Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.3% of RDA
• Calories: 24.2% of RDA
• Carbs: 14.7% of RDA
• Fat (total lipid): 34.9% of RDA
• Fiber: 28.3% of RDA
• Fructose: 9.7% of RDA
• Protein: 30.4% of RDA
• Sodium: 11.2% of RDA
• Sugar: 24.6% of RDA
• Vitamin A (IU): 52.9% of RDA
• Vitamin B6: 39.3% of RDA
• Vitamin C: 71.0% of RDA
• Iron: 5.5% of RDA
• Magnesium: 27.2% of RDA
• Manganese: 10.5% of RDA
• Niacin: 47.0% of RDA
• Potassium: 28.5% of RDA
• Zinc: 55.2% 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
1.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, 3 to 4 minutes.
2.
Add the garlic and cook for 1 minute.
3.
Stir in beef, parsley, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
4.
Fill each tortilla with the meat mixture, cabbage, tomatoes, and cilantro. Serve with the hot sauce, if desired.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 484
Protein 34.2 g
Carbohydrates 40.4 g
Iron 1.05 mg
Fiber 7.93 g
Calcium 53.1 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.
