Pasta with Roasted Eggplant and Tomatoes

Nutrition Facts

• Serving Size1/4 pound pasta with about 3/4 cup sauce
• Calories455
• Protein18 g
• Total Carbohydrate92 g
• Dietary Fiber14 g
• Soluble Fiber3 g
• Insoluble Fiber7 g
• Sugar10 g
• Total Fat4 g
• Saturated Fat1 g
• Monounsaturated Fat0 g
• Polyunsaturated Fat1 g
• Trans Fatty Acid (tfa)0 g
• Omega-3 Fatty Acid0 g
• Omega-6 Fatty Acid1 g
• Cholesterol83 mg
• Percent Calories from Fat7 %
• Percent Calories from Protein15 %
• Percent Calories from Carbohydrate78 %

• Vitamins:
• Vitamin A2164 IU
• Vitamin B1- Thiamin1 mg
• Vitamin B2 - Riboflavin1 mg
• Vitamin B3 - Niacin7 mg
• Vitamin B61 mg
• Pantothenic Acid1 mg
• Vitamin B120 mcg
• Biotin0 mcg
• Folate266 mcg
• Vitamin C31 mg
• Vitamin D0 IU
• Vitamin E5 IU
• Vitamin K1 mcg
• Iron7 mg
• Zinc2 mg
• Calcium95 mg
• Phosphorus305 mg
• Potassium1430 mg
• Sodium459 mg