Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 21.4% of RDA
• Calories: 6.0% of RDA
• Carbs: 3.3% of RDA
• Fat (total lipid): 10.8% of RDA
• Fiber: 13.3% of RDA
• Fructose: 7.9% of RDA
• Protein: 7.0% of RDA
• Sodium: 13.4% of RDA
• Sugar: 17.6% of RDA
• Vitamin A (IU): 36.1% of RDA
• Vitamin B6: 7.5% of RDA
• Vitamin C: 16.8% of RDA
• Iron: 1.1% of RDA
• Magnesium: 7.9% of RDA
• Manganese: 6.7% of RDA
• Niacin: 6.1% of RDA
• Potassium: 11.9% of RDA
• Zinc: 7.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat the oven to 350 F.
2.
Slice the eggplant into rounds and place on a lightly oiled baking dish.
3.
Top with quartered cherry tomatoes and some shredded mozzarella cheese.
4.
Sprinkle fresh chopped basil over the cheese and place in the preheated oven.
5.
Bake for 10 minutes, or until the eggplant has softened and the cheese has melted. Serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 121
Protein 7.84 g
Carbohydrates 9.01 g
Iron 0.20 mg
Fiber 3.71 g
Calcium 214 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.
