Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
| Calories | 258.7 | Total Fat | 5.4 g |
|---|---|
| Saturated Fat | 1.3 g |
| Polyunsaturated Fat | 1.7 g |
| Monounsaturated Fat | 1.5 g |
| Cholesterol | 14.0 mg |
| Sodium | 305.5 mg |
| Potassium | 669.1 mg |
| Total Carbohydrate | 28.0 g |
| Dietary Fiber | 5.3 g |
| Sugars | 8.2 g |
| Protein | 23.8 g |
| Vitamin A | 38.4 % | Vitamin B-12 | 18.3 % |
|---|---|
| Vitamin B-6 | 10.2 % |
| Vitamin C | 16.6 % |
| Vitamin D | 0.0 % |
| Vitamin E | 4.9 % |
| Calcium | 17.0 % |
| Copper | 6.2 % |
| Folate | 26.4 % |
| Iron | 11.9 % |
| Magnesium | 10.1 % |
| Manganese | 22.6 % |
| Niacin | 33.2 % |
| Pantothenic Acid | 5.1 % |
| Phosphorus | 22.7 % |
| Riboflavin | 8.8 % |
| Selenium | 54.8 % |
| Thiamin | 11.0 % |
| Zinc | 6.6 % |
*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 cottage cheese and tuna salad
View the full cottage cheese and 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 cottage cheese and tuna salad
99 calories of Tuna, Canned in Light Oil, (50 grams)
60 calories of Lundberg Brown Rice Rice Cakes - 1cake, (1 serving)
42 calories of Iceberg Lettuce (salad), (3 serving)
40 calories of Light n' Lively Lowfat Cottage Cheese, (0.50 serving)
8 calories of Iceberg Lettuce (salad), (1 cup, shredded or chopped)
Calories per serving of cottage cheese and tuna salad
99 calories of Tuna, Canned in Light Oil, (50 grams)
60 calories of Lundberg Brown Rice Rice Cakes - 1cake, (1 serving)
42 calories of Iceberg Lettuce (salad), (3 serving)
40 calories of Light n' Lively Lowfat Cottage Cheese, (0.50 serving)
8 calories of Iceberg Lettuce (salad), (1 cup, shredded or chopped)
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