Nutrition By Ingredient for Italian Eggplant Bake

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This chart shows the nutrition content^* breakdown by ingredient.

Original recipe serves 8.

Ingredients Per serving	Calories	Total Fat (g)	Cholesterol (mg)	Total Sugars (g)	Carbohydrates (g)	Fiber (g)	Protein (g)	Sodium (mg)
salt (0.19 g)	0	0	0	0	0	0	0	72.67
romano cheese (3.13 g)	12.09	0.84	3.25	0.02	0.11	0	0.99	37.5
asiago cheese (N/A)	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
eggplant (56.7 g)	13.61	0.11	0	1.33	3.23	1.93	0.57	1.13
provolone cheese (4.13 g)	14.48	1.1	2.85	0.02	0.09	0	1.06	36.14
parmesan cheese (3.13 g)	14.25	0.94	2.47	0.03	0.12	0	1.3	1.97
green bell pepper (14.88 g)	2.98	0.03	0	0.36	0.69	0.25	0.13	0.45
butter (7.1 g)	50.91	5.76	15.27	0	0	0	0.06	0.78
tomato soup (35.44 g)	12.4	0.28	0	1.13	2.41	0.07	0.28	7.09
garlic (0.38 g)	0.56	0	0	0	0.12	0.01	0.02	0.06
mozzarella cheese (14 g)	39.2	2.39	7.56	0.17	0.43	0	3.85	2.24
onions (18.75 g)	7.5	0.02	0	0.8	1.75	0.32	0.21	0.75
water (29.63 g)	0	0	0	0	0	0	0	1.48
oregano (0.23 g)	0.69	0.02	0	0.01	0.14	0.1	0.02	0.03
croutons (3.75 g)	15.26	0.25	0	0	2.76	0.19	0.45	26.18
Total:	183.93	11.74	31.4	3.87	11.85	2.87	8.94	188.47

The butter contributes the most calories in this recipe.
The butter contributes the most fat in this recipe.
The butter contributes the most cholesterol in this recipe.
The salt contributes the most sodium in this recipe.
The eggplant contributes the most carbohydrates in this recipe.

*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.