This recipe has Calories as 73.1%, Protein as 67.2% and Sodium as 58.1% (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: 3.5% of RDA
• Calories: 73.1% of RDA
• Carbs: 17.3% of RDA
• Fat (total lipid): 28.5% of RDA
• Fiber: 8.9% of RDA
• Fructose: 0.1% of RDA
• Protein: 67.2% of RDA
• Sodium: 58.1% of RDA
• Sugar: 6.7% of RDA
• Vitamin A (IU): 22.8% of RDA
• Vitamin B6: 24.6% of RDA
• Vitamin C: 11.2% of RDA
• Iron: 15.9% of RDA
• Magnesium: 25.6% of RDA
• Manganese: 11.1% of RDA
• Niacin: 111% of RDA
• Potassium: 28.1% of RDA
• Zinc: 46.5% 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.
Heat oven to 400 degrees F. Heat oil in a large ovenproof skillet over medium-high heat.
2.
Season lamb with paprika, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook until browned, 2 to 3 minutes per side.
3.
Add shallots to the skillet, transfer to oven, and cook lamb to the desired doneness, 6 to 8 minutes for medium-rare. Transfer lamb to plates.
4.
Add tomatoes, olives, and parsley to the skillet and toss with the shallots to combine. Serve with the lamb and bread, if using.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1462
Protein 75.6 g
Carbohydrates 47.5 g
Iron 3.00 mg
Fiber 2.50 g
Calcium 35.2 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.
