This recipe has Fat (total lipid) as 71.9% and Protein as 55.8% (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: 0.1% of RDA
• Calories: 33.4% of RDA
• Carbs: 0.8% of RDA
• Fat (total lipid): 71.9% of RDA
• Fiber: 3.1% of RDA
• Fructose: 0.8% of RDA
• Protein: 55.8% of RDA
• Sodium: 9.5% of RDA
• Sugar: 2.4% of RDA
• Vitamin A (IU): 9.7% of RDA
• Vitamin B6: 66.0% of RDA
• Vitamin C: 3.8% of RDA
• Iron: 2.1% of RDA
• Magnesium: 20.8% of RDA
• Manganese: 14.5% of RDA
• Niacin: 93.6% of RDA
• Potassium: 24.7% of RDA
• Zinc: 77.7% 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
1.
Place the asparagus in a pot of lightly salted boiling water. Cook for 3 to 4 minutes, until tender-crisp. Drain. Run under cold water to stop the cooking.
2.
Roughly chop asparagus and transfer to a food processor. Add the garlic, basil, pine nuts, and 1/2 teaspoon salt.
3.
With the motor running, pour in 1 tablespoon of the oil and process until finely chopped. Set aside.
4.
In a small bowl, combine the thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining tablespoon of oil. Rub the mixture over the steak.
5.
Grill or broil the steak 4 to 5 minutes per side for medium. Remove the steak and let it sit, covered with foil, for 5 minutes.
6.
Divide the steak into 4 portions and top with dollops of the pesto.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 667
Protein 62.8 g
Carbohydrates 2.32 g
Iron 0.39 mg
Fiber 0.88 g
Calcium 1.16 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.
