Detailed Nutritional Analysis

Amount per Serving

Basic Components

Calories

269.5

Protein

30.6g

Carbohydrates

10g

Dietary Fiber

1.4g

Soluble Fiber

0g

Insoluble Fiber

0g

Sugar - Total

5.9g

Monosaccharides

2.6g

Disaccharides

0.8g

Other Carbs

2.7g

Fat - Total

11.3g

Saturated Fat

2.3g

Monounsaturated Fat

5.9g

Polyunsaturated Fat

2.3g

Trans Fatty Acids

0g

Cholesterol

70.7mg

Water

129.1

Dietary Exchanges

Fat

1.7

Other Carbohydrate

0.1

Vegetable

1.3

Very Lean Meat

4.3

Vitamins

Vitamin A (IU)

123.8IU

Vitamin - A (RE)

37.4mcg

A Carotenoid

0.2mcg

A - Retinol

A - Beta Carotene

37.5mcg

Thiamin - B1

0.2mg

Riboflavin - B2

0.1mg

Niacin - B3

8.8mg

Niacin Equivalent

14.6mg

Vitamin - B6

0.3mg

Vitamin - B12

1.7mcg

Biotin

2.8mcg

Vitamin C

9.5mcg

Vitamin D (IU)

Vitamin D (mcg)

Vit E - Alpha Equivalent

0.9mg

Vitamin - E (IU)

1.3IU

Vitamin E (mg)

Folate

20.3mcg

Vitamin K

3.2mcg

Pantothenic Acid

0.9mg

Minerals

Boron

111mcg

Calcium

48mg

Chromium

0mcg

Copper

0.1mg

Fluoride

0.9mg

Iodine

1.6mcg

Iron

0.8mg

Magnesium

46.6mg

Manganese

0.1mg

Molybdenum

4mg

Phosphorus

225.1mg

Potassium

1,007.5mg

Selenium

47.3mcg

Sodium

54.7mg

Zinc

0.8mg

Other Fats

Omega 3 Fatty Acids

Omega 6 Fatty Acids

Other

Alcohol

0g

Caffeine

0mg

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Detailed Nutritional Analysis

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Calorie percentages in the legend are calculated based on protein, carbohydrate, and fat contributing roughly 4, 4, and 9 calories per gram, respectively - the most common calorie calculation method accepted by the USDA. These are not exact values and may not match the calories shown.