Baked Rotini Pasta With Ricotta Pesto Recipe
Baked Rotini Pasta With Ricotta Pesto has a very high-calorie, very high-carb, very high-fat and very high-protein content. It is a good source of Iron, Vitamin B6, Vitamin B12, Thiamin, Riboflavin, Niacin and Folate.
The food contains 146.5g of carbs. The carbohydrate profile of the the food reveals it is very 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. With 97.2 gms of protein, it is very high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
Because of its very high fat content, it could be unsuitable option, especially if you're watching your fat intake for health reasons. It's very high MUFA and average PUFA. It is also ranked in the top 10 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
It a good source of Vitamin B6 and Vitamin B12.
It gives a good yield of Iron at 9 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. It has a very high density of Sodium, thus making it unsuitable for a low-sodium diet. Besides other nutrients, it is very 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. It is also a very high source of Selenium, which is an important antioxidant especially in combination with vitamin E.
It belongs to Italian cuisine. Ideally consumed as a Main Dish.
Based on the composite nutritive standing Baked Rotini Pasta With Ricotta Pesto has been given a composite ranking of 11, and sparingly.
Calorie Breakdown
| Calories from Protein | 19% | |
| Calories from Fat | 51% | |
| Calories from Carbs | 29% |
Why this is good for you
- Very high in Protein
- Very high in Vitamin B6
- Very high in Niacin
- Very high in Riboflavin
- Very high in Thiamin
- Very high in Dietary Fiber
Why this is bad for you
- Very high in Cholesterol
- Very high in Saturated Fat
- Very high in Sodium
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 0.82 IU | 0.02% | Mid 40% | Average |
| Retinol | 178.1 mcg | |||
| Vitamin C | 1.1 mg | 1.8% | Mid 40% | Average |
| Vitamin D | 15.6 IU | 3.9% | Top 30% | High |
| Thiamin | 0.55 mg | 36.4% | Top 10% | Very High |
| Riboflavin | 0.55 mg | 32.1% | Top 10% | Very High |
| Niacin | 3.8 mg | 19.1% | Top 30% | High |
| Vitamin B6 | 0.27 mg | 13.7% | Top 30% | High |
| Folate | 131.7 mcg | 32.9% | Top 10% | Very High |
| Folic Acid | 102.2 mcg | |||
| Vitamin B12 | 1.1 mcg | 18.2% | Top 10% | Very High |
| Pantothenic Acid | 0.55 mg | 5.5% | Top 30% | High |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 0.27 mg | 0.03% | Bottom 30% | Low |
| Iron | 2.5 mg | 13.7% | Top 10% | Very High |
| Magnesium | 60.1 mg | 15% | Top 10% | Very High |
| Phosphorus | 0.27 mg | 0.03% | Bottom 30% | Low |
| Potassium | 0.27 mg | 0.01% | Bottom 30% | Low |
| Sodium | 498.3 mg | 20.8% | Top 30% | High |
| Zinc | 3 mg | 20% | Top 10% | Very High |
| Copper | 0.27 mg | 13.7% | Top 10% | Very High |
| Manganese | 0.55 mg | 27.3% | Top 30% | High |
| Selenium | 50 mcg | 71.4% | Top 10% | Very High |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 40 g | 13.3% | Top 30% | High |
| Dietary Fiber | 2.3 g | 9.1% | Top 30% | High |
| Sugars | 1.7 g | |||
| Glucose | 0.3 mg | |||
| Fructose | 0 mg | |||
| Lactose | 0 mg | |||
| Maltose | 0.8 mg | |||
| Galactose | 0 mg |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 26.6 g | 53.1% | Top 10% | Very High |
| Tryptophan | 0.3 mg | |||
| Threonine | 1.1 mg | |||
| Isoleucine | 1.4 mg | |||
| Leucine | 1.4 mg | |||
| Lysine | 1.9 mg | |||
| Methionine | 0.5 mg | |||
| Cystine | 0.3 mg | |||
| Phenylalanine | 1.4 mg | |||
| Tyrosine | 1.1 mg | |||
| Valine | 1.4 mg | |||
| Arginine | 1.1 mg | |||
| Histidine | 0.8 mg | |||
| Alanine | 1.1 mg | |||
| Aspartic Acid | 1.9 mg | |||
| Glutamic Acid | 6.6 mg | |||
| Glycine | 0.8 mg | |||
| Proline | 0 mg | |||
| Serine | 1.1 mg | |||
| Hydroxyproline | 0 mg |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 31.4 g | 48.3% | Top 10% | Very High |
| Saturated Fat | 14.2 g | 71.2% | Top 10% | Very High |
| Monounsaturated Fat | 12.8 g | |||
| Polyunsaturated Fat | 2.5 g |
Other Nutrients Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Alcohol | 0 g | |||
| Ash | 3.3 g | |||
| Caffeine | 0 mg | |||
| Theobromine | 0 mg |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 2010 Calories from Fat 1034
% Daily Value *
Total Fat 114.9 g 176.8%
Saturated Fat 52.1 g 260.5%
Trans Fat
Cholesterol 286.5 mg 95.5%
Sodium 1823.9 mg 76%
Total Carbohydrates 146.5 g 48.8%
Dietary Fiber 8.3 g33.2%
Sugars 6.2 g
Protein 97.2 g 194.4%
Vitamin A 0.1% Vitamin C 6.7%
Calcium 0.1% Iron 50%
*Based on a 2000 Calorie diet
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