This recipe has Fiber as 103%, Sugar as 75.5% and Manganese as 747% (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: 0.0% of RDA
• Calories: 48.7% of RDA
• Carbs: 54.3% of RDA
• Fat (total lipid): 38.5% of RDA
• Fiber: 103% of RDA
• Fructose: 0.2% of RDA
• Protein: 43.0% of RDA
• Sodium: 3.3% of RDA
• Sugar: 75.5% of RDA
• Vitamin A (IU): 23.7% of RDA
• Vitamin B6: 49.7% of RDA
• Vitamin C: 10.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 46.3% of RDA
• Manganese: 747% of RDA
• Niacin: 15.8% of RDA
• Potassium: 37.2% of RDA
• Zinc: 32.9% 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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Preheat oven to 400°F.
Dry the chickpeas on a paper towel, and spread them on a rimmed baking sheet. Sprinkle with oil and garlic, and toss everything well with your hands to make sure the chickpeas are coated. Spread evenly on the baking sheet, and roast for 20 minutes, shaking the pan every few minutes to cook the chickpeas evenly.
While the chickpeas are roasting, prepare a plate with paper towels. Drain the cooked chickpeas on the paper towels and, while they're still warm, toss with paprika, cumin, salt and pepper.