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Linguini and scallops with a tomato cream sauce - Recipe and Nutrition Facts
84

Linguini and scallops with a tomato cream sauce Recipe

Linguini and scallops with a tomato cream sauce has a high-calorie, high-carb, average-fat and high-protein content. It is a good source of Vitamin A, Vitamin C, Thiamin, Riboflavin and Niacin.

The food contains 56.2g of carbs. The carbohydrate profile of the the food reveals it is high in complex carbs and low 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 low sugar content puts it in the bottom 20 percentile. This is a good thing for people watching their sugar intake. With 22.3 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 average fat content, it could be suitable option, especially if you're watching your fat intake for health reasons. 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 an average 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 high in Selenium, an important antioxidant especially in combination with Vitamin E. Given that this is also average in Vitamin E, it is qualifies as good food source.

Ideally consumed as a Main Dish.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 84, for Linguini and scallops with a tomato cream sauce, and we advise that this food on a regular basis.

Calorie Breakdown

 Calories from Protein21%
 Calories from Fat26%
 Calories from Carbs53%

Why this is good for you

  • Very high in Protein
  • High in Niacin
  • Very high in Vitamin A
  • Very high in Vitamin C
  • High in Riboflavin
  • Very high in Thiamin

Why this is bad for you

Vitamin Analysis

NameAmount%DVRankInterpretation
Vitamin A2280 IU45.6%
Vitamin C104.2 mg173.7%
Vitamin D4 IU1%
Vitamin E2.1 mg6.9%
Thiamin0.66 mg43.9%
Riboflavin0.37 mg21.6%
Niacin5.5 mg27.7%
Vitamin B60.27 mg13.6%
Folate72 mcg18%
Vitamin B121.2 mcg19.4%
Pantothenic Acid0.28 mg2.8%

Mineral Analysis

NameAmount%DVRankInterpretation
Calcium81 mg8.1%
Iron3.2 mg17.9%
Magnesium67.6 mg16.9%
Phosphorus204 mg20.4%
Potassium529.8 mg15.1%
Sodium191.7 mg8%
Zinc1.1 mg7%
Copper0.14 mg7.2%
Manganese0.32 mg16%
Selenium17.2 mcg24.6%

Carbohydrate Analysis

NameAmount%DVRankInterpretation
Total Carbohydrate56.2 g18.7%
Dietary Fiber9.7 g38.8%
Sugars4.1 g

Protein Analysis

NameAmount%DVRankInterpretation
Protein22.3 g44.6%

Fat Analysis

NameAmount%DVRankInterpretation
Total Fat12.4 g19.1%
Saturated Fat2.7 g13.5%
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.4 g

Popular Questions Asked

Nutrition Facts

Serving size

Amount Per Serving

Calories 390 Calories from Fat 0

% Daily Value *

Total Fat 12.4 g 19.1%

Saturated Fat 2.7 g 13.5%

Trans Fat

Cholesterol 35 mg 11.7%

Sodium 191.7 mg 8%

Total Carbohydrates 56.2 g 18.7%

Dietary Fiber 9.7 g38.8%

Sugars 4.1 g

Protein 22.3 g 44.6%

Vitamin A 45.6% Vitamin C 173.7%

Calcium 8.1% Iron 17.9%

*Based on a 2000 Calorie diet

Source: http://recipes.sparkpeople.com/recipe-calories.asp?recipe=1063583 Embed Table:

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