This recipe has Fiber as 98.7% and Sodium as 197% (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: 6.9% of RDA
• Calories: 32.8% of RDA
• Carbs: 29.3% of RDA
• Fat (total lipid): 36.7% of RDA
• Fiber: 98.7% of RDA
• Fructose: 17.1% of RDA
• Protein: 20.0% of RDA
• Sodium: 197% of RDA
• Sugar: 60.1% of RDA
• Vitamin A (IU): 191% of RDA
• Vitamin B6: 59.4% of RDA
• Vitamin C: 222% of RDA
• Iron: 10.0% of RDA
• Magnesium: 43.0% of RDA
• Manganese: 33.7% of RDA
• Niacin: 40.4% of RDA
• Potassium: 57.1% of RDA
• Zinc: 26.7% 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 lentil|vegetable broth|diced tomato|salt|turmeric|black pepper|chili powder|balsamic vinegar|red onion|button mushroom|red bell pepper|broccoli|cilantro (fresh)|avocado oil|avocado|corn tortilla
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Combine lentils, broth or water, 1/2 tsp salt, tomatoes, turmeric, and black pepper in a medium pot and bring to a boil. Cover and reduce to a simmer, and let cook for 15 minutes until lentils are soft and liquid is absorbed.
While cooking lentils, heat oil in large skillet over medium high heat. Add chili powder to oil and stir. Add all veggies, onion through broccoli and saute until lightly browning and softening, about 5-10 minutes. Add cilantro, 1/4 tsp of salt (or more or less to taste) and 1 Tbsp of balsamic vinegar. Stir and remove from heat.
Individually warm tortillas in a pan to soften and gently wrap them in a clean dish towel to keep warm.
When lentils are done cooking, stir in 1 tablespoon of balsamic vinegar (or lemon juice), and add salt if needed. Place a heaping spoonful of them on plate, top with sauteed veggies and sliced avocado. Cut tortillas into triangles (like cutting a pie) and arrange around lentils and veggies. Drizzle with hot sauce if desired.
This recipe has the following nutrient totals:
Protein 22.5 g
Carbohydrates 80.6 g
Iron 1.90 mg
Fiber 27.6 g
Calcium 68.5 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.