Easter Leftovers Casserole has a very high-calorie, high-carb, high-fat and high-protein content. It is a good source of Calcium, Iron, Vitamin B6, Vitamin C, Thiamin and Niacin.
The food contains 64.6g of carbs. The carbohydrate profile of the the food reveals it is high in complex carbs and average in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its average sugar content puts it in the bottom 20 percentile. This is a good thing for people watching their sugar intake. With 21.1 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
Because of its high fat content, it could be unsuitable option, especially if you're watching your fat intake for health reasons.
It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
It gives a good yield of Iron at 3.96 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a high density of Sodium, it is unsuitable if you are aiming for a healthy, low-sodium diet. Besides other nutrients, it is high in Magnesium, which is an essential micronutrient needed to keep muscle and nerve functioning normal and heart beat rhythmic. It also helps to support a healthy immune system, and keeps bones strong.
Ideally consumed as a Main Dish.
Based on the composite nutritive standing Easter Leftovers Casserole has been given a composite ranking of 46, and in moderation.
Calories from Protein | 14% | |
Calories from Fat | 45% | |
Calories from Carbs | 42% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Vitamin A | 650 IU | 13% | ||
Vitamin C | 51.6 mg | 86% | ||
Thiamin | 0.92 mg | 61% | ||
Niacin | 16.4 mg | 82% | ||
Vitamin B6 | 1.3 mg | 66% | ||
Folate | 80 mcg | 20% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Calcium | 240 mg | 24% | ||
Iron | 4 mg | 22% | ||
Magnesium | 124 mg | 31% | ||
Potassium | 1322 mg | 37.8% | ||
Sodium | 1139 mg | 47.5% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Total Carbohydrate | 64.6 g | 21.5% | ||
Dietary Fiber | 4.2 g | 16.8% | ||
Sugars | 6.6 g |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Protein | 21.1 g | 42.2% |
Name | Amount | %DV | Rank | Interpretation |
---|---|---|---|---|
Total Fat | 30.6 g | 47.1% | ||
Saturated Fat | 15.5 g | 77.5% |
Serving size
Amount Per Serving
Calories 612 Calories from Fat 275
% Daily Value *
Total Fat 30.6 g 47.1%
Saturated Fat 15.5 g 77.5%
Trans Fat
Cholesterol 112 mg 37.3%
Sodium 1139 mg 47.5%
Total Carbohydrates 64.6 g 21.5%
Dietary Fiber 4.2 g16.8%
Sugars 6.6 g
Protein 21.1 g 42.2%
Vitamin A 13% Vitamin C 86%
Calcium 24% Iron 22%
*Based on a 2000 Calorie diet
Per Serving | Calories 293
Protein 20.3 g | Carbs 13 g | Fat 17.7 g
Per Serving | Calories 310
Protein 36.8 g | Carbs 28.2 g | Fat 5.3 g
Per Serving | Calories 827
Protein 29.1 g | Carbs 64.3 g | Fat 51.7 g
Per Serving | Calories 601
Protein 32.8 g | Carbs 62 g | Fat 25.2 g
Per Serving | Calories 438
Protein 16.5 g | Carbs 43.6 g | Fat 22 g
Per Serving | Calories 526
Protein 40.6 g | Carbs 30.2 g | Fat 26.3 g
Per Serving | Calories 112
Protein 13.1 g | Carbs 13.4 g | Fat 1 g
Per Serving | Calories 416
Protein 30.1 g | Carbs 38.9 g | Fat 15.2 g