Burrito with Beans & Cheese
Calories and Nutrition Facts per Serving
-
379
Calories -
11.2 g
Fat -
57.8 g
Carbs -
13.6 g
Protein
| Nutrition Facts | per Serving | % DV |
|---|---|---|
| Caloric Value |
379 kcal
1,588 kJ
|
19.0 % |
| Fat |
11.2 g
|
17.2 % |
| Saturated Fats |
4.3 g
|
19.4 % |
| Monounsaturated Fats |
2.3 g
|
8.0 % |
| Polyunsaturated Fats |
4.1 g
|
27.5 % |
| Carbohydrates |
57.8 g
|
21.6 % |
| Sugars |
3.2 g
|
6.4 % |
| Protein |
13.6 g
|
18.6 % |
| Dietary Fiber |
7.8 g
|
2.6 % |
| Cholesterol |
9.3 mg
|
30.8 % |
| Sodium |
1.0 g
|
0.2 % |
| Water |
98.4 g
|
4.9 % |
| Vitamins | per Serving | % DV |
|---|---|---|
| Vitamin A | < 0.1 mg | 5.3 % |
| Vitamin B1 | 0.4 mg | 32.0 % |
| Vitamin B11 | 0.2 mg | 48.1 % |
| Vitamin B12 | < 0.1 mg | 14.8 % |
| Vitamin B2 | 0.2 mg | 13.2 % |
| Vitamin B3 | 3.7 mg | 23.4 % |
| Vitamin B5 | 0.0 mg | 0.0 % |
| Vitamin B6 | 0.2 mg | 13.2 % |
| Vitamin C | 0.7 mg | 0.9 % |
| Vitamin D | < 0.1 mg | < 0.1 % |
| Vitamin E | 1.0 mg | 8.3 % |
| Vitamin K | < 0.1 mg | < 0.1 % |
| Minerals | per Serving | % DV |
|---|---|---|
| Calcium | 229.4 mg | 22.9 % |
| Copper | 0.3 mg | 30.3 % |
| Iron | 4.4 mg | 29.2 % |
| Magnesium | 62.9 mg | 21.0 % |
| Manganese | 0.8 mg | 42.2 % |
| Phosphorus | 301.6 mg | 43.1 % |
| Potassium | 482.9 mg | 24.1 % |
| Selenium | < 0.1 mg | 72.2 % |
| Zinc | 1.6 mg | 22.7 % |
How to burn 379 calories?
-
Walking
113 min -
Running
36 min -
Swimming
66 min -
Cycling
99 min
Calorie Breakdown
Food Information
Per 100 g / mL serving the food "Burrito with Beans & Cheese" within the category "Dishes & Meals" has a total of 205.0 calories and the following nutrition facts: 7.4 g protein, 31.2 g carbs and 6.1 g fat. All other nutritional information like vitamins and minerals you can find above within the calorie chart for the food "Burrito with Beans & Cheese".
The nutritional information for this food were collected for the first time on 2014-04-15. The values have been updated the last time on 2014-04-15. Our main data sources are nutritional information on producer’s websites, food packaging and the USDA National Nutrient Database for Standard Reference (Release 21).