This recipe has Fiber as 243% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.9% of RDA
• Calories: 63.0% of RDA
• Carbs: 64.0% of RDA
• Fat (total lipid): 65.1% of RDA
• Fiber: 243% of RDA
• Fructose: 5.2% of RDA
• Protein: 52.1% of RDA
• Sodium: 8.9% of RDA
• Sugar: 17.3% of RDA
• Vitamin A (IU): 366% of RDA
• Vitamin B6: 61.3% of RDA
• Vitamin C: 49.1% of RDA
• Iron: 1.2% of RDA
• Magnesium: 138% of RDA
• Manganese: 70.0% of RDA
• Niacin: 19.0% of RDA
• Potassium: 103% of RDA
• Zinc: 40.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering.
2.
Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
3.
Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
4.
Add spinach and continue cooking until completely wilted, about 5 minutes longer.
5.
Season to taste with salt and pepper. Stir in lemon juice. Serve immediately, drizzling remaining olive oil over bowls.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 944
Protein 43.9 g
Carbohydrates 132 g
Iron 0.22 mg
Fiber 51.0 g
Calcium 28.8 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.
