This recipe has Sodium as 55.7% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.1% of RDA
• Calories: 10.4% of RDA
• Carbs: 7.7% of RDA
• Fat (total lipid): 10.9% of RDA
• Fiber: 21.3% of RDA
• Fructose: 6.0% of RDA
• Protein: 4.3% of RDA
• Sodium: 55.7% of RDA
• Sugar: 33.4% of RDA
• Vitamin A (IU): 257% of RDA
• Vitamin B6: 12.0% of RDA
• Vitamin C: 38.5% of RDA
• Iron: 0.8% of RDA
• Magnesium: 23.6% of RDA
• Manganese: 18.8% of RDA
• Niacin: 4.9% of RDA
• Potassium: 19.9% of RDA
• Zinc: 4.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
1.
Place spinach in a large bowl.
2.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 156
Protein 3.65 g
Carbohydrates 15.9 g
Iron 0.15 mg
Fiber 4.47 g
Calcium 11.5 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.
