This recipe has Fat (total lipid) as 78.7% and Sugar as 99.1% (as a percentage of RDA).
You'll likely need to take these 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: 4.6% of RDA
• Calories: 38.9% of RDA
• Carbs: 15.4% of RDA
• Fat (total lipid): 78.7% of RDA
• Fiber: 23.7% of RDA
• Fructose: 0.6% of RDA
• Protein: 15.8% of RDA
• Sodium: 0.4% of RDA
• Sugar: 99.1% of RDA
• Vitamin A (IU): 8.5% of RDA
• Vitamin B6: 10.4% of RDA
• Vitamin C: 3.2% of RDA
• Iron: 17.4% of RDA
• Magnesium: 59.8% of RDA
• Manganese: 77.9% of RDA
• Niacin: 29.1% of RDA
• Potassium: 19.8% of RDA
• Zinc: 22.6% 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 400 F.
2.
Whisk together maple syrup and olive oil.
3.
Add quinoa flakes and stir until well combined.
4.
Line a baking sheet with parchment paper and evenly spread the quinoa over the baking sheet.
5.
Sprinkle with a pinch of salt and put into preheated oven.
6.
Check after 10 minutes and stir.
7.
Roast until the flakes are dry and crunchy and golden brown, about 25 minutes.
8.
Allow to cool completely and then mix with the remaining ingredients: chopped walnuts, chopped pumpkin seeds, chopped figs, and chopped prunes.
NOTES, TIPS, TRICKS, HINTS, ETC:
This can be stored in a glass jar up to 2 weeks.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 778
Protein 17.8 g
Carbohydrates 42.3 g
Iron 3.28 mg
Fiber 6.63 g
Calcium 45.6 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.
