Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.6% of RDA
• Calories: 43.6% of RDA
• Carbs: 14.8% of RDA
• Fat (total lipid): 35.9% of RDA
• Fiber: 26.4% of RDA
• Fructose: 0.3% of RDA
• Protein: 8.1% of RDA
• Sodium: 27.3% of RDA
• Sugar: 7.9% of RDA
• Vitamin A (IU): 18.3% of RDA
• Vitamin B6: 12.8% of RDA
• Vitamin C: 15.3% of RDA
• Iron: 13.2% of RDA
• Magnesium: 13.0% of RDA
• Manganese: 10.5% of RDA
• Niacin: 24.2% of RDA
• Potassium: 15.0% of RDA
• Zinc: 8.0% 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.
Preheat the oven to 375 F.
2.
Slice the baguette into thin slices and brush the top of each piece with olive oil.
3.
Place in the oven and bake to desired level of crispness.
4.
While the bread is crisping, cook the peas. Over high heat, bring 1 cup of water to a boil and add the frozen peas and boil for 2-3 minutes.
5.
Drain and blanch with cold water so they do not get too mushy.
6.
Peel and pit the avocado and add to a small bowl with the fresh lemon juice. Mash the avocado until there are no chunks left.
7.
Once the bread is crisp to your liking, begin by spreading the avocado on each piece.
8.
Top with sliced radish, peas, arugula and pea shoots.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 871
Protein 9.12 g
Carbohydrates 40.6 g
Iron 2.49 mg
Fiber 7.40 g
Calcium 35.6 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.
