This recipe has Calories as 55.9% (as a percentage of RDA).
You may 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: 2.3% of RDA
• Calories: 55.9% of RDA
• Carbs: 21.5% of RDA
• Fat (total lipid): 39.2% of RDA
• Fiber: 24.3% of RDA
• Fructose: 16.0% of RDA
• Protein: 14.6% of RDA
• Sodium: 44.9% of RDA
• Sugar: 36.0% of RDA
• Vitamin A (IU): 24.3% of RDA
• Vitamin B6: 11.2% of RDA
• Vitamin C: 11.0% of RDA
• Iron: 0.2% of RDA
• Magnesium: 6.9% of RDA
• Manganese: 3.6% of RDA
• Niacin: 30.7% of RDA
• Potassium: 7.4% of RDA
• Zinc: 9.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Bring a large saucepan of salted water to a boil for orzo.
2.
Cook orzo in boiling water until al dente and drain in a colander.
3.
In a heavy skillet heat oil and butter over moderate heat until hot but not smoking and cook fennel, onion, pear, and tarragon until fennel is tender, about 5 minutes.
4.
Season mixture with salt and pepper and keep warm, covered while orzo finishes cooking.
5.
In a bowl stir together orzo, fennel mixture, and salt and pepper to taste.
6.
Divide evenly among 4 plates and sprinkle with sliced olives, crumbled feta, and fresh chopped dill.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1117
Protein 16.5 g
Carbohydrates 59.2 g
Iron 0.04 mg
Fiber 6.81 g
Calcium 23.1 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.
