This recipe has Fiber as 100%, Sugar as 77.3% and Manganese as 798% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 14.5% of RDA
• Calories: 54.5% of RDA
• Carbs: 60.6% of RDA
• Fat (total lipid): 48.4% of RDA
• Fiber: 100% of RDA
• Fructose: 5.7% of RDA
• Protein: 42.1% of RDA
• Sodium: 25.5% of RDA
• Sugar: 77.3% of RDA
• Vitamin A (IU): 35.3% of RDA
• Vitamin B6: 75.1% of RDA
• Vitamin C: 48.4% of RDA
• Iron: 31.2% of RDA
• Magnesium: 96.7% of RDA
• Manganese: 798% of RDA
• Niacin: 20.2% of RDA
• Potassium: 55.6% of RDA
• Zinc: 48.7% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Prepare the 1/2 cup of amaranth via package instructions.
2.
After Amaranth is cooked and drained spread out on a baking sheet to cook without forming lumps.
3.
Take the 1/4 cup amaranth for toasting and place in a dry frying pan. Toast over medium heat stirring constantly until most all Amaranth grains are popped.
4.
Chop Cucumber, red onion and place in a large bowl with Garbanzo beans.
5.
Add chopped mint and parsley.
6.
Pour Lemon juice, oil , salt and red pepper flakes on top.
7.
Toss your salad and refrigerate 1/2 an hour before serving to let flavors marry a bit.
8.
When ready to serve sprinkle toasted Amaranth on top.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1091
Protein 47.3 g
Carbohydrates 167 g
Iron 5.90 mg
Fiber 28.1 g
Calcium 145 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
