Chicken & Veggie Pasta Bowl
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 74.37 g | 27% |
| Net Carbohydrates | 62.16 g | 25% |
| Sugars | 7.2 g | 21% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 12.2 g | 44% |
| Protein | 72 g | 144% |
| Total Fat | 37.87 g | 49% |
| Saturated Fat | 10.04 g | 50% |
| Monounsaturated Fat | 19.29 g | - |
| Polyunsaturated Fat | 4.89 g | - |
| Trans Fat | 0.24 g | 100% |
| Cholesterol | 152.1 mg | 51% |
| Vitamins | ||
| Vitamin A | 1834.62 mcg | 204% |
| Vitamin C | 114.14 mg | 127% |
| Vitamin D | 0.51 mcg | 3% |
| Minerals | ||
| Sodium | 607.31 mg | 26% |
| Potassium | 1416.42 mg | 30% |
| Calcium | 443.09 mg | 34% |
| Magnesium | 234.36 mg | 56% |
| Iron | 8.08 mg | 45% |
| Zinc | 6.05 mg | 55% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
204%
Vitamin C
127%
Vitamin D
3%
Vitamin E
42%
Vitamin K
256%
Vitamin B1
51%
Vitamin B2
82%
Vitamin B3
193%
Vitamin B5
77%
Vitamin B6
89%
Vitamin B7
35%
Vitamin B9
25%
Vitamin B12
36%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
34%
Iron
45%
Magnesium
56%
Phosphorus
76%
Potassium
30%
Sodium
26%
Zinc
55%
Copper
109%
Manganese
150%
Selenium
236%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
66%
Isoleucine
82%
Valine
88%
Lysine
49%
Tryptophan
97%
Threonine
60%
Phenylalanine
110%
Methionine
75%
Histidine
76%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 900 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
2 h 12 min
Jogging
1 h 54 min
Cycling
1 h 57 min
Walking
3 h 32 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
A Chicken Veggie Pasta Bowl provides lean protein from chicken, which supports muscle and bone health by supplying essential amino acids and aids in weight management by contributing to satiety, according to WebMD. Its pasta component, like other pasta products, has been shown in research to lead to significantly lower postprandial blood glucose responses compared to other carbohydrates like bread and couscous due to its sustained structural integrity during digestion, and is not associated with weight gain when consumed within a healthy diet, while its vegetable components, like other raw vegetables, contribute essential nutrients with negligible saturated fat, trans fat, and cholesterol, as stated by the FDA.
1. Nutrition Information for Raw Vegetables
Source: FDA, 2024
Summary: Most vegetables contain negligible amounts of saturated fat, trans fat, and cholesterol.
2. Chicken: Health Benefits, Nutrients per Serving, Preparation Information, and More
Source: WebMD
Summary: Chicken breast is a lean protein source that supports stronger bones and muscles, aids in weight management, and can improve mood due to its tryptophan content.
Read More: https://www.webmd.com/diet/health-benefits-chicken
3. Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults.
Source: PubMed
Summary: Pasta products like spaghetti and penne lead to significantly lower postprandial blood glucose responses compared to couscous and bread, even when containing the same amount of available carbohydrate, due to pasta's sustained structural integrity during digestion.
Read More: https://pubmed.ncbi.nlm.nih.gov/34669959/
4. How Many Calories in Chicken? Breast, Thigh, Wing, and More
Source: Healthline, 2018
Summary: Chicken is a popular source of lean protein, with its nutritional values varying significantly based on the specific cut and whether the skin is included.
Read More: https://www.healthline.com/nutrition/calories-in-chicken
5. Breasts Vs. Thighs — Which Is More Nutritious?
Source: Academy of Nutrition and Dietetics
Summary: Chicken, when consumed without skin, is a popular and healthier alternative to red meat due to its lower saturated fat content.
Read More: https://www.eatright.org/food/food-groups/protein-foods/breasts-vs-thighs-which-is-more-nutritious
6. Impact of Pasta Intake on Body Weight and Body Composition: A Technical Review.
Source: PubMed
Summary: Pasta intake is either inversely associated with or has no association with overweight or obesity in healthy children and adults, and does not contribute to weight gain when consumed within the context of a healthy diet.
Read More: https://pubmed.ncbi.nlm.nih.gov/37375591/
