Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 221.3
  Total Fat 12.9 g
      Saturated Fat 1.9 g
      Polyunsaturated Fat 4.3 g
      Monounsaturated Fat 5.9 g
  Cholesterol 0.0 mg
  Sodium 115.4 mg
  Potassium 1,049.2 mg
  Total Carbohydrate 23.4 g
      Dietary Fiber 5.7 g
      Sugars 0.0 g
  Protein 9.0 g
  Vitamin A 190.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 18.3 %
  Vitamin C 75.2 %
  Vitamin D 0.0 %
  Vitamin E 19.2 %
  Calcium 16.1 %
  Copper 21.6 %
  Folate 71.5 %
  Iron 32.9 %
  Magnesium 40.1 %
  Manganese 105.7 %
  Niacin 9.2 %
  Pantothenic Acid     1.6 %
  Phosphorus     18.0 %
  Riboflavin 18.9 %
  Selenium 6.7 %
  Thiamin 19.2 %
  Zinc 10.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Spinach with Golden Raisins and Pine Nuts


Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Spinach with Golden Raisins and Pine Nuts

119 calories of Pine Nuts, (0.13 cup)

57 calories of Raisins, (0.13 cup (not packed))

33 calories of Spinach, fresh, (141.75 grams)

30 calories of Olive Oil, (0.75 1tsp)

2 calories of Garlic, (0.50 clove)

1 calories of Lemon Peel, (0.50 tbsp)


Nutrition & Calorie Comments  

Great recipe. Substitute the pine nuts for another nut and the fat grams will go down. Submitted by:
COOLOVER50
(5/7/09)
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Mmm... tastes good! I didn't put any salt or pepper because cooked spinach has its own flavor. ;) Submitted by:
STRAWROSE
(2/6/09)
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I plan on making this, but why does the nutritional information for this recipe change when you click on the icon for print this recipe,it actually increases calorie and fat intake. So I may cut the oil in half and the nuts in half and use cooking spray also. Recipe sounds good though. :O) Submitted by:
HUNGRYBIGGIRL
(10/29/07)
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Served it with a low fat fish and chips (oven baked). Husband liked it, usually not too keen on vegetables. Submitted by:
LYNBIN
(4/27/07)
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