Printed from https://www.nutritionvalue.org

Romanesca pasta sauce

Instructions
1. Bake capsicum, tomato, nuts and garlic in oil. Optional - add oregano 2. Sweat capsicum and tomato for 10-15 minutes by placing a bowl over them as they cool. 3. Take skin off garlic, capsicum and tomato. 4. Blend ingredients and add quinoa flakes, vinegar and worcestershire sauce. Salt and pepper to taste. 5. Make pasta and top with sauce and parmesan cheese.

#	Ingredient	Amount	Weight per serving	Calories per serving
1	Roasted garlic cloves	54 pieces	10 g	20
2	capsicum	1 red capsicum	10.94 g	2.2
3	Tomatoes, raw	2 whole	13.89 g	2.8
4	Olive oil, basil by Pukara Estate	30 ml	2.33 g	13
5	Worcestershire Sauce by Great Value	1 tsp	0.28 g	0
6	Nuts, almonds	40 g	2.22 g	13
7	Pesto sauce	1 tablespoon	0.89 g	5.2

Summary
Number of servings	18
Weight of ingredients	730 g
Final weight ⓘ	525 g
Serving size	29.2 g

Actions
Analyze nutritional composition per ingredient

Romanesca pasta sauce

Nutrition Facts

Portion Size	29 g

Amount Per Portion	56
Calories

% Daily Value *

Total Fat 3.6g **	5 %

Saturated Fat 0.4g **	2 %

Cholesterol 0.1mg **	0 %

Sodium 34mg	1 %

Total Carbohydrate 5g	2 %

Dietary Fiber 1g **	4 %

Sugar 0.5g

Protein 1.4g **	3 %

Vitamin D 0mcg **	0 %

Calcium 27mg **	2 %

Iron 0.3mg **	2 %

Potassium 109mg **	2 %

* 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.

Share by URL

Add to comparison ⓘ

Add to recipe ⓘ

Download spreadsheet (CSV)

Print page 🖶

Calories by source

Fat (59.41%)

Protein (10.89%)

Carbs (29.70%)

Romanesca pasta sauce nutrition facts and analysis per 29.2 g

Vitamins
Nutrient	Amount	DV
Vitamin A, RAE	5.25 mcg	1 %
Carotene, alpha	8.47 mcg
Carotene, beta	60.24 mcg
Cryptoxanthin, beta	0.9 mcg
Lutein + zeaxanthin	23.42 mcg
Lycopene	390.69 mcg
Retinol	0.38 mcg
Thiamin [Vitamin B1]	0.012 mg	1 %
Riboflavin [Vitamin B2]	0.029 mg	2 %
Niacin [Vitamin B3]	0.171 mg	1 %
Pantothenic acid [Vitamin B5]	0.01 mg	0 %
Vitamin B6	0.015 mg	1 %
Vitamin B12 [Cobalamin]	0 mcg	0 %
Vitamin B12, added	0 mcg
Folate, DFE [Vitamin B9]	2.96 mcg	1 %
Folate, food	2.96 mcg
Folic acid	0 mcg
Vitamin C [Ascorbic acid]	2.3 mg	3 %
Vitamin D	0 mcg	0 %
Vitamin E (alpha-tocopherol)	0.74 mg	5 %
Vitamin E, added	0 mg
Tocopherol, alpha	0.74 mg
Tocopherol, beta	0.01 mg
Tocopherol, delta	0 mg
Tocopherol, gamma	0.01 mg
Vitamin K	1.8 mcg	2 %
Vitamin K1 [Phylloquinone]	1.8 mcg
Dihydrophylloquinone	0 mcg
Betaine	0 mg
Choline	2.3 mg	0 %

Minerals
Nutrient	Amount	DV
Calcium	27 mg	2 %
Copper	0.03 mg	3 %
Iron	0.34 mg	2 %
Magnesium	7.93 mg	2 %
Manganese	0.048 mg	2 %
Phosphorus	15.92 mg	1 %
Potassium	108.6 mg	2 %
Selenium	0.15 mcg	0 %
Sodium	34.47 mg	1 %
Zinc	0.11 mg	1 %

Proteins and Amino acids
Protein by amino acid Alanine (1.50%) Arginine (3.90%) Aspartic acid (4.20%) Glutamic acid (9.70%) Glycine (2.30%) Histidine (0.80%) Isoleucine (1.20%) Leucine (2.30%) Lysine (0.90%) Phenylalanine (1.80%) Proline (1.50%) Serine (1.40%) Threonine (0.90%) Tyrosine (0.70%) Valine (1.30%) Unspecified (64.60%)
Nutrient	Amount	DV
Protein	1.42 g	3 %
Alanine	0.022 g
Arginine	0.055 g
Aspartic acid	0.059 g
Cystine	0.005 g
Glutamic acid	0.138 g
Glycine	0.032 g
Histidine	0.012 g	1 %
Isoleucine	0.017 g	1 %
Leucine	0.033 g	1 %
Lysine	0.013 g	0 %
Methionine	0.003 g
Phenylalanine	0.025 g
Proline	0.022 g
Serine	0.02 g
Threonine	0.013 g	1 %
Tryptophan	0.005 g	1 %
Tyrosine	0.01 g
Valine	0.019 g	1 %
Phenylalanine + Tyrosine	0.035 g	1 %
Methionine + Cysteine	0.008 g	1 %

Carbohydrates
Nutrient	Amount	DV
Carbohydrate	4.99 g	2 %
Fiber	0.98 g	4 %
Starch	0.02 g
Sugars	0.54 g
Fructose	0 g
Galactose	0 g
Glucose	0 g
Lactose	0 g
Maltose	0 g
Sucrose	0.09 g
Net carbs	4.01 g

Fats and Fatty Acids

Fatty acid by type

Saturated (24.75%)

Monounsaturated (54.46%)

Polyunsaturated (20.79%)

Omega-3	Omega-6	Omega-6 / Omega-3 ratio
	0.27 g

Nutrient

Amount

5 %

2 %

Docosanoic acid

Eicosanoic acid

Heptadecanoic acid

Pentadecanoic acid

Tetracosanoic acid

Tridecanoic acid

Cis-hexadecenoic acid

Cis-octadecenoic acid

Heptadecenoic acid

Pentadecenoic acid

Tetracosenoic cis acid

Tetradecenoic acid

Trans-hexadecenoic acid

Trans-octadecenoic acid

α-linolenic acid n-3 (ALA)

γ-linolenic acid n-6 (GLA)

Cis,cis-eicosadienoic n-6 acid

Linoleic acid n-6 (LA)

Eicosadienoic acid

Octadecadienoic CLAs acid

Trans-octadecadienoic acid

Fatty acids, total trans-monoenoic

Fatty acids, total trans-polyenoic

Sterols
Nutrient	Amount	DV
Beta-sitosterol	2.89 mg
Campesterol	0.11 mg
Cholesterol	0.14 mg	0 %
Stigmasterol	0.09 mg

Other
Nutrient	Amount	DV
Alcohol, ethyl	0 g
Ash	0.07 g
Caffeine	0 mg
Theobromine	0 mg
Water	13.41 g

Source:

Public recipes

Please let us know if you have any suggestions on how to make this website better.

Romanesca pasta sauce 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.

Contribute to this site | Contact webmaster

NutritionValue.Org - Nutrition facts exposed

| |

Romanesca pasta sauce

Romanesca pasta sauce

Calories by source

Romanesca pasta sauce nutrition facts and analysis per 29.2 g

Protein by amino acid

Fatty acid by type