Rasberry and pistachio cupcakes Recipe
Rasberry and pistachio cupcakes has a average-calorie, average-carb, average-fat and average-protein content. It is a good source of Vitamin C.
The food contains 29.3g of carbs. The carbohydrate profile of the the food reveals it is low in complex carbs and high 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 sugar content is among the bottom 20 percentile. This is for people watching their sugar intake. With 4.7 gms of protein, it is average in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
Not only that, the average fat content of this product makes it suitable to be eaten when trying to lose weight. It's average MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
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.
While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a low density of Sodium, it is suitable if you are aiming for a healthy, low-sodium diet. It is also average in Magnesium, an essential micronutrient that regulates functioning of muscles and nerves and heart beat. It is also an average source of Selenium, which is an important antioxidant especially in combination with vitamin E.
Ideally consumed as a Dessert.
Based on the composite nutritive standing Rasberry and pistachio cupcakes has been given a composite ranking of 30, and in moderation.
Calorie Breakdown
| Calories from Protein | 8% | |
| Calories from Fat | 45% | |
| Calories from Carbs | 48% |
Why this is good for you
- High in Vitamin C
- Low in Sodium
Why this is bad for you
- High in Cholesterol
- High in Saturated Fat
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 340 IU | 6.8% | ||
| Vitamin C | 13.1 mg | 21.8% | ||
| Vitamin D | 11.2 IU | 2.8% | ||
| Vitamin E | 0.8 mg | 2.7% | ||
| Thiamin | 0.15 mg | 9.8% | ||
| Riboflavin | 0.13 mg | 7.7% | ||
| Niacin | 0.58 mg | 2.9% | ||
| Vitamin B6 | 0.22 mg | 11.1% | ||
| Folate | 24.4 mcg | 6.1% | ||
| Vitamin B12 | 0.14 mcg | 2.4% | ||
| Pantothenic Acid | 0.35 mg | 3.5% |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 24 mg | 2.4% | ||
| Iron | 0.99 mg | 5.5% | ||
| Magnesium | 20.4 mg | 5.1% | ||
| Phosphorus | 94 mg | 9.4% | ||
| Potassium | 177.9 mg | 5.1% | ||
| Sodium | 60.9 mg | 2.5% | ||
| Zinc | 0.51 mg | 3.4% | ||
| Copper | 0.17 mg | 8.3% | ||
| Manganese | 0.3 mg | 15.1% | ||
| Selenium | 8.1 mcg | 11.5% |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 29.3 g | 9.8% | ||
| Dietary Fiber | 1.9 g | 7.6% | ||
| Sugars | 22 g |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 4.7 g | 9.4% |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 12.2 g | 18.8% | ||
| Saturated Fat | 4.9 g | 24.5% | ||
| Monounsaturated Fat | 4.6 g | |||
| Polyunsaturated Fat | 1.9 g |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 239 Calories from Fat 0
% Daily Value *
Total Fat 12.2 g 18.8%
Saturated Fat 4.9 g 24.5%
Trans Fat
Cholesterol 73 mg 24.3%
Sodium 60.9 mg 2.5%
Total Carbohydrates 29.3 g 9.8%
Dietary Fiber 1.9 g7.6%
Sugars 22 g
Protein 4.7 g 9.4%
Vitamin A 6.8% Vitamin C 21.8%
Calcium 2.4% Iron 5.5%
*Based on a 2000 Calorie diet
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