Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories | 310.8 | Total Fat | 12.6 g |
---|---|
Saturated Fat | 1.6 g |
Polyunsaturated Fat | 0.7 g |
Monounsaturated Fat | 5.0 g |
Cholesterol | 0.0 mg |
Sodium | 668.3 mg |
Potassium | 227.5 mg |
Total Carbohydrate | 38.8 g |
Dietary Fiber | 12.9 g |
Sugars | 7.3 g |
Protein | 13.7 g |
Vitamin A | 33.2 % | Vitamin B-12 | 0.0 % |
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Vitamin B-6 | 6.3 % |
Vitamin C | 88.7 % |
Vitamin D | 0.0 % |
Vitamin E | 10.1 % |
Calcium | 6.4 % |
Copper | 1.3 % |
Folate | 16.7 % |
Iron | 28.5 % |
Magnesium | 2.8 % |
Manganese | 9.1 % |
Niacin | 1.6 % |
Pantothenic Acid | 1.7 % |
Phosphorus | 4.2 % |
Riboflavin | 4.7 % |
Selenium | 1.9 % |
Thiamin | 3.3 % |
Zinc | 1.6 % |
*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 Warm Broccoli and Lentil Salad
View the full Warm Broccoli and Lentil 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 Warm Broccoli and Lentil Salad
151 calories of Lentil - Trader Joe's Steamed Lentils (srvg size = 1/2 cup, srvgs per container = 5), (0.63 cup)
63 calories of Publix Tangy Balsamic, (2.50 tbsp)
60 calories of Olive Oil, (0.50 tbsp)
21 calories of Broccoli, frozen, (0.25 package (10 oz))
15 calories of Onion Vidalia raw med onion, (37 gram(s))
3 calories of Carrot, shredded for salad portion, (1 serving)
Calories per serving of Warm Broccoli and Lentil Salad
151 calories of Lentil - Trader Joe's Steamed Lentils (srvg size = 1/2 cup, srvgs per container = 5), (0.63 cup)
63 calories of Publix Tangy Balsamic, (2.50 tbsp)
60 calories of Olive Oil, (0.50 tbsp)
21 calories of Broccoli, frozen, (0.25 package (10 oz))
15 calories of Onion Vidalia raw med onion, (37 gram(s))
3 calories of Carrot, shredded for salad portion, (1 serving)
Calories in Similar Recipes
- Perfect for winter, freezes well.