This recipe has Fiber as 113% (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: 31.1% of RDA
• Calories: 40.5% of RDA
• Carbs: 50.9% of RDA
• Fat (total lipid): 16.3% of RDA
• Fiber: 113% of RDA
• Fructose: 7.8% of RDA
• Protein: 40.9% of RDA
• Sodium: 4.0% of RDA
• Sugar: 69.9% of RDA
• Vitamin A (IU): 15.4% of RDA
• Vitamin B6: 51.1% of RDA
• Vitamin C: 6.8% of RDA
• Iron: 60.6% of RDA
• Magnesium: 106% of RDA
• Manganese: 66.6% of RDA
• Niacin: 27.0% of RDA
• Potassium: 76.0% of RDA
• Zinc: 51.2% 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 the olive oil in a large saucepan over medium-high heat.
2.
Add the onion and garlic and cook, stirring every so often until they've just begun to soften and brown. This will take about 10 minutes.
3.
Turn the heat to low and add the paprika and a pinch of salt. Cook for another 5 minutes.
4.
Add the tomato paste and cook, stirring often, for another 5 minutes.
5.
Add the beans, the mustard, the maple syrup, the molasses, and the water and stir to combine.
6.
Turn the heat to high. Once the mixture begins to boil, turn it to low and let the beans simmer for 15 minutes.
7.
Taste and season accordingly before serving.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 810
Protein 46.0 g
Carbohydrates 140 g
Iron 11.5 mg
Fiber 31.9 g
Calcium 311 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.
