Butternut Squash Risotto
Packaged product Dairy and Eggs New Coast
Butternut Squash Risotto contains 113 kcal per 100 g. A serving, 1 cup, 151 g (151 g) provides about 171 kcal.
Roughly 71% of its calories come from carbohydrates, with 22% from fat and 7% from protein (estimated with general energy factors).
That is less energy than the typical item in dairy and eggs on FoodFactly, where the median is 248 kcal per 100 g across 42,808 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 113 kcal | |
| Total fat L | 2.7 g | 3% |
| Saturated fat L | 1.3 g | 7% |
| Cholesterol L | 3.3 mg | 1% |
| Sodium L | 272 mg | 12% |
| Total carbohydrates L | 19.2 g | 7% |
| Dietary fiber L | 2 g | 7% |
| Total sugars L | 4.6 g | |
| Added sugars L | 4.6 g | 9% |
| Protein L | 2 g | 4% |
| Calcium L | 26.5 mg | 2% |
| Potassium L | 146 mg | 3% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 7%
- Carbohydrates 71%
- Fat 22%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein2 gin the lowest quarter of dairy and eggs (median 8 g)
- Fiber2 gabove the median for dairy and eggs (median 0.59 g)
- Sugars4.6 gabove the median for dairy and eggs (median 3.8 g)
- Fat2.7 gin the lowest quarter of dairy and eggs (median 10.2 g)
- Saturated fat1.3 gin the lowest quarter of dairy and eggs (median 4.3 g)
- Sodium272 mgabove the median for dairy and eggs (median 236 mg)
- Protein per 100 kcal1.8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- New Coast
- Barcode
- 0840361501002
- Label serving
- 1 cup (151 g)
- Category
- Dairy and Eggs
Ingredients
Ingredients not reported.
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| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Corn & Butter Bean Chowder Regular Soulara | 113 | 4.1 g | 12.4 g | 4.9 g |
| Pear & Vanilla Yoghurt Bonne Maman | 113 | 3.2 g | 17.7 g | 3.2 g |
| Butter Chicken Tullyz | 113 | 2.2 g | 9.3 g | 6.9 g |
| Dairy free oui Yoplait | 113 | 0.71 g | 13.5 g | 5.7 g |
| Butterflied Chicken Waitoa | 113 | 17.4 g | 1.7 g | 4.1 g |
| Egg, Spinach & Edamame Protein Pot Co-op | 113 | 12 g | 1.4 g | 6.2 g |
| Strawberry Dairy-free Fy Yogurt Fynd | 113 | 5.3 g | 11.3 g | 5.3 g |
| A2 Skinny Milk A2 | 113 | 8.3 g | 13 g | 3.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Butternut Squash Risotto?
100 g of Butternut Squash Risotto has 113 kcal. Serving, 1 cup, 151 g (151 g): about 171 kcal.
How much protein is in Butternut Squash Risotto?
Butternut Squash Risotto contains 2 g of protein per 100 g (4% of the 50 g Daily Value), or 3 g in serving, 1 cup, 151 g (151 g). About 7% of its calories come from protein. Compared with other dairy and eggs, that is in the lowest quarter (median 8 g).
How many carbs are in Butternut Squash Risotto?
Butternut Squash Risotto has 19.2 g of total carbohydrates per 100 g, including 2 g of fiber and 4.6 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Butternut Squash Risotto?
Butternut Squash Risotto contains 2.7 g of fat per 100 g, of which 1.3 g is saturated (7% of the Daily Value).
How much sodium is in Butternut Squash Risotto?
100 g contains 272 mg of sodium, 12% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated December 5, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0840361501002. License: ODbL 1.0 (Open Food Facts). Source record dated December 5, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.