This recipe has Fiber as 53.3% (as a percentage of RDA).
You may 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: 0.9% of RDA
• Calories: 27.3% of RDA
• Carbs: 33.7% of RDA
• Fat (total lipid): 22.7% of RDA
• Fiber: 53.3% of RDA
• Fructose: 1.6% of RDA
• Protein: 18.4% of RDA
• Sodium: 32.3% of RDA
• Sugar: 10.8% of RDA
• Vitamin A (IU): 33.3% of RDA
• Vitamin B6: 28.3% of RDA
• Vitamin C: 33.3% of RDA
• Iron: 0.4% of RDA
• Magnesium: 44.8% of RDA
• Manganese: 14.5% of RDA
• Niacin: 39.2% of RDA
• Potassium: 19.6% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Cook the pasta according to the package directions.
2.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper.
3.
Cook the onion, stirring occasionally, until softened, 4 to 6 minutes.
4.
Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes.
5.
Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 546
Protein 20.7 g
Carbohydrates 92.6 g
Iron 0.09 mg
Fiber 14.9 g
Calcium 9.25 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.
