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Seafood in Red Curry with Sticky Rice - Recipe and Nutrition Facts
29

Seafood in Red Curry with Sticky Rice Recipe

Seafood in Red Curry with Sticky Rice has a very high-calorie, very high-carb, high-fat and very high-protein content.

With 33 gms of protein, it is very high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

However, the high fat content makes it unsuitable if you're on a low-fat diet plan.

While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a high density of Sodium, it is unsuitable if you are aiming for a healthy, low-sodium diet.

Ideally consumed as a Main Dish.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 29, for Seafood in Red Curry with Sticky Rice, and we advise that this food in moderation.

Calorie Breakdown

 Calories from Protein24%
 Calories from Fat26%
 Calories from Carbs51%

Why this is good for you

  • Very high in Protein

Why this is bad for you

  • Very high in Saturated Fat
  • Very high in Cholesterol
  • High in Sodium

Mineral Analysis

NameAmount%DVRankInterpretation
Sodium673 mg28%

Carbohydrate Analysis

NameAmount%DVRankInterpretation
Total Carbohydrate71 g23.7%
Dietary Fiber1.7 g6.8%

Protein Analysis

NameAmount%DVRankInterpretation
Protein33 g66%

Fat Analysis

NameAmount%DVRankInterpretation
Total Fat16 g24.6%
Saturated Fat12 g60%

Popular Questions Asked

Nutrition Facts

Serving size

Amount Per Serving

Calories 559 Calories from Fat 145

% Daily Value *

Total Fat 16 g 24.6%

Saturated Fat 12 g 60%

Trans Fat

Cholesterol 108 mg 36%

Sodium 673 mg 28%

Total Carbohydrates 71 g 23.7%

Dietary Fiber 1.7 g6.8%

Sugars

Protein 33 g 66%

Vitamin A Vitamin C

Calcium Iron

*Based on a 2000 Calorie diet

Source: http://www.myrecipes.com/recipe/seafood-red-curry-with-sticky-rice-10000000653543/ Embed Table:

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