This recipe has Fat (total lipid) as 97.6%, Sodium as 162%, Sugar as 149% and Vitamin C as 1866% (as a percentage of RDA).
You'll likely need to take these 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: 2.0% of RDA
• Calories: 44.3% of RDA
• Carbs: 30.1% of RDA
• Fat (total lipid): 97.6% of RDA
• Fiber: 49.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 16.4% of RDA
• Sodium: 162% of RDA
• Sugar: 149% of RDA
• Vitamin A (IU): 359% of RDA
• Vitamin B6: 217% of RDA
• Vitamin C: 1866% of RDA
• Iron: 0.0% of RDA
• Magnesium: 72.0% of RDA
• Manganese: 41.8% of RDA
• Niacin: 62.3% of RDA
• Potassium: 86.1% of RDA
• Zinc: 17.1% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
82.8
g
82.754
Calories
886
886.005
Fiber
14.0
g
13.951
Iron
0
mg
0
Protein
18.5
g
18.498
Sodium
2196
mg
2195.698
Sugars
46.6
g
46.635
Fat (total lipid)
59.6
g
59.648
N
0
0
red chili pepper (fresh/large)|green chili pepper (fresh/large)|asian red chili (medium/dry)|shiso leaf|garlic (fresh)|ginger (ground)|canola oil|fish sauce|white pepper (dry)|granulated sugar|rice vinegar
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PREPARATION
1.
Wash the chilis then finely dice all of them.
2.
Add all the chilis, finely chopped shiso leaves, 1/2 the amount of grated garlic, 1/2 tbsp of grated ginger, canola oil, fish sauce and ground white pepper in a sauce pot.
3.
Cook the mixture over medium to medium-low heat and stir occasionally. At first, liquid would start to emit from the chilis, then it would start to evaporate. Continue to cook for 10 min until there is no visible liquid left, then continue to cook for another 3 ~ 4 min to extract more liquid from the chili without turning them into mush.
4.
The mixture should have reduced in size and the chilis should be soft.
5.
Turn off the heat, then stir in the other 1/2 amount of grated garlic and grated ginger, sugar and rice vinegar.
6.
Let the sauce cool completely then transfer to an air-tight container. Let it sit for at least a few hours to another day to develop flavor.
NOTES, TIPS, TRICKS, HINTS, ETC:
This sauce will keep inside the fridge for up to 2 weeks.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 886
Protein 18.5 g
Carbohydrates 82.8 g
Iron 0 mg
Fiber 14.0 g
Calcium 19.6 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.
