This recipe has Sodium as 80.4% (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: 9.7% of RDA
• Calories: 38.1% of RDA
• Carbs: 8.2% of RDA
• Fat (total lipid): 61.5% of RDA
• Fiber: 26.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 71.4% of RDA
• Sodium: 80.4% of RDA
• Sugar: 7.2% of RDA
• Vitamin A (IU): 32.8% of RDA
• Vitamin B6: 59.9% of RDA
• Vitamin C: 22.8% of RDA
• Iron: 10.3% of RDA
• Magnesium: 33.2% of RDA
• Manganese: 6.4% of RDA
• Niacin: 155% of RDA
• Potassium: 37.7% of RDA
• Zinc: 20.9% 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.
Place the potatoes in a large pot, cover with cold water, and bring to a boil.
2.
Add 1 1/2 tablespoons salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and slice.
3.
Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4.
In individual bowls, combine the arugula, chicken, tarragon, and potatoes. Drizzle with the dressing and sprinkle with the Parmesan.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you want to add some fresh vegetables, this salad pairs well with both cucumbers and fresh tomatoes (heirloom if they are in season).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 763
Protein 80.4 g
Carbohydrates 22.4 g
Iron 1.94 mg
Fiber 7.50 g
Calcium 96.9 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.
