g

Nutrient

Carbohydrates

8.37 g

Nutrient

Sugars

4.85 g

Nutrient

Fat

3.52 g

Nutrient

Saturated fat

0.44 g

Nutrient

Fiber

2.2 g

Nutrient

Salt

0.72 g

Nutrient

Sodium

0.29 mg

Nutrient

Vitamin A (Retinol)

0 mcg

Nutrient

Vitamin C (Ascorbic acid)

0.03 mg

Nutrient

Calcium

0.02 mg

Nutrient

Iron

0 mg

Name	Category	Amount	% RDA
Energy (Kcal)	-	66 kcal	-
Energy (kJ)	-	276 kj	-
Protein	-	1.32 g	-
Carbohydrates	-	8.37 g	-
Sugars	-	4.85 g	-
Fat	-	3.52 g	-
Saturated fat	-	0.44 g	-
Fiber	-	2.2 g	-
Salt	-	0.72 g	-
Sodium	-	0.29 mg	-
Vitamin A (Retinol)	-	0 mcg	-
Vitamin C (Ascorbic acid)	-	0.03 mg	-
Calcium	-	0.02 mg	-
Iron	-	0 mg	-

Glucose Curve

Blood Glucose Curve & Glycemic Index

Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.

Calculate for portions:

Custom amount: (100 g)

Glucose Curve

Blood Glucose Curve (0-180 min)

Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.

Glycemic Load (GL): Low (0)

Chart series:

Time horizon:

Clinical Insight (Glycemic Model) Low glycemic load (GL 0) promotes stable blood glucose with a gentle peak around 90 mg/dL and minimal insulin surge.

Glycemic Load (GL) Low

0 GL pts

Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.

Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts

Index (GI)

Glucose peak

mg/dL

P+F+Fiber buffer

🛡️ Glycemic buffering in this meal

Protein (1.3 g), fat (3.5 g), and dietary fiber (2.2 g) slow gastric emptying and attenuate the postprandial glucose peak.

Net carbohydrates (digestible) 0 g

Simple sugars: 4.9 g Slowing fiber: 2.2 g

Ingredients

Roasted vegetable blend (zucchini, yellow squash, eggplant, bell pepper, vegetable roasting oil [soybean oil, garlic, onion, basil, olive oil, salt, white balsamic vinegar {champagne vinegar, white grape juice concentrate}, garlic powder, sugar, black pepper], sea salt, black pepper), tomato sauce (tomatoes, tomato sauce [tomato concentrate, salt, citric acid, red bell pepper powder, dextrose, spice, natural flavoring], water, tomato paste, onion, sugar, garlic, olive oil, modified corn starch, salt, worcestershire sauce [distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavors], basil, black pepper, thyme), roasted red onion (red onion, canola oil and extra virgin olive oil), roasted grape tomatoes (grape tomatoes, canola oil and extra virgin olive oil, garlic, sea salt, black pepper), parsley.