Chef Inspired
Barramundi with Carrot Ginger Purée
and Forbidden Rice
- 30m prep
- 30m cook
- Serves 4
Calories | 306.12kcal | 15% |
---|---|---|
Fat | 12.61 | 18% |
Carbs | 26.51 | 10% |
Sugars | 4.79 | 5% |
Protein | 21.45 | 43% |
Sodium | 262.86mg | 13% |
Fiber | 3.25 | 12% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Amount per serving
Calories | 306.12kcal | 15% |
---|---|---|
Fat | 12.61 | 18% |
Saturated Fat | 2.16 | 11% |
Monounsaturated Fat | 4.7 | 470% |
Polyunsaturated Fat | 4.6 | 460% |
Carbs | 26.51 | 10% |
Fiber | 3.25 | 12% |
Sugars | 4.79 | 5% |
Protein | 21.45 | 43% |
Cholesterol | 43.69mg | 15% |
Sodium | 262.86mg | 13% |
Calcium | 50.63mg | 6% |
Magnesium | 30.4mg | 8% |
Potassium | 822.15mg | 23% |
% Daily Value*
Iron | 0.65mg | 5% |
---|---|---|
Zinc | 0.59mg | 6% |
Phosphorus | 131.19mg | 19% |
Vitamin A | 3823.82mkg | 478% |
Thiamin B1 | 0.11mg | 10% |
Riboflavin B2 | 0.15mg | 11% |
Niacin B3 | 2.38mg | 15% |
Vitamin B6 | 0.25mg | 18% |
Folic Acid B9 | 22.85mkg | 11% |
Vitamin B12 | 0.8mkg | 32% |
Vitamin C | 8.82mg | 11% |
Vitamin D | 7.65mkg | 153% |
Vitamin E | 1.94mg | 16% |
Vitamin K | 22.55mkg | 30% |
* Percent Daily Values based on a 2,000 calorie diet.
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
Fiber 3.25 | 12% DV |
Protein 21.45 | 43% DV |
Calcium 50.63mg | 6% DV |
Magnesium 30.4mg | 8% DV |
Potassium 822.15mg | 23% DV |
Iron 0.65mg | 5% DV |
Vitamin A 3823.82mkg | 478% DV |
Vitamin C 8.82mg | 11% DV |
Nutrients with negative impact
Saturated Fat 2.16 | 11% DV |
Carbs 26.51 | 10% DV |
Sugars 4.79 | 5% DV |
Cholesterol 43.69mg | 15% DV |
Sodium 262.86mg | 13% DV |
Barramundi, matsutake, shallots, and carrot ginger purée. Is it any wonder that the beauty of this dish is rivaled only by that of its creators’ commitments to multi-tiered sustainable practices?
Recipe by Chef Austin Navarre of Chelsea Farms Oyster Bar, who is featured in our Restaurant Profile on The Current blog this month. Photograph courtesy of Chelsea Farms Oyster Bar.
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