This recipe has Fat (total lipid) as 91.6% (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: 0.0% of RDA
• Calories: 24.8% of RDA
• Carbs: 0.0% of RDA
• Fat (total lipid): 91.6% of RDA
• Fiber: 0.0% of RDA
• Fructose: 0.0% of RDA
• Protein: 0.0% of RDA
• Sodium: 0.0% of RDA
• Sugar: 0.0% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 0.0% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 0.0% of RDA
• Manganese: 0.0% of RDA
• Niacin: 0.0% of RDA
• Potassium: 0.0% of RDA
• Zinc: 0.0% 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.
In a small saucepan, heat the oil over medium heat.
2.
When the oil is hot, ass the shallots in small batches (the equivalent of 1 shallot) and fry until golden, about 3 minutes per batch.
3.
Use a slotted spoon to remove and transfer each batch to a paper towel lined plate to drain well and cool.
4.
Use immediately or transfer the fried shallots to an airtight container.
NOTES, TIPS, TRICKS, HINTS, ETC:
Can be stored in the refrigerator for up to 2 weeks.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 496
Protein 0.000 g
Carbohydrates 0.000 g
Iron 0.000 mg
Fiber 0.000 g
Calcium 0.000 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.
