Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 3.1% of RDA
• Carbs: 2.7% of RDA
• Fat (total lipid): 7.2% of RDA
• Fiber: 12.0% of RDA
• Fructose: 0.2% of RDA
• Protein: 1.9% of RDA
• Sodium: 4.0% of RDA
• Sugar: 0.7% of RDA
• Vitamin A (IU): 21.0% of RDA
• Vitamin B6: 4.4% of RDA
• Vitamin C: 16.5% of RDA
• Iron: 0.7% of RDA
• Magnesium: 9.1% of RDA
• Manganese: 4.3% of RDA
• Niacin: 4.0% of RDA
• Potassium: 7.3% of RDA
• Zinc: 4.7% 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.
0
MACROS
Carbohydrate
7.49
g
7.489
Calories
62.4
62.369
Fiber
3.36
g
3.36
Iron
0.134
mg
0.134
Protein
2.14
g
2.137
Sodium
53.7
mg
53.654
Sugars
0.233
g
0.233
Fat (total lipid)
4.41
g
4.411
N
0
0
dill (fresh)|parsley (fresh)|cucumber (fresh)|avocado|salt|lemon juice
Trying to find ripe avocados at the market? Ask the people who work there -- often they have some ripe ones in the back which they use to make guacamole.
2.
Serve with Baked Curry Samosa Cakes and/or Curry Roasted Yukons and Cauliflower.
3.
Also a great dressing for salads.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 62.4
Protein 2.14 g
Carbohydrates 7.49 g
Iron 0.13 mg
Fiber 3.36 g
Calcium 3.61 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.