This recipe has Fat (total lipid) as 65.0% (as a percentage of RDA).
You may 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: 0.9% of RDA
• Calories: 27.8% of RDA
• Carbs: 15.3% of RDA
• Fat (total lipid): 65.0% of RDA
• Fiber: 21.1% of RDA
• Fructose: 0.3% of RDA
• Protein: 7.0% of RDA
• Sodium: 5.6% of RDA
• Sugar: 40.8% of RDA
• Vitamin A (IU): 0.4% of RDA
• Vitamin B6: 4.0% of RDA
• Vitamin C: 3.7% of RDA
• Iron: 1.8% of RDA
• Magnesium: 25.4% of RDA
• Manganese: 63.4% of RDA
• Niacin: 3.1% of RDA
• Potassium: 7.8% of RDA
• Zinc: 16.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 350 F.
2.
Brush a shallow baking dish with melted coconut oil.
3.
Stir together the blueberries, maple syrup, lemon juice, and lemon zest in the dish.
4.
In a small bowl, combine the oats, 1/2 cup of melted coconut oil, cinnamon, pecans, and salt.
5.
Mix the ingredients well to evenly distribute the coconut oil.
6.
Sprinkle the oat mixture over the berries.
7.
Place the dish in the preheated oven and bake for 20 minutes, or until the oats are lightly browned.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 555
Protein 7.92 g
Carbohydrates 42.0 g
Iron 0.34 mg
Fiber 5.92 g
Calcium 9.50 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.
