Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 6.9% of RDA
• Carbs: 6.4% of RDA
• Fat (total lipid): 12.2% of RDA
• Fiber: 27.7% of RDA
• Fructose: 0.0% of RDA
• Protein: 4.4% of RDA
• Sodium: 8.5% of RDA
• Sugar: 5.6% of RDA
• Vitamin A (IU): 0.8% of RDA
• Vitamin B6: 10.8% of RDA
• Vitamin C: 35.5% of RDA
• Iron: 0.0% of RDA
• Magnesium: 23.3% of RDA
• Manganese: 8.9% of RDA
• Niacin: 7.8% of RDA
• Potassium: 15.1% of RDA
• Zinc: 5.5% 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 400 degrees.
2.
In a bowl, toss the artichoke hearts with olive oil, dill, garlic, salt (to taste), and pepper (to taste).
3.
Lay cut side down onto a baking sheet lined with parchment paper.
4.
Bake for about 30 minutes, turning halfway through, until the artichokes are golden.
5.
Serve hot or at room temperature with extra dill and a squeeze of lemon.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 138
Protein 4.96 g
Carbohydrates 17.7 g
Iron 0 mg
Fiber 7.76 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.
