This recipe has Calories as 60.0% and Sodium as 54.7% (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: 1.8% of RDA
• Calories: 60.0% of RDA
• Carbs: 8.7% of RDA
• Fat (total lipid): 41.4% of RDA
• Fiber: 7.8% of RDA
• Fructose: 4.4% of RDA
• Protein: 14.4% of RDA
• Sodium: 54.7% of RDA
• Sugar: 10.2% of RDA
• Vitamin A (IU): 41.0% of RDA
• Vitamin B6: 10.2% of RDA
• Vitamin C: 36.1% of RDA
• Iron: 5.7% of RDA
• Magnesium: 8.6% of RDA
• Manganese: 8.5% of RDA
• Niacin: 20.4% of RDA
• Potassium: 13.8% of RDA
• Zinc: 16.9% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
In a skillet, cook chorizo, onion, bell pepper and chili powder in olive oil over medium heat until softened, 5 minutes.
2.
Stir in tomatoes, rice and 3/4 cup water; cover and bring to a boil.
3.
Simmer, covered, until rice is tender, 20 minutes.
4.
Top with fresh chopped parsley.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1200
Protein 16.2 g
Carbohydrates 24.0 g
Iron 1.07 mg
Fiber 2.17 g
Calcium 18.1 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.
