This recipe has Fiber as 109% (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: 0.0% of RDA
• Calories: 47.9% of RDA
• Carbs: 67.9% of RDA
• Fat (total lipid): 19.8% of RDA
• Fiber: 109% of RDA
• Fructose: 0.2% of RDA
• Protein: 28.3% of RDA
• Sodium: 4.1% of RDA
• Sugar: 36.7% of RDA
• Vitamin A (IU): 33.8% of RDA
• Vitamin B6: 42.2% of RDA
• Vitamin C: 17.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 75.0% of RDA
• Manganese: 390% of RDA
• Niacin: 32.2% of RDA
• Potassium: 33.0% of RDA
• Zinc: 36.7% 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
COOKING THE PASTA
1.
Bring a large pot of water to a boil over high heat.
2.
Turn the heat down to medium-high and cook the pasta according to the instructions on the package.
3.
Once done, drain and rinse with cold water. Set aside.
PREPARING THE PEAS
4.
Bring a small saucepan of water to a boil.
5.
Boil the peas for 1 1/2 minutes, drain, and rinse with cool water immediately. Set aside.
ASSEMBLING THE PASTA SALAD
6.
Add the pasta to a large bowl. Mix in the peas, mint, and chickpeas. Alternatively, you can add the mint leaves on top when the salad is done as another option.
7.
In a small bowl, mix together the olive oil and lemon juice until well combined.
8.
Pour over the pasta salad and mix very well. Season with salt and pepper to taste and mix one more time.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 957
Protein 31.9 g
Carbohydrates 187 g
Iron 0 mg
Fiber 30.6 g
Calcium 0 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.
