Risotto, vegetable, brown rice

15-864

Nutrition

g

Macronutrients

Energy
136kcal
573kj
Protein
4g
Fat
6.2g
Saturated fatty acids
0.72g
Monounsaturated fatty acids
3.45g
Polyunsaturated fatty acids
1.63g
Carbohydrate
17.3g
Total sugars
1.8g
Fibre (AOAC)

Minerals

Salt
0.18g
Sodium
74mg
Potassium
274mg
Calcium
25mg
Magnesium
40mg
Phosphorus
129mg
Iron
1.06mg
Copper
0.19mg
Zinc
0.8mg
Chloride
Manganese
0.55mg
Selenium
8µg
Iodine

Vitamins

Carotene
82µg
Retinol equivalent
14µg
Vitamin D
0µg
Vitamin E
1.11mg
Vitamin K1
Thiamin
0.13mg
Riboflavin
0.08mg
Niacin
1.1mg
Vitamin B6
0.14mg
Vitamin B12
0µg
Folate
16µg
Vitamin C
9mg

Description

Recipe. Brown rice, vegetables, red kidney beans and cashew nuts. Recipe from Leeds Polytechnic

References

Updated 2014