Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
Calories | 122.2 | Total Fat | 1.8 g |
---|---|
Saturated Fat | 0.3 g |
Polyunsaturated Fat | 0.0 g |
Monounsaturated Fat | 0.0 g |
Cholesterol | 0.0 mg |
Sodium | 217.2 mg |
Potassium | 62.5 mg |
Total Carbohydrate | 23.6 g |
Dietary Fiber | 1.4 g |
Sugars | 1.6 g |
Protein | 3.8 g |
Vitamin A | 3.2 % | Vitamin B-12 | 0.0 % |
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Vitamin B-6 | 1.7 % |
Vitamin C | 5.6 % |
Vitamin D | 0.0 % |
Vitamin E | 0.5 % |
Calcium | 0.2 % |
Copper | 1.2 % |
Folate | 16.3 % |
Iron | 5.7 % |
Magnesium | 0.8 % |
Manganese | 1.8 % |
Niacin | 8.4 % |
Pantothenic Acid | 0.7 % |
Phosphorus | 0.8 % |
Riboflavin | 8.3 % |
Selenium | 0.2 % |
Thiamin | 18.7 % |
Zinc | 0.2 % |
*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 Pico De Gallo Pasta Salad
View the full Pico De Gallo Pasta 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 Pico De Gallo Pasta Salad
100 calories of Barilla Penne Pasta 2oz uncooked, (0.50 serving)
15 calories of newman's own light lime viniagrette, (0.25 serving)
5 calories of Red Ripe Tomatoes, (0.13 cup, chopped or sliced)
2 calories of Onions, raw, (0.03 cup, chopped)
1 calories of Jalapeno Peppers, (0.13 pepper)
0 calories of Cilantro, raw, (0.19 tbsp)
0 calories of Diamond Crystal Coarse Sea Salt (1/4 tsp), (0.25 serving)
Calories per serving of Pico De Gallo Pasta Salad
100 calories of Barilla Penne Pasta 2oz uncooked, (0.50 serving)
15 calories of newman's own light lime viniagrette, (0.25 serving)
5 calories of Red Ripe Tomatoes, (0.13 cup, chopped or sliced)
2 calories of Onions, raw, (0.03 cup, chopped)
1 calories of Jalapeno Peppers, (0.13 pepper)
0 calories of Cilantro, raw, (0.19 tbsp)
0 calories of Diamond Crystal Coarse Sea Salt (1/4 tsp), (0.25 serving)
Calories in Similar Recipes
- Taken from Gourmet Magazine, September 2009