This recipe has Sodium as 50.2% (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: 11.2% of RDA
• Calories: 18.4% of RDA
• Carbs: 12.5% of RDA
• Fat (total lipid): 26.3% of RDA
• Fiber: 24.8% of RDA
• Fructose: 8.6% of RDA
• Protein: 19.1% of RDA
• Sodium: 50.2% of RDA
• Sugar: 21.8% of RDA
• Vitamin A (IU): 42.8% of RDA
• Vitamin B6: 49.9% of RDA
• Vitamin C: 14.6% of RDA
• Iron: 15.2% of RDA
• Magnesium: 21.5% of RDA
• Manganese: 29.5% of RDA
• Niacin: 20.1% of RDA
• Potassium: 12.6% of RDA
• Zinc: 19.9% 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
FRYING THE TOMATOES AND EGGS
1.
In a large frying pan, lightly coat the bottom with olive oil and heat over medium-high heat.
2.
Add the tomato slices and sprinkle with pepper.
3.
Fry for 5 minutes on each side and transfer to a plate.
4.
Add the eggs in the same pan and fry, adding pepper to taste.
5.
While the eggs are frying, toast the slices of bread to desired level of crispness. Add the tomatoes to the pan for 1 minute to warm back up.
ASSEMBLING THE SANDWICH
6.
Once bread is toasted, layer with arugula.
7.
Add the fried tomato slices and top with the fried egg.
8.
Place the second toasted piece of bread on top and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 368
Protein 21.5 g
Carbohydrates 34.5 g
Iron 2.88 mg
Fiber 6.94 g
Calcium 112 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.
