This recipe has Fat (total lipid) as 55.4% and Sugar as 58.0% (as a percentage of RDA).
You may 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: 2.4% of RDA
• Calories: 32.3% of RDA
• Carbs: 14.0% of RDA
• Fat (total lipid): 55.4% of RDA
• Fiber: 33.4% of RDA
• Fructose: 21.7% of RDA
• Protein: 43.9% of RDA
• Sodium: 7.7% of RDA
• Sugar: 58.0% of RDA
• Vitamin A (IU): 60.9% of RDA
• Vitamin B6: 93.1% of RDA
• Vitamin C: 85.5% of RDA
• Iron: 5.7% of RDA
• Magnesium: 40.8% of RDA
• Manganese: 160% of RDA
• Niacin: 110% of RDA
• Potassium: 42.7% of RDA
• Zinc: 20.5% 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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Cook brown rice or quinoa as per package instructions.
Preheat large non-stick deep skillet on low - medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower and chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.
NOTES, TIPS, TRICKS, HINTS, ETC:
Substitute chicken for extra cauliflower for a vegan version.
This recipe has the following nutrient totals:
Protein 49.4 g
Carbohydrates 38.6 g
Iron 1.07 mg
Fiber 9.36 g
Calcium 24.4 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.