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Nutritional Analysis of Golden Polenta with Exotic Mushroom Ragout
274 calories per serving, 29 percent from fat
| Total Fat (g) 8.9 |
Sodium (mg) 782 |
Vitamin A (RE) 36 |
| Fat calories (kc) 80 |
Calcium (mg) 89 |
Beta-carotene (RE) 0.4 |
| Cholesterol (mg) 13.3 |
Magnesium (mg) 32 |
Vitamin C (mg) 6 |
| Saturated fat (g) 2.9 |
Zinc (mg) 1.6 |
Vitamin E (mg) 0.55 |
| Polyunsaturated fat (g) 1.0 |
Selenium (mcg) 0 |
Thiamin B1 (mg) 0.2 |
| Monounsaturated fat (g) 3.0 |
Potassium (mcg) 611 |
Riboflavin B2 (mg) 0.6 |
| Fiber (g) 3.6 |
Flavonoids (mg) 0.7 |
Niacin B3 (mg) 7.0 |
| Carbohydrates (g) 40.6 |
Lycopene (mg) 0 |
Vitamin B6 (mg) 0.3 |
| Sugar (g) 2.2 |
Fish (oz) 0 |
Folic acid (mcg) 51 |
| Protein (g) 11.9 |
Nuts (oz) 0 |
Vitamin B12 (mcg) 0.5 |
Substitutions: If sliced exotic mushrooms (a combination
of crimini, oyster and shiitake mushrooms) are not available, substitute 8 ounces
of fresh shiitake mushrooms. Save the tough stems for stock, and slice the caps
for the dish. Cubed unpeeled sweet potatoes — Garnets are some of the
sweetest — can substitute for carrots.
Tips: Look for exotic mushrooms in the produce
section of your supermarket. Mushroom stock — homemade or purchased —
adds depth and flavor. For even more intensity, find mushroom soy sauce. The
authors love Pearl River brand for it’s deep, dark layers of flavor.
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