This recipe has Fiber as 65.3% (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: 3.9% of RDA
• Calories: 11.7% of RDA
• Carbs: 13.7% of RDA
• Fat (total lipid): 8.8% of RDA
• Fiber: 65.3% of RDA
• Fructose: 3.8% of RDA
• Protein: 8.5% of RDA
• Sodium: 6.7% of RDA
• Sugar: 31.6% of RDA
• Vitamin A (IU): 12.0% of RDA
• Vitamin B6: 43.1% of RDA
• Vitamin C: 101% of RDA
• Iron: 5.6% of RDA
• Magnesium: 15.2% of RDA
• Manganese: 6.2% of RDA
• Niacin: 4.8% of RDA
• Potassium: 19.7% of RDA
• Zinc: 8.5% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Peel and grate 1 jicama and place in a medium sized bowl.
2.
Chop ½ of sweet onion.
3.
Press 2 garlic cloves.
4.
Combine the onions, garlic, eggs, and Jicama in a bowl and mix together.
5.
Scoop a portion of the mixture with your hand and flatten with your hand. You will want to squeeze the water out as much as possible.
6.
Repeat process until you have the desired number of hash browns.
NOTES, TIPS, TRICKS, HINTS, ETC:
To add an extra kick in flavor, cook an sunny side up egg and place on top of hash brown.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 233
Protein 9.53 g
Carbohydrates 37.5 g
Iron 1.05 mg
Fiber 18.3 g
Calcium 38.5 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.
