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Wegmans - Recipes Mussels with Clam Sauce over Linguine - Nutrition Facts
78

Mussels with Clam Sauce over Linguine

Wegmans - Recipes - Mussels with Clam Sauce over Linguine has a high-calorie, high-carb, high-fat and high-protein content.

With 16 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Moreover, the high fat content makes it unsuitable if you're on a low-fat diet plan.

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.

It belongs to Italian cuisine.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 78, for Wegmans - Recipes - Mussels with Clam Sauce over Linguine, and we advise that this food in moderation.

Calorie Breakdown

 Calories from Protein15%
 Calories from Fat33%
 Calories from Carbs52%

Why this is good for you

  • High in Dietary Fiber
  • Very high in Protein

Why this is bad for you

  • High in Sodium

Mineral Analysis

NameAmount%DVRankInterpretation
Sodium600 mg25%

Carbohydrate Analysis

NameAmount%DVRankInterpretation
Total Carbohydrate56 g18.7%
Dietary Fiber6 g24%

Protein Analysis

NameAmount%DVRankInterpretation
Protein16 g32%

Fat Analysis

NameAmount%DVRankInterpretation
Total Fat16 g24.6%
Saturated Fat3 g15%

Popular Questions Asked

Nutrition Facts

Serving size

Amount Per Serving

Calories 440 Calories from Fat 144

% Daily Value *

Total Fat 16 g 24.6%

Saturated Fat 3 g 15%

Trans Fat

Cholesterol 20 mg 6.7%

Sodium 600 mg 25%

Total Carbohydrates 56 g 18.7%

Dietary Fiber 6 g24%

Sugars

Protein 16 g 32%

Vitamin A Vitamin C

Calcium Iron

*Based on a 2000 Calorie diet

Source: http://calorielab.com/restaurants/wegmans--recipes/mussels-with-clam-sauce-over-linguine/4129/53148 Embed Table:

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