Nutrition By Ingredient for Pasta e Fagioli

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This chart shows the nutrition content^* breakdown by ingredient.

Original recipe serves 12.

Ingredients Per serving	Calories	Total Fat (g)	Cholesterol (mg)	Total Sugars (g)	Carbohydrates (g)	Fiber (g)	Protein (g)	Sodium (mg)
kidney beans (42.67 g)	36.27	0.15	0	0.09	6.65	2.73	2.24	145.49
macaroni (37.8 g)	140.24	0.57	0	1.01	28.22	1.21	4.93	2.27
carrots (4.17 g)	1.71	0.01	0	0.2	0.4	0.12	0.04	2.88
celery (2.1 g)	0.34	0	0	0.04	0.06	0.03	0.01	1.68
garlic (0.25 g)	0.37	0	0	0	0.08	0.01	0.02	0.04
white vinegar (1.23 g)	0.22	0	0	0	0	0	0	0.02
prosciutto (9.45 g)	0	0	0	0	0	0	0	0
tomato juice (60.75 g)	10.33	0.03	0	2.16	2.58	0.24	0.46	6.08
parsley (0.31 g)	0.11	0	0	0	0.02	0.01	0.01	0.17
basil (0.29 g)	0.08	0	0	0	0.01	0.01	0.01	0.01
vegetable broth (117.5 g)	5.88	0	0	1	1.5	0	0	470
cayenne pepper (0.06 g)	0.18	0.01	0	0.01	0.03	0.02	0.01	0.02
sugar (0.7 g)	2.71	0	0	0.7	0.7	0	0	0
olive oil (1.13 g)	9.95	1.13	0	0	0	0	0	0.02
onions (6.67 g)	2.67	0.01	0	0.28	0.62	0.11	0.07	0.27
Total:	211.06	1.91	0	5.49	40.87	4.49	7.8	628.95

The macaroni contributes the most calories in this recipe.
The olive oil contributes the most fat in this recipe.
The vegetable broth contributes the most sodium in this recipe.
The macaroni contributes the most carbohydrates in this recipe.

*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.