Risotto, vegetable, brown rice
15-864
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 136kcal
- Energy (kJ)
- 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)
- Significant
Minerals
- Salt
- 0.18g
- Sodium
- 74mg
- Potassium
- 274mg
- Calcium
- 25mg
- Magnesium
- 40mg
- Phosphorus
- 129mg
- Iron
- 1.06mg
- Copper
- 0.19mg
- Zinc
- 0.8mg
- Chloride
- Significant
- Manganese
- 0.55mg
- Selenium
- 8µg
- Iodine
- Significant
Vitamins
- Carotene
- 82µg
- Retinol equivalent
- 14µg
- Vitamin D
- 0µg
- Vitamin E
- 1.11mg
- Thiamin
- 0.13mg
- Riboflavin
- 0.08mg
- Niacin
- 1.1mg
- Vitamin B6
- 0.14mg
- Vitamin B12
- 0µg
- Folate
- 16µg
- Vitamin C
- 9mg
Note
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
Description
Recipe. Brown rice, vegetables, red kidney beans and cashew nuts. Recipe from Leeds Polytechnic
References
Updated 2014