Detailed Nutritional Analysis

Amount per Serving

Basic Components

Calories

214.3

Protein

18.1g

Carbohydrates

12.8g

Dietary Fiber

1.4g

Soluble Fiber

0.1g

Insoluble Fiber

0.1g

Sugar - Total

3.3g

Monosaccharides

0.5g

Disaccharides

0.3g

Other Carbs

0.6g

Fat - Total

14.2g

Saturated Fat

3.3g

Monounsaturated Fat

6.8g

Polyunsaturated Fat

2.8g

Trans Fatty Acids

0g

Cholesterol

216.3mg

Water

889.5

Dietary Exchanges

Fat

2.1

Meat

1.1

Vegetable

0.2

Very Lean Meat

0.9

Vitamins

Vitamin A (IU)

529.7IU

Vitamin - A (RE)

104.4mcg

A Carotenoid

17.8mcg

A - Retinol

0mcg

A - Beta Carotene

115.2mcg

Thiamin - B1

0mg

Riboflavin - B2

0.6mg

Niacin - B3

0.4mg

Niacin Equivalent

3.3mg

Vitamin - B6

0.1mg

Vitamin - B12

0.7mcg

Biotin

14.9mcg

Vitamin C

40.7mcg

Vitamin D (IU)

17.5IU

Vitamin D (mcg)

0.4mcg

Vit E - Alpha Equivalent

1.9mg

Vitamin - E (IU)

2.8IU

Vitamin E (mg)

0mg

Folate

34mcg

Vitamin K

36.5mcg

Pantothenic Acid

0.9mg

Minerals

Boron

0mcg

Calcium

54mg

Chromium

0.2mcg

Copper

0.1mg

Fluoride

0.6mg

Iodine

63.2mcg

Iron

4.3mg

Magnesium

18.3mg

Manganese

0.1mg

Molybdenum

9.7mg

Phosphorus

133.7mg

Potassium

234.1mg

Selenium

29.5mcg

Sodium

269.9mg

Zinc

0.7mg

Other Fats

Omega 3 Fatty Acids

0g

Omega 6 Fatty Acids

0g

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

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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.