This recipe has Fat (total lipid) as 103% and Protein as 101% (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: 5.1% of RDA
• Calories: 50.8% of RDA
• Carbs: 1.5% of RDA
• Fat (total lipid): 103% of RDA
• Fiber: 8.0% of RDA
• Fructose: 0.3% of RDA
• Protein: 101% of RDA
• Sodium: 28.8% of RDA
• Sugar: 3.9% of RDA
• Vitamin A (IU): 50.2% of RDA
• Vitamin B6: 107% of RDA
• Vitamin C: 4.9% of RDA
• Iron: 11.5% of RDA
• Magnesium: 42.2% of RDA
• Manganese: 14.8% of RDA
• Niacin: 189% of RDA
• Potassium: 35.5% of RDA
• Zinc: 11.1% 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.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Heat oven to 450°F.
2.
In a food processor, process macadamia nuts and cilantro until finely chopped.
3.
Add the butter and lemon zest, pulse until combined.
4.
Using the 1/2 tbsp of olive oil, coat a 9x9 baking dish. Place salmon in pan flesh side up.
5.
Season with salt and pepper. Rub macadamia-cilantro butter over fillets.
6.
Roast 12 to 15 minutes for medium-rare. Transfer to serving place and drizzle with lemon juice.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 761
Protein 85.9 g
Carbohydrates 3.08 g
Iron 2.06 mg
Fiber 1.68 g
Calcium 50.7 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.
