Calories in Stouffer’s Lean Cuisine Homestyle Stuffed Cabbage With Meat In Tomato Sauce And Whipped Potatoes
The nutritional table shows the amount of energy (calories), carbohydrate, protein, and fat per unit of each stouffer's lean cuisine homestyle stuffed cabbage with meat in tomato sauce and whipped potatoes item. Saturated fat is also shown as a separate column.
Where there is more than one serving measurement available, click on the serving to select other servings.
Stouffer's Lean Cuisine Homestyle Stuffed Cabbage With Meat In Tomato Sauce And Whipped Potatoes Calories and Macro-Nutrients
| Serving Click to see other units |
Calories | Carb (g) |
Protein (g) |
Total Fat (g) |
Sat. Fat (g) |
|
|---|---|---|---|---|---|---|
| STOUFFER'S LEAN CUISINE Homestyle Stuffed Cabbage with Meat in Tomato Sauce and Whipped Potatoes, frozen meal |
1 package
Other Units
1 package yields1 serving |
199 | 25.8 | 11.6 | 5.6 | 1.7 |
Related information:
A carbohydrate is an organic compound with the general formula Cm(H2O)n, that is, consisting only of carbon, hydrogen and oxygen, the last two in the 2:1 atom ratio. Carbohydrates can be viewed as hydrates of carbon, hence their name.
The term is most common in biochemistry, where it is a synonym of saccharide. The carbohydrates (saccharides) are divided into four chemical groupings: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are commonly referred to as sugars.[1] The word saccharide comes from the Greek word σάκχαρον (sákcharon), meaning "sugar". While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, blood sugar is the monosaccharide glucose, table sugar is the disaccharide sucrose, and milk sugar is the disaccharide lactose (see illustration).
Carbohydrates perform numerous roles in living things. Polysaccharides serve for the storage of energy (e.g., starch and glycogen) and as structural components (e.g., cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (e.g., ATP, FAD, and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, pathogenesis, blood clotting, and development.[2]
In food science and in many informal contexts, the term carbohydrate often means any food that is particularly rich in starch (such as cereals, bread and pasta) or sugar (such as candy, jams and desserts).
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