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Salmon Parm Crust with Blanched Veggies

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#IngredientAmountWeight
per serving
Calories
per serving
1Fish, raw, farmed, Atlantic, salmon200 g200 g416
2Cheese, shredded, parmesan30 g30 g125
3Broccoli, raw150 g150 g47
4Carrots, raw150 g150 g62
5Squash, raw, baby, zucchini150 g150 g32
6Oil, salad or cooking, olive0.5 tablespoon = 7 g6.75 g60
Summary
Number of servings1
Weight of ingredients687 g
Final weight
Serving size687 g
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Analyze nutritional composition per ingredient

Salmon Parm Crust with Blanched Veggies

Nutrition Facts
Portion Size687 g
Amount Per Portion740
Calories
% Daily Value *
Total Fat 43g 55 %
   Saturated Fat 12g 60 %
Cholesterol 132mg ** 44 %
Sodium 789mg 34 %
Total Carbohydrate 29g 11 %
   Dietary Fiber 9.5g 34 %
   Sugar 7.4g **
Protein 62g 124 %
Vitamin D 22mcg ** 110 %
Calcium 544mg 42 %
Iron 3.7mg 21 %
Potassium 2378mg 51 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Salmon Parm Crust with Blanched Veggies nutrition facts and analysis per 687 g

Vitamins
NutrientAmount DV
Vitamin A, RAE 1486.7 mcg165 %
  Carotene, alpha 5215.5 mcg
  Carotene, beta 12588.9 mcg
  Cryptoxanthin, beta 0 mcg
  Lutein + zeaxanthin 1501.5 mcg
  Lycopene 1.5 mcg
  Retinol 182.9 mcg
Thiamin [Vitamin B1]0.704 mg59 %
Riboflavin [Vitamin B2]0.728 mg56 %
Niacin [Vitamin B3]20.921 mg131 %
Pantothenic acid [Vitamin B5]5.127 mg103 %
Vitamin B6 2.011 mg118 %
Vitamin B12 [Cobalamin]6.88 mcg287 %
  Vitamin B12, added 0 mcg
Folate, DFE [Vitamin B9]112.9 mcg28 %
  Folate, food 112.9 mcg
  Folic acid 0 mcg
Vitamin C [Ascorbic acid]204.6 mg227 %
Vitamin D 22.15 mcg111 %
  Vitamin D3 0.15 mcg
Vitamin E (alpha-tocopherol) 9.36 mg62 %
  Vitamin E, added 0 mg
  Tocopherol, alpha 9.36 mg
  Tocopherol, beta 0.04 mg
  Tocopherol, delta 0.1 mg
  Tocopherol, gamma 0.72 mg
  Tocotrienol, alpha 0.14 mg
  Tocotrienol, beta 0 mg
  Tocotrienol, delta 0 mg
  Tocotrienol, gamma 0 mg
Vitamin K 178.5 mcg149 %
  Vitamin K1 [Phylloquinone]178.5 mcg
  Vitamin K2 [Menaquinone]0 mcg
  Dihydrophylloquinone 0 mcg
Betaine 6.6 mg
Choline 174.8 mg32 %

Minerals
NutrientAmount DV
Calcium 543.97 mg42 %
Copper 0.41 mg46 %
Fluoride 4.8 mcg
Iron 3.65 mg20 %
Magnesium 168.3 mg40 %
Manganese 0.832 mg36 %
Phosphorus 993 mg79 %
Potassium 2378.17 mg51 %
Selenium 58.17 mcg106 %
Sodium 788.94 mg34 %
Zinc 3.92 mg36 %

Proteins and Amino acids
NutrientAmount DV
Protein 61.52 g123 %
  Alanine 3.445 g
  Arginine 3.497 g
  Aspartic acid 6.1 g
  Cystine 0.731 g
  Glutamic acid 10.321 g
  Glycine 2.495 g
  Histidine 1.817 g159 %
  Hydroxyproline 0.084 g
  Isoleucine 2.978 g192 %
  Leucine 5.02 g146 %
  Lysine 5.473 g176 %
  Methionine 1.731 g
  Phenylalanine 2.771 g
  Proline 3.274 g
  Serine 2.941 g
  Threonine 2.697 g165 %
  Tryptophan 0.69 g169 %
  Tyrosine 2.462 g
  Valine 3.546 g181 %
  Phenylalanine + Tyrosine 5.233 g194 %
  Methionine + Cysteine 1.731 g112 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 29.46 g11 %
  Fiber 9.45 g34 %
  Starch 2.15 g
  Sugars 7.38 g
    Fructose 2.05 g
    Galactose 0 g
    Glucose 1.76 g
    Lactose 0 g
    Maltose 0 g
    Sucrose 5.39 g
  Net carbs 20.01 g

Fats and Fatty Acids


Omega-3Omega-6 Omega-6 / Omega-3 ratio
5.02 g0.16 g0.03

NutrientAmount DV
Fat 43.262 g55 %
  Saturated fatty acids 12.474 g62 %
    Butanoic acid 0.412 g
    Decanoic acid 0.206 g
    Docosanoic acid 0.034 g
    Dodecanoic acid 0.281 g
    Eicosanoic acid 0.075 g
    Heptadecanoic acid 0.087 g
    Hexadecanoic acid 6.924 g
    Hexanoic acid 0.154 g
    Octadecanoic acid 1.877 g
    Octanoic acid 0.083 g
    Pentadecanoic acid 0.092 g
    Tetracosanoic acid 0 g
    Tetradecanoic acid 2.038 g
  Monounsaturated fatty acids 15.167 g
    Cis-hexadecenoic acid 0 g
    Cis-octadecenoic acid 0.015 g
    Docosenoic acid 0 g
    Eicosenoic acid 0.604 g
    Heptadecenoic acid 0.01 g
    Hexadecenoic acid 1.812 g
    Octadecenoic acid 12.432 g
    Pentadecenoic acid 0 g
    Tetradecenoic acid 0 g
    14:1 c 0 g
    17:1 c 0 g
    20:1 c 0 g
  Polyunsaturated fatty acids 9.113 g
    α-linolenic acid n-3 (ALA) 0.3 g
    γ-linolenic acid n-6 (GLA) 0.04 g
    Cis,cis-eicosadienoic n-6 acid 0.124 g
    Docosahexaenoic n-3 acid (DHA) 2.208 g
    Docosapentaenoic n-3 acid (DPA) 0.786 g
    Eicosadienoic acid 0.036 g
    Eicosapentaenoic n-3 acid (EPA) 1.724 g
    Eicosatetraenoic acid 0.184 g
    Octadecadienoic acid 2.816 g
    Octadecatetraenoic acid 0.242 g
    Octadecatrienoic acid 0.682 g
    18:2 c 0.03 g
    18:3 c 0 g
    20:2 c 0 g
    20:3 c 0 g
    20:4 c 0 g
  Fatty acids, total trans 0 g

Sterols
NutrientAmount DV
Cholesterol 131.6 mg44 %
Phytosterols 14.92 mg

Other
NutrientAmount DV
Alcohol, ethyl 0 g
Ash 8.46 g
Caffeine 0 mg
Carbohydrate, by summation 5.7 g
Fiber, insoluble 3.6 g
Fiber, soluble 0 g
Nitrogen 0.61 g
Phytoene 0 mcg
Phytofluene 0 mcg
Theobromine 0 mg
Water 543.81 g

Source:Public recipes
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Salmon Parm Crust with Blanched Veggies recipe nutrition value and analysis. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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