Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 4.9% of RDA
• Carbs: 3.4% of RDA
• Fat (total lipid): 11.4% of RDA
• Fiber: 9.5% of RDA
• Fructose: 0.5% of RDA
• Protein: 0.9% of RDA
• Sodium: 2.0% of RDA
• Sugar: 20.3% of RDA
• Vitamin A (IU): 19.7% of RDA
• Vitamin B6: 2.8% of RDA
• Vitamin C: 40.9% of RDA
• Iron: 0.2% of RDA
• Magnesium: 3.9% of RDA
• Manganese: 2.1% of RDA
• Niacin: 2.8% of RDA
• Potassium: 8.4% of RDA
• Zinc: 1.1% 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.
0
MACROS
Carbohydrate
9.43
g
9.433
Calories
98.3
98.338
Fiber
2.66
g
2.662
Iron
0.045
mg
0.045
Protein
0.970
g
0.97
Sodium
27.1
mg
27.062
Sugars
6.35
g
6.346
Fat (total lipid)
6.96
g
6.963
N
0
0
fennel bulb|orange (whole)|radish|olive oil|lemon juice
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PREPARATION
1.
Wash the fennel bulb and cut the top and bottom. Keep the fronds for garnishing the salad.
2.
Slice the fennel bulb into thin slices.
3.
Peel and slice the orange into thin slices.
4.
Wash and slice the radishes.
5.
Mix together the lemon juice and olive oil.
6.
Plate the sliced fennel, orange slices, and sliced radish.
7.
Drizzle with the olive oil and lemon mixture and sprinkle with the fronds of the fennel bulb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 98.3
Protein 0.97 g
Carbohydrates 9.43 g
Iron 0.04 mg
Fiber 2.66 g
Calcium 3.37 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.
