Butternut Squash Triangoli - 230 calories

Manufacturer The Asbury Park Press

Product Information and Ingredients

Butternut Squash Triangoli is manufactured by The Asbury Park Press with a suggested serving size of 1 cup (83 g) and 230 calories per serving. The nutritional value of a suggested serving of butternut squash triangoli includes 50 mg of cholesterol, 0 mg of sodium, 40 grams of carbohydrates, 4 grams of dietary fiber, 7 grams of sugar and 9 grams of proteins.

The product's manufacturer code is UPC: 00943482.

This product is a good source of vitamin a .

Calories from fat: a total of 15.65% of the calories in the suggested servig of this product come from fat.

Vitamin A 37% of DV

A serving of 1 cup (83 g) of butternut squash triangoli has 37% of the recommended daily needs of vitamin a.

Ingredient List

  • Filling: Butternut Squash
  • Bread Crumbs (wheat Flour
  • Natural Yeast
  • Salt)
  • Butter
  • Amaretti Biscuits (sugar
  • Sweet Apricot Kernels
  • Dried Egg White
  • Lactose
  • Whey Power [milk Protein]
  • Baking Soda)
  • Salt Pasta: Soft Wheat Flour
  • Liquid Whole Egg
  • Durum Wheat Semolina

Nutrition Facts

Serving Size 1 cup (83 g)

Amount Per Serving
Calories 230 Calories from Fat 36
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 50mg 14%
Sodium 0mg 0%
Total Carbohydrate 40g 11%
Dietary Fiber 4g 13%
Sugars 7g
Protein 9g
Vitamin A 37% Vitamin C 0%
Calcium 3% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 277 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 6%
Saturated Fat 2.4g 10%
Trans Fat 0g
Cholesterol 60mg 17%
Sodium 482mg 17%
Total Carbohydrate 48.2g 13%
Dietary Fiber 4.8g 16%
Sugars 8g
Protein 11g
Vitamin A 45% Vitamin C 0%
Calcium 3% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Butternut Squash Triangoli Nutritional Value

Nutrient Suggested Serving 1 cup (83 g) Standard Serving 100g
Energy230 kcal (10%)277 kcal (12%)
Protein9 g (15%)10.84 g (18%)
Total Lipid (fat)4 g (5%)4.82 g (6%)
Carbohydrate, By Difference40 g (11%)48.19 g (13%)
Fiber, Total Dietary4 g (13%)4.8 g (16%)
Sugars, Total7 g (23%)8.43 g (28%)
Calcium, Ca40 mg (3%)48 mg (3%)
Iron, Fe1.8 mg (8%)2.17 mg (10%)
Sodium, Na400 mg (14%)482 mg (17%)
Vitamin C, Total Ascorbic Acid0 mg (0%)0 mg (0%)
Vitamin A, Iu2250 IU (37%)2711 IU (45%)
Fatty Acids, Total Saturated2 g (8%)2.41 g (10%)
Fatty Acids, Total Trans0 g (0%)0 g (0%)
Cholesterol50 mg (14%)60 mg (17%)

Calories Burn off Time

How long would it take to burn off The Asbury Park Press Butternut Squash Triangoli with 230 calories? A brisk walk for 50 minutes, jogging for 23 minutes, or hiking for 38 minutes will help your burn off the calories in butternut squash triangoli.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less48 minutes
Dancing42 minutes
Golfing42 minutes
Hiking38 minutes
Light Gardening42 minutes
Stretching77 minutes
Walking - 3.5 mph50 minutes
Weight Training - light workout64 minutes
Aerobics29 minutes
Basketball32 minutes
Bicycling - 10 mph or more23 minutes
Running - 5 mph23 minutes
Swimming27 minutes
Walking - 4.5 mph30 minutes
Weight Training - vigorous workout32 minutes


Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium