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Burrata with Leak-Pea Puree

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Instructions
cook peas in water. Cut the leek into slices and cook them in a pan. Blend the cooked peas and cooked leek in a mixer with butter, cream, salt, and pepper. Slice the tomatoes. Serve with Tomatoes, Burrata, and Puree on a plate add salt and pepper.
#IngredientAmountWeight
per serving
Calories
per serving
1Peas, raw, green200 g66.67 g54
2Leek, raw200 g66.67 g41
3Butter, without salt15 g5 g36
4Cream, light1 fl oz = 30 g10 g20
5Tomatoes, raw400 g133.33 g24
6Burrata cheese by Safeway, Inc.250 g83.33 g208
Summary
Number of servings3
Weight of ingredients1095 g
Final weight
Serving size365 g
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Analyze nutritional composition per ingredient

Burrata with Leak-Pea Puree

Nutrition Facts
Portion Size365 g
Amount Per Portion382
Calories
% Daily Value *
Total Fat 25g 32 %
   Saturated Fat 16g 80 %
Cholesterol 76mg 25 %
Sodium 209mg 9 %
Total Carbohydrate 28g 10 %
   Dietary Fiber 6.6g 24 %
   Sugar 10g
Protein 15g 30 %
Vitamin D 0.1mcg ** 0 %
Calcium 258mg 20 %
Iron 2.8mg 16 %
Potassium 613mg 13 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Burrata with Leak-Pea Puree nutrition facts and analysis per 365 g

Vitamins
NutrientAmount DV
Vitamin A, RAE 182.86 mcg20 %
  Carotene, alpha 148.67 mcg
  Carotene, beta 1576.27 mcg
  Cryptoxanthin, beta 0 mcg
  Lutein + zeaxanthin 3082 mcg
  Lycopene 3430.67 mcg
  Retinol 45.25 mcg
Thiamin [Vitamin B1]0.268 mg22 %
Riboflavin [Vitamin B2]0.154 mg12 %
Niacin [Vitamin B3]2.463 mg15 %
Pantothenic acid [Vitamin B5]0.075 mg2 %
Vitamin B6 0.379 mg22 %
Vitamin B12 [Cobalamin]0.02 mcg1 %
  Vitamin B12, added 0 mcg
Folate, DFE [Vitamin B9]106.35 mcg27 %
  Folate, food 106.35 mcg
  Folic acid 0 mcg
Vitamin C [Ascorbic acid]53.1 mg59 %
Vitamin D 0.11 mcg1 %
  Vitamin D2 0 mcg
  Vitamin D3 0 mcg
Vitamin E (alpha-tocopherol) 1.55 mg10 %
  Vitamin E, added 0 mg
  Tocopherol, alpha 1.55 mg
  Tocopherol, beta 0 mg
  Tocopherol, delta 0.01 mg
  Tocopherol, gamma 0.63 mg
  Tocotrienol, alpha 0 mg
  Tocotrienol, beta 0 mg
  Tocotrienol, delta 0 mg
  Tocotrienol, gamma 0 mg
Vitamin K 58.8 mcg49 %
  Vitamin K1 [Phylloquinone]58.8 mcg
Betaine 0.1 mg
Choline 36.7 mg7 %

Minerals
NutrientAmount DV
Calcium 257.96 mg20 %
Copper 0.28 mg31 %
Fluoride 0.1 mcg
Iron 2.75 mg15 %
Magnesium 56.34 mg13 %
Manganese 0.273 mg12 %
Phosphorus 137.73 mg11 %
Potassium 613.47 mg13 %
Selenium 2.38 mcg4 %
Sodium 209.41 mg9 %
Zinc 1.17 mg11 %

Proteins and Amino acids
NutrientAmount DV
Protein 15.05 g30 %
  Alanine 0.161 g
  Arginine 0.287 g
  Aspartic acid 0.334 g
  Cystine 0.021 g
  Glutamic acid 0.503 g
  Glycine 0.124 g
  Histidine 0.072 g6 %
  Isoleucine 0.133 g9 %
  Leucine 0.219 g6 %
  Lysine 0.214 g7 %
  Methionine 0.056 g
  Phenylalanine 0.135 g
  Proline 0.119 g
  Serine 0.123 g
  Threonine 0.137 g8 %
  Tryptophan 0.026 g6 %
  Tyrosine 0.078 g
  Valine 0.16 g8 %
  Phenylalanine + Tyrosine 0.213 g8 %
  Methionine + Cysteine 0.056 g4 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 27.59 g10 %
  Fiber 6.6 g24 %
  Sugars 10.26 g
    Fructose 0.26 g
    Galactose 0 g
    Glucose 0.08 g
    Lactose 0 g
    Maltose 0.11 g
    Sucrose 3.33 g
  Net carbs 20.99 g

Fats and Fatty Acids


Omega-3Omega-6 Omega-6 / Omega-3 ratio
0.02 g0.11 g5.00

NutrientAmount DV
Fat 24.558 g31 %
  Saturated fatty acids 15.561 g78 %
    Butanoic acid 0.2 g
    Decanoic acid 0.172 g
    Dodecanoic acid 0.182 g
    Eicosanoic acid 0.007 g
    Heptadecanoic acid 0.028 g
    Hexadecanoic acid 1.639 g
    Hexanoic acid 0.131 g
    Octadecanoic acid 0.689 g
    Octanoic acid 0.078 g
    Tetradecanoic acid 0.54 g
  Monounsaturated fatty acids 1.691 g
    Cis-hexadecenoic acid 0.048 g
    Cis-octadecenoic acid 0.849 g
    Docosenoic acid 0 g
    Eicosenoic acid 0.008 g
    Hexadecenoic acid 0.125 g
    Octadecenoic acid 1.481 g
    Trans-octadecenoic acid 0.149 g
  Polyunsaturated fatty acids 0.576 g
    α-linolenic acid n-3 (ALA) 0.02 g
    Linoleic acid n-6 (LA) 0.11 g
    Docosahexaenoic n-3 acid (DHA) 0 g
    Docosapentaenoic n-3 acid (DPA) 0.001 g
    Eicosapentaenoic n-3 acid (EPA) 0.001 g
    Eicosatetraenoic acid 0.003 g
    Octadecadienoic CLAs acid 0.013 g
    Octadecadienoic acid 0.409 g
    Octadecatetraenoic acid 0 g
    Octadecatrienoic acid 0.158 g
  Fatty acids, total trans 0 g

Sterols
NutrientAmount DV
Beta-sitosterol 0.2 mg
Campesterol 0 mg
Cholesterol 75.82 mg25 %
Stigmasterol 0 mg

Other
NutrientAmount DV
Alcohol, ethyl 0 g
Ash 0.58 g
Caffeine 0 mg
Theobromine 0 mg
Trans-Octadecadienoic acid 0.01 g
Water 242.12 g

Source:Public recipes
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Burrata with Leak-Pea Puree recipe nutrition value and analysis. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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