Frittata!
NYC Nutrition Analysis (per serving or yield unit):
water=155.1 g; calories=228.4; protein=16.01 g; total fat=16.13 g;
carbohydrate=6.07 g; dietary fiber=1.83 g; ash=2.22 g; calcium=227.2 mg;
phosphorus=275.1 mg; iron=1.88 mg; sodium=324.7 mg; potassium=273.1 mg;
magnesium=24.21 mg; zinc=1.57 mg; copper=0.14 mg; manganese=0.19 mg;
vitamin A=1313 IU; vitamin E=1.3 mg ATE; thiamin=0.18 mg; riboflavin=0.51
mg; niacin=1.32 mg; pantothenic acid=1.04 mg; vitamin B6=0.24 mg;
folate=196.1 ug; vitamin B12=0.81 ug; vitamin C=12.26 mg; saturated
fat=7.99 g; monounsaturated fat=5.15 g; polyunsaturated fat=1.3 g;
cholesterol=291 mg; selenium=24.53 ug; refuse=3.84%; blocks
carb:prot:fat=0.5 : 2.3 : 5.4; ECC=4.2; %cal as carb:prot:fat=10:27:62; WW
Pts=5.5
(complete analysis)
Contributor: Marcella Hazan, p. 285, Essentials of Italian Cooking
NYC Nutrilink: N135^01145,N33^01032,N113^01123,N202^02030
NYC Nutrilink: N2267^11012
Per Serving (excluding unknown items): 548 Calories; 55g Fat (88.1% calories from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 366mg Cholesterol; 725mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 10 Fat.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 183 | ||
Calories from Fat: 124 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 284.3mg | 87 % | |
Sodium 183.6mg | 6 % | |
Potassium 318.8mg | 8 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 2.6g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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