This recipe has Fat (total lipid) as 84.0% and Sodium as 106% (as a percentage of RDA).
You'll likely need to take these 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: 8.0% of RDA
• Calories: 61.0% of RDA
• Carbs: 20.9% of RDA
• Fat (total lipid): 84.0% of RDA
• Fiber: 41.2% of RDA
• Fructose: 10.4% of RDA
• Protein: 70.9% of RDA
• Sodium: 106% of RDA
• Sugar: 26.8% of RDA
• Vitamin A (IU): 84.6% of RDA
• Vitamin B6: 90.6% of RDA
• Vitamin C: 10.1% of RDA
• Iron: 3.1% of RDA
• Magnesium: 52.0% of RDA
• Manganese: 40.1% of RDA
• Niacin: 103% of RDA
• Potassium: 57.2% of RDA
• Zinc: 93.3% 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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PREPARATION
1.
In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3.
Twenty minutes before serving, heat oven to 350 degrees F.
4.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1220
Protein 79.8 g
Carbohydrates 57.4 g
Iron 0.59 mg
Fiber 11.5 g
Calcium 80.0 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.
