Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories | 372.5 | Total Fat | 13.7 g |
---|---|
Saturated Fat | 5.1 g |
Polyunsaturated Fat | 2.9 g |
Monounsaturated Fat | 4.4 g |
Cholesterol | 51.4 mg |
Sodium | 407.6 mg |
Potassium | 561.2 mg |
Total Carbohydrate | 24.1 g |
Dietary Fiber | 1.8 g |
Sugars | 0.1 g |
Protein | 37.4 g |
Vitamin A | 32.8 % | Vitamin B-12 | 37.2 % |
---|---|
Vitamin B-6 | 16.2 % |
Vitamin C | 34.8 % |
Vitamin D | 0.0 % |
Vitamin E | 3.2 % |
Calcium | 30.7 % |
Copper | 12.4 % |
Folate | 18.0 % |
Iron | 18.7 % |
Magnesium | 18.5 % |
Manganese | 26.9 % |
Niacin | 61.0 % |
Pantothenic Acid | 9.1 % |
Phosphorus | 49.4 % |
Riboflavin | 19.4 % |
Selenium | 101.0 % |
Thiamin | 15.7 % |
Zinc | 13.3 % |
*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 Fresh Pasta and Tuna with No cook Tomato Sauce
View the full Fresh Pasta and Tuna with No cook Tomato Sauce 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 Fresh Pasta and Tuna with No cook Tomato Sauce
169 calories of Tuna, Canned in Light Oil, (0.50 can)
87 calories of Parmesan Cheese, grated, (0.19 cup)
83 calories of Spinach Pasta, cooked, (2.25 oz)
26 calories of Red Ripe Tomatoes, (1 medium whole (2-3/5" dia))
3 calories of Garlic, (0.75 tsp)
3 calories of Basil, (4 tbsp)
3 calories of Green Onion, (0.13 cup)
0 calories of Lemon Pepper Seasoning, (1 serving)
Calories per serving of Fresh Pasta and Tuna with No cook Tomato Sauce
169 calories of Tuna, Canned in Light Oil, (0.50 can)
87 calories of Parmesan Cheese, grated, (0.19 cup)
83 calories of Spinach Pasta, cooked, (2.25 oz)
26 calories of Red Ripe Tomatoes, (1 medium whole (2-3/5" dia))
3 calories of Garlic, (0.75 tsp)
3 calories of Basil, (4 tbsp)
3 calories of Green Onion, (0.13 cup)
0 calories of Lemon Pepper Seasoning, (1 serving)
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- This recipe is from the San Francisco Chronicle