Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 166.6
Total Fat 7.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 408.2 mg
Potassium 712.4 mg
Total Carbohydrate 19.8 g
Dietary Fiber 7.3 g
Sugars 9.2 g
Protein 9.0 g
Vitamin A 19.3 %
Vitamin B-12 13.3 %
Vitamin B-6 62.4 %
Vitamin C 14.1 %
Vitamin D 0.0 %
Vitamin E 1.4 %
Calcium 42.7 %
Copper 23.1 %
Folate 17.8 %
Iron 15.7 %
Magnesium 19.7 %
Manganese 57.0 %
Niacin 32.8 %
Pantothenic Acid 16.8 %
Phosphorus 21.6 %
Riboflavin 63.6 %
Selenium 18.5 %
Thiamin 78.7 %
Zinc 12.2 %
*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 Vegan Ricotta Stuffed Eggplant and Zucchini Ravioli

TAGS:  Vegetarian Meals |

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 Vegan Ricotta Stuffed Eggplant and Zucchini Ravioli

47 calories of Eggplant, fresh, (0.33 eggplant, unpeeled (approx 1-1/4 lb))

38 calories of Tofu, firm, (0.17 block)

29 calories of Tahini, (0.33 tbsp)

20 calories of Extra Virgin Olive Oil, (0.17 tbsp)

10 calories of Onions, raw, (0.17 cup, chopped)

10 calories of Zucchini, (0.33 cup, sliced)

7 calories of Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g), (0.33 serving)

3 calories of Garlic, (0.67 clove)

2 calories of Lemon, fresh squeezed, juice of one whole lemon, (0.17 serving)

0 calories of Basil, (0.33 tbsp)

0 calories of Salt, (0.17 tsp)


No nutrition or calorie comments found.