This recipe has Sodium as 65.9% (as a percentage of RDA).
You may 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: 2.7% of RDA
• Calories: 12.6% of RDA
• Carbs: 7.8% of RDA
• Fat (total lipid): 28.1% of RDA
• Fiber: 8.0% of RDA
• Fructose: 8.6% of RDA
• Protein: 5.7% of RDA
• Sodium: 65.9% of RDA
• Sugar: 27.0% of RDA
• Vitamin A (IU): 0.0% of RDA
• Vitamin B6: 13.4% of RDA
• Vitamin C: 8.5% of RDA
• Iron: 1.8% of RDA
• Magnesium: 28.5% of RDA
• Manganese: 8.0% of RDA
• Niacin: 3.7% of RDA
• Potassium: 10.3% of RDA
• Zinc: 14.0% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Place raw cashews in a bowl and cover with water by about 2-3 inches. Place in refrigerator and let soak overnight. If short on time, simply cover cashews with boiling water and let soak as long as possible. Ideal soak time is 8 hours, minimum is 2 hours.
2.
Drain cashews and rinse in colander. Set aside.
3.
In a skillet, saute finely chopped onion in 1 tsp of medium heat oil. Cook on low heat, covered for 15 minutes, then remove cover and cook an additional 5 minutes until golden brown.
4.
In a food processor, combine all ingredients and process for 3-4 minutes on high until rich and creamy. Adding more water and scraping down the sides as needed. Ideally, chill for 1-2 hours before serving (but you can eat it immediately as well) Enjoy!.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 251
Protein 6.37 g
Carbohydrates 21.6 g
Iron 0.34 mg
Fiber 2.23 g
Calcium 27.0 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.
