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Nutrition Facts For Risotto, sausage and vegetable risotto

Data sources: Nutriely Data Sources
Last updated on December 22, 2024.

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Risotto, sausage and vegetable risotto Nutrition Facts

Serving Size: 1,475.00g

% Daily Value*

Energy 490kcal (2,052 kj)

25%

Carbohydrates 50g

20%

Starch 46g

Sugars 3.78g **

Sucrose 1.77g

Maltose 0g

Fructose 0.69g

Galactose 0.00g

Glucose 1.29g

Fibre, total 3.45g

10%

Polyols 0g

Protein 16g

11%

Fat 22g

49%

Polyunsaturated fatty acids 3.33g

Monounsaturated fatty acids 9g

Saturated fatty acids 8g

Sterols 58mg

Cholesterol 37mg

Water 253g

10%

Alcohol 0g

Salt 3,680mg **

Calcium 46mg

5%

Chromium 5ug

20%

Copper 0.25mg

27%

Fluoride 0.09mg

Iodine 69ug

46%

Iron 2.11mg

12%

Magnesium 46mg

16%

Manganese 0.67mg

37%

Molybdenum 0.02mg

52%

Phosphorus 213mg

36%

Potassium 423mg

14%

Selenium 19ug

35%

Sodium 1,444mg

Zinc 2.44mg

30%

Vitamin A (RAE) 291ug

42%

Vitamin D 0.38ug

3%

Vitamin E 1.30mg

9%

Vitamin K 27ug

30%

Vitamin B1 0.43mg

39%

Vitamin B2 0.19mg

17%

Vitamin B3 (Niacin) equivalents 8mg

55%

Vitamin B6 0.39mg

30%

Vitamin B9 (Folate) 52ug

13%

Vitamin B12 0.56ug

23%

Vitamin C 25mg

28%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value is the maximum suggested amount and has no actual required amount.

*** Italic values are estimated using ingredient algorithm.

Ingredients

This recipe yields: 1 servings

Serving Size: 1475g

Water, tap water

Type: Food

Beverages -> Drinking water

500.00

grams
Sausage, ring bologna, average

Type: Food

Meat dishes -> Sausages

400.00

grams
Mixed vegetables, carrot, cauliflower, pea, bean

Type: Recipe

Vegetable dishes -> Vegetables

300.00

grams
Rice

Type: Food

Cereals and cereal products -> Rice

180.00

grams
Onion

Type: Food

Vegetable dishes -> Vegetables

55.00

grams
Tomato puree

Type: Food

Miscellaneous -> Condiments

20.00

grams
Cooking fat, average

Type: Dish

Fat and fat products -> Cooking and industrial fat

15.00

grams
Salt, iodised

Type: Food

Miscellaneous -> Spices

5.00

grams

Risotto, sausage and vegetable risotto

The ratio of macro elements (protein, fat, carbs) in Risotto, sausage and vegetable risotto

Fat 43%

Carbohydrates 43%

Protein 14%

Component Breakdown

Macro

Mineral

Vitamin

Amino

Carbs

Fats

Energy 490kcal
(2,052.12kj)

25% of 1,995.81kcal
(8350.48kj)

Carbohydrates 49.97g

20% of (249.48 g)

11% of (149.69 g)

49% of (44.35 g)

10% of (2,450.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Salt 3,679.83mg

74% of maximum (5,000.00 mg)

Calcium 46.06mg

5% of (1,000.00 mg)

Chromium 5.04ug

20% of (25.00 ug)

27% of (0.90 mg)

Fluoride 0.09mg

46% of (150.00 ug)

12% of (18.00 mg)

Magnesium 46.00mg

16% of (280.00 mg)

Manganese 0.67mg

37% of (1.80 mg)

Molybdenum 0.02mg

52% of (0.04 mg)

Phosphorus 213.15mg

36% of (600.00 mg)

Potassium 422.98mg

14% of (3,100.00 mg)

Selenium 19.26ug

35% of (55.00 ug)

Sodium 1,444.21mg

96% of maximum (1,500.00 mg)

30% of (8.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Vitamin A (RAE) 290.70ug

42% of (700.00 ug)

Vitamin D 0.38ug

3% of (15.00 ug)

Vitamin E 1.30mg

9% of (15.00 mg)

Vitamin K 26.59ug

30% of (90.00 ug)

Vitamin B1 0.43mg

39% of (1.10 mg)

Vitamin B2 0.19mg

17% of (1.10 mg)

Vitamin B3 (Niacin) equivalents 7.76mg

55% of (14.00 mg)

Vitamin B6 0.39mg

30% of (1.30 mg)

Vitamin B9 (Folate) 51.56ug

13% of (400.00 ug)

Vitamin B12 0.56ug

23% of (2.40 ug)

Vitamin C 25.03mg

28% of (90.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Phenylalanine -

Aspartic acid -

Glutamic acid -

Hydroxyproline -

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

8% of maximum (49.90 g)

Galactose 0.00g

Fibre, total 3.45g

10% of (35.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Polyunsaturated fatty acids 3.33g

Alpha-linolenic acid 465.85mg

EPA fatty acid 4.38mg

DHA fatty acid 4.37mg

Linoleic acid 2,648.91mg

Arachidonic acid 50.32mg

Monounsaturated fatty acids 9.34g

Oleic acid 8,611.90mg

Saturated fatty acids 7.70g

35% of maximum (22.18 g)

Palmitic acid 4,348.99mg

Stearic acid 2.73g

Sterols 57.68mg

Cholesterol 36.89mg

Trans fatty acids 0.07g

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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