Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
| Calories | 269.5 | Total Fat | 14.1 g |
|---|---|
| Saturated Fat | 2.3 g |
| Polyunsaturated Fat | 2.5 g |
| Monounsaturated Fat | 4.5 g |
| Cholesterol | 25.3 mg |
| Sodium | 264.4 mg |
| Potassium | 311.4 mg |
| Total Carbohydrate | 8.8 g |
| Dietary Fiber | 1.3 g |
| Sugars | 2.8 g |
| Protein | 27.5 g |
| Vitamin A | 22.2 % | Vitamin B-12 | 31.2 % |
|---|---|
| Vitamin B-6 | 8.8 % |
| Vitamin C | 19.5 % |
| Vitamin D | 0.0 % |
| Vitamin E | 1.1 % |
| Calcium | 2.7 % |
| Copper | 4.8 % |
| Folate | 5.6 % |
| Iron | 8.0 % |
| Magnesium | 8.4 % |
| Manganese | 5.6 % |
| Niacin | 53.7 % |
| Pantothenic Acid | 4.0 % |
| Phosphorus | 28.5 % |
| Riboflavin | 7.3 % |
| Selenium | 92.7 % |
| Thiamin | 4.5 % |
| Zinc | 6.0 % |
*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 Tuna-veggie Salad (Low Sodium)
View the full Tuna-veggie Salad (Low Sodium) 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 Tuna-veggie Salad (Low Sodium)
168 calories of Tuna, Canned in Light Oil, (3 oz)
80 calories of Kraft miracle whip regular, (2 tbsp)
11 calories of Onions, raw, (3 tbsp chopped)
4 calories of Iceberg Lettuce (salad), (0.50 cup, shredded or chopped)
3 calories of Carrots, raw, (1 strip, large (3" long))
3 calories of Sweet peppers (bell), (1 tbsp)
1 calories of Celery, raw, (0.50 tbsp)
Calories per serving of Tuna-veggie Salad (Low Sodium)
168 calories of Tuna, Canned in Light Oil, (3 oz)
80 calories of Kraft miracle whip regular, (2 tbsp)
11 calories of Onions, raw, (3 tbsp chopped)
4 calories of Iceberg Lettuce (salad), (0.50 cup, shredded or chopped)
3 calories of Carrots, raw, (1 strip, large (3" long))
3 calories of Sweet peppers (bell), (1 tbsp)
1 calories of Celery, raw, (0.50 tbsp)
Calories in Similar Recipes
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- This recipe is from the San Francisco Chronicle