This recipe has Sodium as 99.1% (as a percentage of RDA).
You'll likely need to take this 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: 0.4% of RDA
• Calories: 23.3% of RDA
• Carbs: 9.2% of RDA
• Fat (total lipid): 54.6% of RDA
• Fiber: 29.0% of RDA
• Fructose: 5.4% of RDA
• Protein: 16.0% of RDA
• Sodium: 99.1% of RDA
• Sugar: 15.9% of RDA
• Vitamin A (IU): 52.6% of RDA
• Vitamin B6: 27.9% of RDA
• Vitamin C: 32.6% of RDA
• Iron: 0.5% of RDA
• Magnesium: 23.0% of RDA
• Manganese: 11.7% of RDA
• Niacin: 12.6% of RDA
• Potassium: 17.8% of RDA
• Zinc: 22.0% 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.
Bring 2 cups water to boil in medium saucepan.
2.
Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender.
3.
Meanwhile, whisk together oil, vinegar, garlic, rosemary, and salt in medium bowl.
4.
Fold in red pepper flakes, artichoke hearts, tomato, artichoke juice, basil and parsley.
5.
Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture.
6.
Top with feta.
NOTES, TIPS, TRICKS, HINTS, ETC:
For a different version, plate the lentils and then add a few spoonfuls of mixture on top.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 466
Protein 18.0 g
Carbohydrates 25.4 g
Iron 0.10 mg
Fiber 8.11 g
Calcium 3.75 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.
