This recipe has Sugar as 137% (as a percentage of RDA).
You'll likely 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: 38.8% of RDA
• Carbs: 49.3% of RDA
• Fat (total lipid): 27.9% of RDA
• Fiber: 66.1% of RDA
• Fructose: 0.3% of RDA
• Protein: 25.4% of RDA
• Sodium: 7.0% of RDA
• Sugar: 137% of RDA
• Vitamin A (IU): 73.3% of RDA
• Vitamin B6: 36.7% of RDA
• Vitamin C: 26.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 41.6% of RDA
• Manganese: 387% of RDA
• Niacin: 15.6% of RDA
• Potassium: 31.2% of RDA
• Zinc: 20.0% 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.
Fat (total lipid)
brown rice|olive oil|plum tomato|golden raisin|swiss chard|garlic (fresh)|chickpea|lemon juice
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Cook the rice according to the package directions.
Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.
This recipe has the following nutrient totals:
Protein 21.4 g
Carbohydrates 102 g
Iron 0.01 mg
Fiber 13.9 g
Calcium 0.47 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.