Fan Created
Mushroom Seafood Stew
featuring Barramundi
- 10m prep
- 20m cook
- Serves 2
Calories | 542.92kcal | 27% |
---|---|---|
Fat | 17.91 | 26% |
Carbs | 30.69 | 12% |
Sugars | 8.6 | 10% |
Protein | 56.76 | 114% |
Sodium | 2926.28mg | 146% |
Fiber | 6.78 | 24% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Amount per serving
Calories | 542.92kcal | 27% |
---|---|---|
Fat | 17.91 | 26% |
Saturated Fat | 3.44 | 17% |
Monounsaturated Fat | 10.46 | 1046% |
Polyunsaturated Fat | 1.85 | 185% |
Carbs | 30.69 | 12% |
Fiber | 6.78 | 24% |
Sugars | 8.6 | 10% |
Protein | 56.76 | 114% |
Cholesterol | 85.05mg | 28% |
Sodium | 2926.28mg | 146% |
Calcium | 187.76mg | 23% |
Magnesium | 95.55mg | 25% |
Potassium | 1665.69mg | 48% |
% Daily Value*
Iron | 4.16mg | 30% |
---|---|---|
Zinc | 2.56mg | 26% |
Phosphorus | 422.51mg | 60% |
Vitamin A | 345.5mkg | 43% |
Thiamin B1 | 0.21mg | 19% |
Riboflavin B2 | 0.59mg | 42% |
Niacin B3 | 5.52mg | 35% |
Vitamin B6 | 0.39mg | 28% |
Folic Acid B9 | 64.63mkg | 32% |
Vitamin B12 | 0.04mkg | 2% |
Vitamin C | 23.01mg | 29% |
Vitamin D | 15.53mkg | 311% |
Vitamin E | 2.57mg | 21% |
Vitamin K | 65.44mkg | 87% |
* 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 6.78 | 24% DV |
Protein 56.76 | 114% DV |
Calcium 187.76mg | 23% DV |
Magnesium 95.55mg | 25% DV |
Potassium 1665.69mg | 48% DV |
Iron 4.16mg | 30% DV |
Vitamin A 345.5mkg | 43% DV |
Vitamin C 23.01mg | 29% DV |
Nutrients with negative impact
Saturated Fat 3.44 | 17% DV |
Carbs 30.69 | 12% DV |
Sugars 8.6 | 10% DV |
Cholesterol 85.05mg | 28% DV |
Sodium 2926.28mg | 146% DV |
“This mushroom seafood stew is packed with lean protein and vegetables. A hearty weekday meal that you can have ready in under 30 minutes!” Recipe and photos are courtesy of Maggie Zhu of Omnivore’s Cookbook.
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