Tortellini Nutrition Facts

307 calories in 100 g

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Tortellini, pasta with cheese filling
Weight Loss Rating:
Total Calories:307 calories in Tortellini, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.07 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:61% carbohydrates; 21% fats; 18% proteins
Fats:7.23 g (65 calories, 7% by weight)
Carbohydrates:47 g (188 calories, 47% by weight)
Proteins:13.50 g (54 calories, 14% by weight)
Alcohol:~
Water:30.50 g (31% by weight)
Fat Composition:59% saturated; 34% monounsaturated; 8% polyunsaturated
Trans Fat :~
Dietary Fiber:1.90 g (2% by weight)
Cholesterol:42 mg
Caffeine:~
Serving Sizes: 100 g
0.8 cup
Food Group:Meals, Entrees, and Sidedishes
USDA #:22901
Related: HORMEL Roast Beef Hash, canned entree
Pepperoni Pizza
Vitamin A:143 IU
Retinol:37 mcg
Retinol Activity Equivalent:38 mcg
α-Carotene:~
β-Carotene:11 mcg
β-Cryptoxanthin:1 mcg
Lycopene:~
Lutein + Zeaxanthin:32 mcg
Vitamin B-1:310 mcg
Vitamin B-2:310 mcg
Vitamin B-3:2.69 mg
Vitamin B-5:~
Vitamin B-6:40 mcg
Vitamin B-9:74 mcg
Food folate:12 mcg
Dietary Folate Equivalent:117 mcg
Folic acid:62 mcg
Vitamin B-12:0.16 mcg
Added Vitamin B-12:~
Choline:5.40 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:160 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.30 mcg
Calcium (Ca):0.15 g
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):1.50 mg
Magnesium (Mg):21 mg
Manganese (Mn):~
Phosphorus (P):0.21 g
Potassium (K):89 mg
Selenium (Se):23.90 mcg
Sodium (Na):0.34 g
Zinc (Zn):1.02 mg
Cholesterol:42 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:47 g
Dietary Fiber:1.90 g
Sugars Total:0.95 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:13.50 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:7.23 g
Saturated fatty acids:3.60 g
Monounsaturated fatty acids:2.06 g
Polyunsaturated fatty acids:0.46 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.26 g
Hexanoic/Caproic [6:0]:80 mg
Octanoic/Caprylic [8:0]:50 mg
Decanoic/Capric [10:0]:0.12 g
Dodecanoic/Lauric [12:0]:0.15 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.59 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.63 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.53 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.13 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.82 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.37 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:80 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:4 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:1 mg
Ash:1.77 g
Caffeine:~
Theobromine:~
Product Type:Tortellini
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:4 / 10
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Did you know?...Onions contain quercetin, a flavonoid - one category of antioxidant compounds. Studies have indicated that quercetin helps to eliminate free radicals in the body, to inhibit low-density lipoprotein oxidation, to protect and regenerate vitamin E and to inactivate the harmful effects of chelate metal ions.
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