This recipe has Sugar as 99.6% (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: 0.2% of RDA
• Calories: 22.5% of RDA
• Carbs: 12.7% of RDA
• Fat (total lipid): 34.1% of RDA
• Fiber: 10.3% of RDA
• Fructose: 25.0% of RDA
• Protein: 28.5% of RDA
• Sodium: 7.4% of RDA
• Sugar: 99.6% of RDA
• Vitamin A (IU): 68.1% of RDA
• Vitamin B6: 43.1% of RDA
• Vitamin C: 86.2% of RDA
• Iron: 0.1% of RDA
• Magnesium: 12.8% of RDA
• Manganese: 2.9% of RDA
• Niacin: 59.3% of RDA
• Potassium: 20.4% of RDA
• Zinc: 28.5% 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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PREPARING THE PORK LOIN
Preheat oven to 350 degrees F.
Crush garlic with rosemary, salt and pepper to taste, making a paste.
Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F.
Remove roast to a platter and let sit 5-10 minutes before slicing.
PREPARING THE MANGO GLAZE
Prepare the glaze the last 20 minutes of the roast cooking.
Heat the vinegar in a saucepan over medium heat.
Add the sugar and cook until thickened slightly.
Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice.
Transfer to a food processor and puree until relatively smooth. It's fine to have bits still left. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.
Slice the pork loin and add a few slices to a plate.
Drizzle with mango glaze and serve.
This recipe has the following nutrient totals:
Protein 32.1 g
Carbohydrates 34.8 g
Iron 0.01 mg
Fiber 2.87 g
Calcium 1.59 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.