Toast with Figs, Ricotta, and Honey

Toast with Figs, Ricotta, and Honey
Fat 17% Carbs 68% Protein 15%
Percent Calories

1 serving of toast with figs, ricotta, and honey contains 240 Calories. The macronutrient breakdown is 68% carbs, 17% fat, and 15% protein. This is a good source of protein (17% of your Daily Value) and calcium (20% of your Daily Value).

Makes
1 serving
Prep Time
5 minutes

Ingredients

Directions

  1. Toast bread to your liking. Slice dried figs. Top toast with ricotta cheese, dried figs, and sprinkle with honey. Enjoy!

Nutrition Facts

For 1 serving of toast with figs, ricotta, and honey (112g)

Nutrient Value %DV
Calories 240
Fats 5g 6%
Saturated fats 3g 13%
Trans fats 0g
Cholesterol 14mg 5%
Sodium 176mg 8%
Carbs 42g 15%
Net carbs 39g
Fiber 3g 12%
Sugar 27g
Protein 9g
Calcium 200mg 20%
Iron 1mg 17%
Potassium 254mg 5%
Vitamin D 0μg 0.3%
Vitamins and Minerals
Alpha carotene 0μg
Beta carotene 11μg
Caffeine 0mg
Choline 18mg 3%
Copper 0.1mg 15%
Fluoride 1μg
Folate (B9) 20μg 5%
Lycopene 0μg
Magnesium 40mg 9%
Manganese 1mg 31%
Niacin 1mg 9%
Pantothenic acid 0.4mg 7%
Phosphorus 157mg 22%
Retinol 49μg
Riboflavin (B2) 0.2mg 12%
Selenium 15μg 28%
Theobromine 0mg
Thiamine 0.1mg 11%
Vitamin A IU 181IU
Vitamin A 50μg 6%
Vitamin B12 0.1μg 6%
Vitamin B6 0.1mg 7%
Vitamin C 0.3mg 0.3%
Vitamin D IU 3IU
Vitamin D2 0μg
Vitamin D3 0μg
Vitamin E 1mg 6%
Vitamin K 5μg 4%
Zinc 1mg 11%
Sugars
Sugar 27g
Sucrose 0.2g
Glucose 12g
Fructose 13g
Lactose 0g
Maltose 1g
Galactose 1g
Starch 9g
Fats
Saturated fats 3g 13%
Monounsaturated fats 1g
Polyunsaturated fats 1g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 0.4g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 0.3g
Arginine 0.3g
Aspartic acid 1g
Cystine 0.1g
Glutamic acid 2g
Glycine 0.2g
Histidine 0.3g
Hydroxyproline 0g
Isoleucine 0.4g
Leucine 1g
Lysine 1g
Methionine 0.2g
Phenylalanine 0.3g
Proline 1g
Serine 0.4g
Threonine 0.3g
Tryptophan 0.1g
Tyrosine 0.3g
Valine 0.4g

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