Jill's Roasted Chicken and Root Vegetables Recipe
Jill's Roasted Chicken and Root Vegetables has a average-calorie, average-carb, average-fat and high-protein content. It is a good source of Vitamin A, Vitamin C and Niacin.
The food contains 22.2g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its low sugar content puts it in the bottom 20 percentile. This is a good thing for people watching their sugar intake. With 16.3 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
Moreover, the average fat content makes it suitable if you're on a low-fat diet plan. It's average MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has an average density of Sodium, it is suitable if you are aiming for a healthy, low-sodium diet. It is also average in Magnesium, an essential micronutrient that regulates functioning of muscles and nerves and heart beat. It is also an average source of Selenium, which is an important antioxidant especially in combination with vitamin E.
Ideally consumed as a Main Dish.
Based on the composite nutritive standing Jill's Roasted Chicken and Root Vegetables has been given a composite ranking of 79, and in moderation.
Calorie Breakdown
| Calories from Protein | 27% | |
| Calories from Fat | 36% | |
| Calories from Carbs | 37% |
Why this is good for you
- Very high in Protein
- High in Niacin
- Very high in Vitamin A
- Very high in Vitamin C
Why this is bad for you
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 6565 IU | 131.3% | ||
| Vitamin C | 20.9 mg | 34.8% | ||
| Vitamin D | 0 IU | |||
| Vitamin E | 0.3 mg | 1% | ||
| Thiamin | 0.07 mg | 4.9% | ||
| Riboflavin | 0.18 mg | 10.4% | ||
| Niacin | 4.6 mg | 22.9% | ||
| Vitamin B6 | 0.31 mg | 15.6% | ||
| Folate | 11.6 mcg | 2.9% | ||
| Vitamin B12 | 0.24 mcg | 4% | ||
| Pantothenic Acid | 1 mg | 10.4% |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 24 mg | 2.4% | ||
| Iron | 1.5 mg | 8.1% | ||
| Magnesium | 20 mg | 5% | ||
| Phosphorus | 125 mg | 12.5% | ||
| Potassium | 722.4 mg | 20.6% | ||
| Sodium | 160.2 mg | 6.7% | ||
| Zinc | 1.4 mg | 9.4% | ||
| Copper | 0.1 mg | 5.1% | ||
| Manganese | 0.13 mg | 6.5% | ||
| Selenium | 9.5 mcg | 13.6% |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 22.2 g | 7.4% | ||
| Dietary Fiber | 3.3 g | 13.2% | ||
| Sugars | 3.8 g |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 16.3 g | 32.6% |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 9.8 g | 15.1% | ||
| Saturated Fat | 1.7 g | 8.5% | ||
| Monounsaturated Fat | 5.8 g | |||
| Polyunsaturated Fat | 1.7 g |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 266 Calories from Fat 0
% Daily Value *
Total Fat 9.8 g 15.1%
Saturated Fat 1.7 g 8.5%
Trans Fat
Cholesterol 57.3 mg 19.1%
Sodium 160.2 mg 6.7%
Total Carbohydrates 22.2 g 7.4%
Dietary Fiber 3.3 g13.2%
Sugars 3.8 g
Protein 16.3 g 32.6%
Vitamin A 131.3% Vitamin C 34.8%
Calcium 2.4% Iron 8.1%
*Based on a 2000 Calorie diet
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