This recipe has Sodium as 65.1% (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: 0.0% of RDA
• Calories: 12.5% of RDA
• Carbs: 2.7% of RDA
• Fat (total lipid): 32.0% of RDA
• Fiber: 10.5% of RDA
• Fructose: 2.9% of RDA
• Protein: 11.2% of RDA
• Sodium: 65.1% of RDA
• Sugar: 15.9% of RDA
• Vitamin A (IU): 18.1% of RDA
• Vitamin B6: 11.4% of RDA
• Vitamin C: 17.2% of RDA
• Iron: 0.0% of RDA
• Magnesium: 5.5% of RDA
• Manganese: 106% of RDA
• Niacin: 10.7% of RDA
• Potassium: 10.9% of RDA
• Zinc: 6.5% 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.
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PREPARATION
1.
Heat oven to 425° F.
2.
Line a large baking pan with foil; spray lightly with cooking spray.
3.
In a large bowl or food storage bag toss the cauliflower florets with the olive oil, garlic, salt and pepper, and the Parmesan cheese.
4.
Spread the cauliflower out on the prepared baking pan.
5.
Roast for 25 to 30 minutes, turning every 10 minutes, or until the cauliflower is tender and lightly browned.
6.
Once roasted, remove from the oven and sprinkle the pomegranate seeds and parsley over the top. Serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 249
Protein 12.6 g
Carbohydrates 7.39 g
Iron 0 mg
Fiber 2.94 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.
