This recipe has Fiber as 52.2% (as a percentage of RDA).
You may 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: 0.6% of RDA
• Calories: 20.6% of RDA
• Carbs: 26.2% of RDA
• Fat (total lipid): 12.9% of RDA
• Fiber: 52.2% of RDA
• Fructose: 5.7% of RDA
• Protein: 18.1% of RDA
• Sodium: 38.3% of RDA
• Sugar: 38.4% of RDA
• Vitamin A (IU): 36.1% of RDA
• Vitamin B6: 48.3% of RDA
• Vitamin C: 50.1% of RDA
• Iron: 1.3% of RDA
• Magnesium: 32.6% of RDA
• Manganese: 336% of RDA
• Niacin: 33.1% of RDA
• Potassium: 42.7% of RDA
• Zinc: 19.1% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
Serve with Dill Avocado Dip, Baked Curry Samosa Cakes, or any other favorite veggie burgers.
Preheating your baking sheet will help brown the cauliflower and potatoes when you start to roast them.
Cauliflower and potatoes are nice to use in this recipe because they have a neutral flavor, allowing you to really taste the curry flavor (and color!) For more flavor, you can try parsnips, celery root, carrots, or butternut squash.
This recipe has the following nutrient totals:
Protein 20.3 g
Carbohydrates 72.0 g
Iron 0.24 mg
Fiber 14.6 g
Calcium 5.86 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.