This recipe has Sodium as 81.6% and Sugar as 77.8% (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: 0.3% of RDA
• Calories: 42.6% of RDA
• Carbs: 55.9% of RDA
• Fat (total lipid): 18.3% of RDA
• Fiber: 26.5% of RDA
• Fructose: 4.0% of RDA
• Protein: 29.7% of RDA
• Sodium: 81.6% of RDA
• Sugar: 77.8% of RDA
• Vitamin A (IU): 23.0% of RDA
• Vitamin B6: 18.8% of RDA
• Vitamin C: 5.0% of RDA
• Iron: 0.3% of RDA
• Magnesium: 13.0% of RDA
• Manganese: 3.8% of RDA
• Niacin: 27.3% of RDA
• Potassium: 15.6% of RDA
• Zinc: 54.7% 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
154
g
153.596
Calories
852
851.792
Fiber
7.43
g
7.432
Iron
0.048
mg
0.048
Protein
33.4
g
33.369
Sodium
1101
mg
1101.05
Sugars
24.3
g
24.3
Fat (total lipid)
11.2
g
11.184
N
0
0
shrimp|vegetable oil|boneless pork loin|vermicelli (dry)|iceberg lettuce|cucumber (fresh)|mint (fresh)|rice paper wrapper
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PREPARATION
1.
Cook the dried rice vermicelli noodles to package instructions.
2.
For the rolls, start by preparing the pork. Bring medium pot of water to boil and add pork. Boil the pork on medium heat for about 15-25 minutes or until the pork is cooked. Remove from water, allow to cool and slice into thin strips.
3.
For the shrimp, heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides till shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half.
4.
Gather all your filling ingredients on plates: noodles, shrimp, pork, lettuce, cucumber, herbs and rice paper wrappers.
5.
Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
6.
Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs, cucumber, noodles and pork.
7.
Roll spring roll till you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 852
Protein 33.4 g
Carbohydrates 154 g
Iron 0.05 mg
Fiber 7.43 g
Calcium 3.17 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.
