This recipe has Sodium as 96.5% (as a percentage of RDA).
You'll likely 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: 3.7% of RDA
• Calories: 43.9% of RDA
• Carbs: 39.3% of RDA
• Fat (total lipid): 61.8% of RDA
• Fiber: 33.2% of RDA
• Fructose: 3.2% of RDA
• Protein: 15.6% of RDA
• Sodium: 96.5% of RDA
• Sugar: 49.1% of RDA
• Vitamin A (IU): 180% of RDA
• Vitamin B6: 41.7% of RDA
• Vitamin C: 168% of RDA
• Iron: 3.6% of RDA
• Magnesium: 41.5% of RDA
• Manganese: 56.9% of RDA
• Niacin: 33.5% of RDA
• Potassium: 28.3% of RDA
• Zinc: 25.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Begin by setting your rice to cook, combine water and rice in medium sauce pan and let come to a boil. Reduce heat to low, and cook covered for 10-20 minutes (depending on rice) until fluffy. When done stir in a 1/4 tsp of salt and a 1/4 cup fresh basil.
2.
While rice is cooking, sauté onion, garlic, ginger, and chili over medium heat in a tablespoon of medium high heat oil. Let everything soften and brown, without burning.
3.
Add sweet potato and mushrooms and stir to coat. Cover pan and let cook for 2-3 minutes until mushrooms start to shrink and have released some of their liquid. They should be browning a bit. Add coconut milk, cabbage, green onions and cook with lid on for 3-4 minutes more until cabbage has softened.
4.
Stir in remaining ingredients, basil through black pepper, stir well and season to taste.
5.
Serve over cooked basil rice and top with toasted sesame seeds and drizzled with additional tahini if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 877
Protein 17.6 g
Carbohydrates 108 g
Iron 0.68 mg
Fiber 9.29 g
Calcium 36.6 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.
