This recipe has Sodium as 80.3% (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: 0.7% of RDA
• Calories: 22.9% of RDA
• Carbs: 6.7% of RDA
• Fat (total lipid): 36.3% of RDA
• Fiber: 2.8% of RDA
• Fructose: 0.7% of RDA
• Protein: 37.8% of RDA
• Sodium: 80.3% of RDA
• Sugar: 5.0% of RDA
• Vitamin A (IU): 18.5% of RDA
• Vitamin B6: 39.8% of RDA
• Vitamin C: 12.8% of RDA
• Iron: 0.2% of RDA
• Magnesium: 14.1% of RDA
• Manganese: 7.3% of RDA
• Niacin: 58.5% of RDA
• Potassium: 15.6% of RDA
• Zinc: 24.3% 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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Add all ingredients to the crockpot.
Cover and Cook on LOW 3-1/2 to 5 hours, until the rice is nearly tender and has absorbed most of the liquid and the chicken is done. A thermometer should read at least 165F and there should be no pink.
Dish up and sprinkle with fresh chopped parsley.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
52% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 42.5 g
Carbohydrates 18.4 g
Iron 0.04 mg
Fiber 0.78 g
Calcium 7.36 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.