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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 250.3
  Total Fat 10.2 g
      Saturated Fat 3.4 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 2.8 g
  Cholesterol 56.5 mg
  Sodium 623.9 mg
  Potassium 47.0 mg
  Total Carbohydrate 18.8 g
      Dietary Fiber 0.8 g
      Sugars 7.3 g
  Protein 14.2 g
  Vitamin A 4.1 %
  Vitamin B-12 1.3 %
  Vitamin B-6 1.2 %
  Vitamin C 0.5 %
  Vitamin D 1.5 %
  Vitamin E 0.5 %
  Calcium 3.5 %
  Copper 1.3 %
  Folate 2.8 %
  Iron 15.0 %
  Magnesium 1.3 %
  Manganese 4.8 %
  Niacin 2.4 %
  Pantothenic Acid     1.1 %
  Phosphorus     2.3 %
  Riboflavin 3.4 %
  Selenium 4.9 %
  Thiamin 4.7 %
  Zinc 1.3 %


*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 Bison ala Rouge

View the full Bison ala Rouge Recipe & Instructions
Submitted by: ULTIMATELUNA
TAGS:  Beef/Pork |

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 Bison ala Rouge

100 calories of Tender Bison, (2 oz)

38 calories of blackberry jam, (0.75 tbsp)

30 calories of Extra Virgin Olive Oil, (0.25 tbsp)

26 calories of Burgundy Wine, (1 oz)

26 calories of Bread crumbs, dry, grated, plain, (0.06 cup)

10 calories of Corn Starch, (0.02 cup)

8 calories of Egg, fresh, whole, raw, (0.13 medium)

5 calories of Whole Milk / Vitamin D, (0.03 cup)

4 calories of Vegetable Broth, (0.25 cup)

4 calories of Red Onion, (0.06 cup)

1 calories of Oregano, ground, (0.13 tsp)

1 calories of Thyme, ground, (0.13 tsp)

0 calories of Basil, (0.13 tsp)

0 calories of Pepper, black, (0.03 tsp)

0 calories of Rosemary, (0.13 tsp)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

Nice new way to cook bison! Kids didn't like the sauce but easy enough to do the sauce on the side. NOTE: YOU FORGOT TO LIST THE WINE IN THE INGREDIENTS! I had to look at the calorie calculations to figure out how much to use. Thanks for the recipe. Submitted by:
CPOKEYRUN

(2/17/10)
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