High Fat in Oven roasted veggies

stepheniehickman

Hi. I've been logging my oven roasted vegetables (used salt, pepper, garlic, and coconut oil spray). The fat content is so high in here...confused.

autumnblade75

Use less oil?

Teabythesea_

Well, coconut oil is fat. How high is high exactly? Have you checked your selections against the USDA food database?

RelCanonical

Are you logging food and oil separately or are you picking out an item from the database that says "roasted vegetables"?

MikePTY

I am a little confused by how you are logging. If you are just picking an entry called "roasted vegetables", someone else created that based on how they cooked it, which may have been in a higher fat manner than how you cooked it.

If you are cresting your own recipe, it should only use the components you are selecting, which shouldn't have an issue.

Annie_01

Take broccoli for example...

1 pound approx. 150 calories
1 TBL oil 120 calories.

4 servings about 65 calories per srv
30 of those calories will be from fat

So about 1/2 of the calories will be from fat. I don't mind because without that I would never even come close to meeting my fat goals. So will vegetables are low calorie foods how we prepare them makes a huge difference.

You could use a mister that would cut back on the oil and save some calories or try roasting them dry.

kimny72

stepheniehickman wrote: »

Hi. I've been logging my oven roasted vegetables (used salt, pepper, garlic, and coconut oil spray). The fat content is so high in here...confused.

Don't use recipe-style entries (like "roasted vegetables"), they are created by other users and you have no idea what ingredients they used. Either created your own recipe using the recipe builder or log each ingredient. So log the broccoli, the cauliflower, the carrots, and your oil spray.

In general, most of the entries in the database are user entered, and there are also different versions of some products in different countries. So you need to check each entry before using it to the package or for whole foods to the USDA published values.

PAV8888

Annie_01 wrote: »

Take broccoli for example...

1 pound approx. 150 calories
1 TBL oil 120 calories.

4 servings about 65 calories per srv
30 of those calories will be from fat

So about 1/2 of the calories will be from fat. I don't mind because without that I would never even come close to meeting my fat goals. So will vegetables are low calorie foods how we prepare them makes a huge difference.

You could use a mister that would cut back on the oil and save some calories or try roasting them dry.

3 lbs approx 422 Cal
6g of oil approx 54 Cal

476 Cal for the serving or 238 Cal for a half portion

Annie_01

PAV8888 wrote: »

Annie_01 wrote: »

Take broccoli for example...

1 pound approx. 150 calories
1 TBL oil 120 calories.

4 servings about 65 calories per srv
30 of those calories will be from fat

So about 1/2 of the calories will be from fat. I don't mind because without that I would never even come close to meeting my fat goals. So will vegetables are low calorie foods how we prepare them makes a huge difference.

You could use a mister that would cut back on the oil and save some calories or try roasting them dry.

3 lbs approx 422 Cal
6g of oil approx 54 Cal

476 Cal for the serving or 238 Cal for a half portion

I like your servings better! Have you ever noticed that broccoli goes with just about everything?

lemurcat2

kimny72 wrote: »

stepheniehickman wrote: »

Hi. I've been logging my oven roasted vegetables (used salt, pepper, garlic, and coconut oil spray). The fat content is so high in here...confused.

Don't use recipe-style entries (like "roasted vegetables"), they are created by other users and you have no idea what ingredients they used. Either created your own recipe using the recipe builder or log each ingredient. So log the broccoli, the cauliflower, the carrots, and your oil spray.

In general, most of the entries in the database are user entered, and there are also different versions of some products in different countries. So you need to check each entry before using it to the package or for whole foods to the USDA published values.

All of this.

Oven roasted veg can have a high fat content or not, depends on how much fat is added. The only one who knows how much fat you added (and what kind) is you.

wilson10102018

The database is a mess. Mostly consists of peoples entries. Look up everything on USDA and reuse the entries from your "recent" foods.

jwoolman5

Try just not adding oil when you roast veg. I noticed that Green Giant sells roasted broccoli that is just broccoli, no oil or salt, and I love it. So I tried roasting veg myself that way, and it works fine.

If you want oil or salt on them, you can always add what you want when eating it. But taste first to make sure you need anything else on it.

jonnyman41

You can get great 1 cal oil sprays to use including coconut flavour. You do usually need more than 1 spray but could easily get enough oil to roast veg from around 20 cals

HereToLose50

The only time I put oil on roasting veggies is if I'm making a dinner for guests and occasionally if I make potato wedges for myself (not frozen bagged kind).

I prefer dry roasting veggies on parchment paper with some salt and herbs and/or dash of cayenne. If you need something wet to help mix and distribute spices evenly, spray a very small amount of water on the veggies before mixing in with the spices. If you like them a little crisp, cook them a little longer.

I get plenty of fats from other sources.