1 serving (350 grams) contains 600 calories, 25.0 grams of protein, 20.0 grams of fat, and 80.0 grams of carbohydrates.
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Nutrition Information
Calories |
405.4 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 33.8 mg | 11% | |
| Sodium | 540.5 mg | 23% | |
| Total Carbohydrates | 54.1 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Sugars | 3.4 g | ||
| protein | 16.9 g | 33% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 270.3 mg | 20% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 405.4 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Pizzoccheri della valtellina
Pizzoccheri della Valtellina is a hearty, traditional pasta dish from the Lombardy region of Northern Italy, specifically Valtellina. Made with buckwheat flour and wheat flour, the dark, flat ribbons of pizzoccheri are typically cooked with potatoes, cabbage, or Swiss chard. The flavorful dish is generously layered with butter, garlic, sage, and melted cheese, traditionally Bitto or Valtellina Casera. Buckwheat flour provides a boost of fiber and essential minerals like magnesium and zinc, contributing to digestive and heart health. Vegetables in the dish add vitamins and antioxidants. However, Pizzoccheri’s richness lies in its heavy use of butter and cheese, making it calorie-dense and high in saturated fats. Though indulgent, the combination of rustic ingredients reflects its origin in a mountain cuisine designed to sustain and energize. Moderation is key to enjoying this comforting Northern Italian classic while balancing its nutritional profile.
Data Sources & Scientific References
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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