This recipe has Sodium as 87.9% (as a percentage of RDA).
You'll likely 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: 1.0% of RDA
• Calories: 24.1% of RDA
• Carbs: 2.5% of RDA
• Fat (total lipid): 24.8% of RDA
• Fiber: 3.9% of RDA
• Fructose: 2.7% of RDA
• Protein: 32.4% of RDA
• Sodium: 87.9% of RDA
• Sugar: 7.6% of RDA
• Vitamin A (IU): 26.1% of RDA
• Vitamin B6: 42.0% of RDA
• Vitamin C: 9.8% of RDA
• Iron: 0.8% of RDA
• Magnesium: 24.8% of RDA
• Manganese: 2.6% of RDA
• Niacin: 18.8% of RDA
• Potassium: 17.9% of RDA
• Zinc: 6.1% 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.
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PREPARATION
1.
Preheat oven to 375 F.
2.
In a baking dish, add the olive oil. Place the fish fillets in the dish, turning to coat both sides.
3.
Top the fish with the onion, vegetable broth, tomatoes, olives, capers, cilantro, salt, and pepper.
4.
Cover the baking dish with aluminum foil and place it in the preheated oven.
5.
Bake for 15 minutes or until the fish is cooked through.
NOTES, TIPS, TRICKS, HINTS, ETC:
Salmon and cod also work well as the fish in this recipe.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 481
Protein 36.4 g
Carbohydrates 6.80 g
Iron 0.16 mg
Fiber 1.09 g
Calcium 9.92 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.
