Risotto, white rice, vegetable, homemade
15-863
Nutrition
Macronutrients
- Energy
- 139kcal586kj
- Protein
- 3.8g
- Fat
- 6.1g
- Saturated fatty acids
- 0.71g
- Monounsaturated fatty acids
- 3.41g
- Polyunsaturated fatty acids
- 1.62g
- Carbohydrate
- 18.5g
- Total sugars
- 1.7g
- Fibre (AOAC)
Minerals
- Salt
- 0.18g
- Sodium
- 74mg
- Potassium
- 250mg
- Calcium
- 24mg
- Magnesium
- 28mg
- Phosphorus
- 100mg
- Iron
- 0.94mg
- Copper
- 0.19mg
- Zinc
- 0.8mg
- Chloride
- Manganese
- 0.3mg
- Selenium
- 7µg
- Iodine
Vitamins
- Carotene
- 82µg
- Retinol equivalent
- 14µg
- Vitamin D
- 0µg
- Vitamin E
- 1.06mg
- Vitamin K1
- Thiamin
- 0.13mg
- Riboflavin
- 0.09mg
- Niacin
- 1mg
- Vitamin B6
- 0.1mg
- Vitamin B12
- 0µg
- Folate
- 27µg
- Vitamin C
- 18mg
Description
Risotto rice, vegetables, red kidney beans and cashew nuts. Recipe from Leeds Polytechnic
References
Updated 2014