Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories | 466.6 | Total Fat | 14.2 g |
---|---|
Saturated Fat | 4.1 g |
Polyunsaturated Fat | 0.7 g |
Monounsaturated Fat | 3.1 g |
Cholesterol | 62.0 mg |
Sodium | 178.8 mg |
Potassium | 535.9 mg |
Total Carbohydrate | 52.2 g |
Dietary Fiber | 6.7 g |
Sugars | 8.1 g |
Protein | 35.0 g |
Vitamin A | 25.3 % | Vitamin B-12 | 0.0 % |
---|---|
Vitamin B-6 | 23.5 % |
Vitamin C | 192.0 % |
Vitamin D | 0.0 % |
Vitamin E | 9.6 % |
Calcium | 4.7 % |
Copper | 10.1 % |
Folate | 11.1 % |
Iron | 23.4 % |
Magnesium | 8.0 % |
Manganese | 20.3 % |
Niacin | 7.7 % |
Pantothenic Acid | 4.3 % |
Phosphorus | 6.2 % |
Riboflavin | 6.4 % |
Selenium | 2.0 % |
Thiamin | 11.0 % |
Zinc | 2.5 % |
*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 Beef Pasta with Ricotta
View the full Beef Pasta with Ricotta 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 Beef Pasta with Ricotta
154 calories of Lean Ground Sirloin 10% Fat, (3 oz)
150 calories of Thin Spagetti, uncooked, dry, 2 oz serving size, (0.75 serving)
54 calories of Ricotta cheese, fat-free, (3 oz)
38 calories of Green Peppers (bell peppers), (1 cup, chopped)
36 calories of Olive Oil, (0.30 tbsp)
26 calories of Red Ripe Tomatoes, (1 medium whole (2-3/5" dia))
5 calories of Oregano, ground, (1 tsp)
4 calories of Garlic, (1 clove)
Calories per serving of Beef Pasta with Ricotta
154 calories of Lean Ground Sirloin 10% Fat, (3 oz)
150 calories of Thin Spagetti, uncooked, dry, 2 oz serving size, (0.75 serving)
54 calories of Ricotta cheese, fat-free, (3 oz)
38 calories of Green Peppers (bell peppers), (1 cup, chopped)
36 calories of Olive Oil, (0.30 tbsp)
26 calories of Red Ripe Tomatoes, (1 medium whole (2-3/5" dia))
5 calories of Oregano, ground, (1 tsp)
4 calories of Garlic, (1 clove)
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