Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
| Calories | 194.3 | Total Fat | 10.5 g |
|---|---|
| Saturated Fat | 2.9 g |
| Polyunsaturated Fat | 0.9 g |
| Monounsaturated Fat | 5.4 g |
| Cholesterol | 64.4 mg |
| Sodium | 288.5 mg |
| Potassium | 191.6 mg |
| Total Carbohydrate | 14.2 g |
| Dietary Fiber | 0.8 g |
| Sugars | 0.3 g |
| Protein | 10.6 g |
| Vitamin A | 7.6 % | Vitamin B-12 | 13.0 % |
|---|---|
| Vitamin B-6 | 8.3 % |
| Vitamin C | 7.8 % |
| Vitamin D | 0.0 % |
| Vitamin E | 6.2 % |
| Calcium | 1.6 % |
| Copper | 4.1 % |
| Folate | 9.3 % |
| Iron | 6.9 % |
| Magnesium | 4.5 % |
| Manganese | 12.4 % |
| Niacin | 18.8 % |
| Pantothenic Acid | 5.0 % |
| Phosphorus | 8.7 % |
| Riboflavin | 6.4 % |
| Selenium | 34.8 % |
| Thiamin | 7.3 % |
| Zinc | 3.7 % |
*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 Tuscan Rice Salad
View the full Tuscan Rice Salad Recipe & Instructions
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 Tuscan Rice Salad
57 calories of Olive Oil, (0.03 cup)
28 calories of Asiago Cheese, (0.25 oz)
27 calories of White Rice, long grain, cooked, (0.13 cup)
27 calories of White Rice, long grain, cooked, (0.13 cup)
20 calories of Hard Boiled Egg, (0.25 large)
18 calories of Tuna, Canned in Water, drained, (0.13 can)
9 calories of Red Ripe Tomatoes, (0.25 cup, chopped or sliced)
2 calories of Dill Pickles, (0.25 small)
Calories per serving of Tuscan Rice Salad
57 calories of Olive Oil, (0.03 cup)
28 calories of Asiago Cheese, (0.25 oz)
27 calories of White Rice, long grain, cooked, (0.13 cup)
27 calories of White Rice, long grain, cooked, (0.13 cup)
20 calories of Hard Boiled Egg, (0.25 large)
18 calories of Tuna, Canned in Water, drained, (0.13 can)
9 calories of Red Ripe Tomatoes, (0.25 cup, chopped or sliced)
2 calories of Dill Pickles, (0.25 small)
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