Nutrition Facts
Servings Per Recipe: 2
Serving Size: 1 serving
Amount Per Serving
Calories | 270.0 | Total Fat | 14.8 g |
---|---|
Saturated Fat | 2.7 g |
Polyunsaturated Fat | 4.9 g |
Monounsaturated Fat | 5.7 g |
Cholesterol | 123.3 mg |
Sodium | 366.9 mg |
Potassium | 266.4 mg |
Total Carbohydrate | 4.6 g |
Dietary Fiber | 0.8 g |
Sugars | 0.8 g |
Protein | 28.6 g |
Vitamin A | 5.4 % | Vitamin B-12 | 36.2 % |
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Vitamin B-6 | 7.1 % |
Vitamin C | 1.9 % |
Vitamin D | 0.0 % |
Vitamin E | 3.8 % |
Calcium | 3.1 % |
Copper | 6.3 % |
Folate | 4.5 % |
Iron | 9.6 % |
Magnesium | 9.1 % |
Manganese | 9.5 % |
Niacin | 53.5 % |
Pantothenic Acid | 7.4 % |
Phosphorus | 32.6 % |
Riboflavin | 14.4 % |
Selenium | 104.3 % |
Thiamin | 5.3 % |
Zinc | 8.3 % |
*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 mom's tuna salad
View the full mom's tuna 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 mom's tuna salad
169 calories of Tuna, Canned in Light Oil, (0.50 can)
45 calories of Mayonnaise, regular (mayo), (0.50 tbsp)
39 calories of Hard Boiled Egg, (0.50 large)
25 calories of Pecans, (0.03 cup, chopped)
4 calories of Apples, fresh with skin, (0.06 cup, quartered or chopped)
3 calories of Dill Pickles, (0.50 small)
1 calories of Celery, raw, (0.25 stalk, small (5" long))
Calories per serving of mom's tuna salad
169 calories of Tuna, Canned in Light Oil, (0.50 can)
45 calories of Mayonnaise, regular (mayo), (0.50 tbsp)
39 calories of Hard Boiled Egg, (0.50 large)
25 calories of Pecans, (0.03 cup, chopped)
4 calories of Apples, fresh with skin, (0.06 cup, quartered or chopped)
3 calories of Dill Pickles, (0.50 small)
1 calories of Celery, raw, (0.25 stalk, small (5" long))
Calories in Similar Recipes
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It could also be fried as fish cakes, but I usually bake it for ... - Ever so quick and delicious
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- This recipe is from the San Francisco Chronicle
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