Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 313.3
Total Fat 6.7 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.7 g
Cholesterol 79.9 mg
Sodium 343.7 mg
Potassium 1,463.8 mg
Total Carbohydrate 16.1 g
Dietary Fiber 3.9 g
Sugars 0.6 g
Protein 47.4 g
Vitamin A 34.5 %
Vitamin B-12 99.2 %
Vitamin B-6 51.5 %
Vitamin C 53.7 %
Vitamin D 0.0 %
Vitamin E 9.5 %
Calcium 11.7 %
Copper 16.6 %
Folate 13.0 %
Iron 15.1 %
Magnesium 23.7 %
Manganese 17.4 %
Niacin 10.7 %
Pantothenic Acid 21.0 %
Phosphorus 41.2 %
Riboflavin 7.4 %
Selenium 121.1 %
Thiamin 16.5 %
Zinc 7.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Salsa Huachinango (Red Snapper in spicy Tomato Sauce)

View the full Salsa Huachinango (Red Snapper in spicy Tomato Sauce) Recipe & Instructions
Submitted by: JVANAM

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Salsa Huachinango (Red Snapper in spicy Tomato Sauce)

218 calories of Snapper (fish), (1 fillet)

47 calories of Red Ripe Tomatoes, (1.25 cup, chopped or sliced)

20 calories of Black Olives, (25 grams)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

10 calories of Canola Oil, (0.25 1tsp)

2 calories of Cumin seed, (0.25 tsp)

2 calories of Lime Juice, (0.25 fl oz)

1 calories of Garlic, (0.25 clove)

1 calories of Jalapeno Peppers, (0.25 pepper)

1 calories of Granulated Sugar, (0.06 tsp)

1 calories of Limes, (2.50 grams)


Nutrition & Calorie Comments  

I chose this recipe for tonight's dinner because it was low in sodium and I had all the ingredients on hand. Unfortunately, convenience was only good thing. Salsa sauce needs a whole lot more seasoning. Easy way to cook snapper--without flavor. This recipe goes into the circular file. Submitted by:
MJSVCA
(3/9/12)
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Tasty, easy, low-fat way to prepare fish. Submitted by:
CD6010421
(10/27/09)
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