Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 12.1% of RDA
• Carbs: 0.2% of RDA
• Fat (total lipid): 11.0% of RDA
• Fiber: 1.0% of RDA
• Fructose: 0.1% of RDA
• Protein: 37.8% of RDA
• Sodium: 14.0% of RDA
• Sugar: 0.2% of RDA
• Vitamin A (IU): 10.7% of RDA
• Vitamin B6: 28.8% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 41.5% of RDA
• Manganese: 1.5% of RDA
• Niacin: 38.0% of RDA
• Potassium: 22.7% of RDA
• Zinc: 7.0% 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.
Preheat oven to 350 degrees F (175 degrees C).
2.
Coat each piece of pollock with ~1 tsp olive oil. Make sure the whole piece is coated with a very thin layer.
3.
Place on a baking sheet and bake in preheated oven until fish has cooked and flakes easily, about 15 minutes.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 242
Protein 42.5 g
Carbohydrates 0.49 g
Iron 0 mg
Fiber 0.28 g
Calcium 0 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.
