Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 39.3% of RDA
• Carbs: 11.0% of RDA
• Fat (total lipid): 22.1% of RDA
• Fiber: 5.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 11.9% of RDA
• Sodium: 38.6% of RDA
• Sugar: 4.3% of RDA
• Vitamin A (IU): 22.6% of RDA
• Vitamin B6: 4.9% of RDA
• Vitamin C: 4.7% of RDA
• Iron: 10.6% of RDA
• Magnesium: 6.5% of RDA
• Manganese: 7.5% of RDA
• Niacin: 15.0% of RDA
• Potassium: 2.6% of RDA
• Zinc: 5.8% 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
HOW TO ROAST THE PUMPKIN
1.
Follow the steps in the dependent recipe to roast the pumpkin.
BAKING THE BREAD
2.
Once the pumpkin is roasted, remove from the oven and set aside to cool, keeping the oven on. Slice the baguette in thin slices and place on a baking sheet.
3.
Brush each baguette slice with olive oil and place in the oven.
4.
Bake to desired level of crispness and remove.
ASSEMBLING THE BRUSCHETTA
5.
Once the pumpkin is completely cooled, spoon a spoonful on each toasted baguette slice.
6.
Crumble some goat cheese over the pumpkin and finish with a sprinkle of fresh parsley.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 786
Protein 13.4 g
Carbohydrates 30.3 g
Iron 2.00 mg
Fiber 1.42 g
Calcium 23.5 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.
