Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 3.1% of RDA
• Carbs: 2.9% of RDA
• Fat (total lipid): 5.3% of RDA
• Fiber: 8.2% of RDA
• Fructose: 4.4% of RDA
• Protein: 2.3% of RDA
• Sodium: 0.2% of RDA
• Sugar: 8.9% of RDA
• Vitamin A (IU): 24.5% of RDA
• Vitamin B6: 5.9% of RDA
• Vitamin C: 22.5% of RDA
• Iron: 0.1% of RDA
• Magnesium: 4.3% of RDA
• Manganese: 3.4% of RDA
• Niacin: 4.4% of RDA
• Potassium: 5.6% of RDA
• Zinc: 3.0% 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
1.
Heat oil and shallot in large skillet over medium heat. Add garlic and cook for 5 min (until shallot starts to caramelize).
2.
Turn heat up to medium high. Add asparagus and cook for 2 minutes.
3.
Turn heat back down to medium, add lemon juice and cook for 3-5 minutes (until asparagus bends a bit but not mushy).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 46.2
Protein 1.95 g
Carbohydrates 5.97 g
Iron 0.03 mg
Fiber 1.72 g
Calcium 1.88 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.
