This recipe has Fat (total lipid) as 58.1% and Protein as 68.2% (as a percentage of RDA).
You may 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: 8.3% of RDA
• Calories: 41.2% of RDA
• Carbs: 22.2% of RDA
• Fat (total lipid): 58.1% of RDA
• Fiber: 44.8% of RDA
• Fructose: 7.4% of RDA
• Protein: 68.2% of RDA
• Sodium: 38.6% of RDA
• Sugar: 20.7% of RDA
• Vitamin A (IU): 28.0% of RDA
• Vitamin B6: 62.8% of RDA
• Vitamin C: 112% of RDA
• Iron: 9.3% of RDA
• Magnesium: 51.9% of RDA
• Manganese: 12.2% of RDA
• Niacin: 94.9% of RDA
• Potassium: 60.0% of RDA
• Zinc: 18.5% 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
PREPARING THE FILLING
1.
In a large glass bowl, toss together the tilapia, tomato, onion, cilantro, and peppers.
2.
In a medium bowl, combine the lime and lemon juice.
3.
Pour over the tilapia, making sure all of the tilapia is covered with juice. Stir to combine.
4.
Cover and refrigerate for at least 2 hours and up to 24 hours. Add salt to taste.
TO SERVE
5.
Use a slotted spoon to divide among the tostadas. Serve with sliced avocado.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 823
Protein 76.7 g
Carbohydrates 61.2 g
Iron 1.75 mg
Fiber 12.5 g
Calcium 82.9 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.
