Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.8% of RDA
• Calories: 11.7% of RDA
• Carbs: 7.4% of RDA
• Fat (total lipid): 27.6% of RDA
• Fiber: 11.2% of RDA
• Fructose: 16.7% of RDA
• Protein: 2.3% of RDA
• Sodium: 5.3% of RDA
• Sugar: 45.8% of RDA
• Vitamin A (IU): 212% of RDA
• Vitamin B6: 10.8% of RDA
• Vitamin C: 22.0% of RDA
• Iron: 2.6% of RDA
• Magnesium: 9.8% of RDA
• Manganese: 8.5% of RDA
• Niacin: 5.8% of RDA
• Potassium: 9.1% of RDA
• Zinc: 4.1% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE DRESSING
1.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
PREPARING THE SALAD
2.
In a large bowl, add the shredded cabbage, shredded carrot, apple cubes, halved grapes and the dressing.
3.
Mix well to ensure all of the ingredients coated with the dressing.
TO SERVE
4.
Evenly divide the salad between 4 plates and sprinkle with sunflower seeds.
5.
Top with alfalfa sprouts and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 233
Protein 2.63 g
Carbohydrates 20.3 g
Iron 0.50 mg
Fiber 3.15 g
Calcium 28.2 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.
