Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 13.1% of RDA
• Carbs: 1.4% of RDA
• Fat (total lipid): 7.4% of RDA
• Fiber: 4.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 44.5% of RDA
• Sodium: 6.9% of RDA
• Sugar: 3.2% of RDA
• Vitamin A (IU): 4.5% of RDA
• Vitamin B6: 90.0% of RDA
• Vitamin C: 28.4% of RDA
• Iron: 0.0% of RDA
• Magnesium: 21.4% of RDA
• Manganese: 0.9% of RDA
• Niacin: 208% of RDA
• Potassium: 27.8% of RDA
• Zinc: 5.5% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Soak 8 wooden skewers in water. Heat grill to medium. Cut the fish into 1 1/2-inch cubes.
2.
With a sharp knife or vegetable peeler, remove strips of peel (not the white pith) from 2 lemons. Cut the other 2 lemons into wedges and set aside.
3.
Alternately thread fish cubes and pieces of lemon peel on each skewer. Drizzle with oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4.
Cook the kebabs, turning frequently, for 10 minutes. Serve with the lemon wedges and fresh chervil.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 262
Protein 50.1 g
Carbohydrates 3.92 g
Iron 0 mg
Fiber 1.18 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
