This recipe has Sodium as 108% (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: 1.4% of RDA
• Calories: 50.7% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 67.7% of RDA
• Fiber: 0.8% of RDA
• Fructose: 0.9% of RDA
• Protein: 30.3% of RDA
• Sodium: 108% of RDA
• Sugar: 4.2% of RDA
• Vitamin A (IU): 44.4% of RDA
• Vitamin B6: 8.2% of RDA
• Vitamin C: 6.7% of RDA
• Iron: 1.6% of RDA
• Magnesium: 11.6% of RDA
• Manganese: 1.2% of RDA
• Niacin: 2.1% of RDA
• Potassium: 6.7% of RDA
• Zinc: 20.6% 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.
Preheat oven to 350 degrees.
2.
Oil a baking dish with olive oil.
3.
Slice zucchini using a mandolin lengthwise. Then cut each slice in half.
4.
Mix ricotta, herbs, egg yolks and grated cheese.
5.
Lay zucchini slices flat and add a heaping tablespoon of ricotta mixture in the middle. Roll zucchini up to make a small ravioli type piece.
6.
Place rolls seam side down.
7.
Bake for for 25-30 minutes until the zucchini is tender.
8.
When done, add kalamata olives around rolls and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1014
Protein 34.1 g
Carbohydrates 11.2 g
Iron 0.31 mg
Fiber 0.23 g
Calcium 14.3 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.
