Fan Created
Braised Barramundi in
Broad Bean Chile Sauce with Pickled Chiles and Ginger
- Serves 4
Calories | 422.75kcal | 21% |
---|---|---|
Fat | 29.91 | 43% |
Carbs | 15.09 | 6% |
Sugars | 3.17 | 4% |
Protein | 19.82 | 40% |
Sodium | 1318.95mg | 66% |
Fiber | 2.26 | 8% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Amount per serving
Calories | 422.75kcal | 21% |
---|---|---|
Fat | 29.91 | 43% |
Saturated Fat | 3.31 | 17% |
Monounsaturated Fat | 4.84 | 484% |
Polyunsaturated Fat | 19.82 | 1982% |
Carbs | 15.09 | 6% |
Fiber | 2.26 | 8% |
Sugars | 3.17 | 4% |
Protein | 19.82 | 40% |
Cholesterol | 45.67mg | 15% |
Sodium | 1318.95mg | 66% |
Calcium | 42.01mg | 5% |
Magnesium | 27.42mg | 7% |
Potassium | 628.17mg | 18% |
% Daily Value*
Iron | 1.95mg | 14% |
---|---|---|
Zinc | 0.86mg | 9% |
Phosphorus | 44.04mg | 6% |
Vitamin A | 82.77mkg | 10% |
Thiamin B1 | 0.03mg | 3% |
Riboflavin B2 | 0.04mg | 3% |
Niacin B3 | 0.46mg | 3% |
Vitamin B6 | 0.12mg | 9% |
Folic Acid B9 | 15.48mkg | 8% |
Vitamin B12 | 0mkg | 0% |
Vitamin C | 56.53mg | 71% |
Vitamin D | 7.65mkg | 153% |
Vitamin E | 8.3mg | 69% |
Vitamin K | 22.12mkg | 29% |
* 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 2.26 | 8% DV |
Protein 19.82 | 40% DV |
Calcium 42.01mg | 5% DV |
Magnesium 27.42mg | 7% DV |
Potassium 628.17mg | 18% DV |
Iron 1.95mg | 14% DV |
Vitamin A 82.77mkg | 10% DV |
Vitamin C 56.53mg | 71% DV |
Nutrients with negative impact
Saturated Fat 3.31 | 17% DV |
Carbs 15.09 | 6% DV |
Sugars 3.17 | 4% DV |
Cholesterol 45.67mg | 15% DV |
Sodium 1318.95mg | 66% DV |
In Chinese culture, people believe that cooking and eating fish—with head and tail intact—will bring a year that is prosperous from start to finish. “This fish, in particular, has been a part of my mom’s cooking since I lived in China before I had a full grasp of my memories. I imagine that my parents would break off little chunks of the fish to feed to me even as a baby. As I grew older, I learned to pick around the big bones for the meat, always making sure to be careful not to swallow any smaller bones. Each tender morsel acted as the perfect vehicle for carrying the wonderfully spicy and pungent sauce to my mouth.” — read the full story For the quick-pickled chiles and ginger
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