Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.4% of RDA
• Calories: 34.8% of RDA
• Carbs: 12.5% of RDA
• Fat (total lipid): 45.4% of RDA
• Fiber: 32.0% of RDA
• Fructose: 1.0% of RDA
• Protein: 35.7% of RDA
• Sodium: 26.5% of RDA
• Sugar: 16.5% of RDA
• Vitamin A (IU): 20.5% of RDA
• Vitamin B6: 22.3% of RDA
• Vitamin C: 39.6% of RDA
• Iron: 19.4% of RDA
• Magnesium: 79.8% of RDA
• Manganese: 84.5% of RDA
• Niacin: 28.1% of RDA
• Potassium: 29.8% of RDA
• Zinc: 32.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE SHRIMP
1.
Clean, trim, and devein the shrimp.
2.
In a frying pan over medium-high heat, lightly coat the bottom with olive oil.
3.
Add the shrimp and cook 3-5 minutes on each side.
TO SERVE
4.
Spread guacamole over each tostada shell.
5.
Add a few pieces of shrimp and sprinkle with diced red onion, shredded cabbage, pumpkin seeds, and grapefruit pieces.
6.
Top with minced dill.
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 696
Protein 40.2 g
Carbohydrates 34.3 g
Iron 3.67 mg
Fiber 8.95 g
Calcium 43.6 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.
