This recipe has Fiber as 61.6%, Sugar as 52.4% and Manganese as 401% (as a percentage of RDA).
You may 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: 5.8% of RDA
• Calories: 28.1% of RDA
• Carbs: 34.3% of RDA
• Fat (total lipid): 17.8% of RDA
• Fiber: 61.6% of RDA
• Fructose: 4.1% of RDA
• Protein: 23.5% of RDA
• Sodium: 31.6% of RDA
• Sugar: 52.4% of RDA
• Vitamin A (IU): 230% of RDA
• Vitamin B6: 40.8% of RDA
• Vitamin C: 51.4% of RDA
• Iron: 3.4% of RDA
• Magnesium: 42.5% of RDA
• Manganese: 401% of RDA
• Niacin: 24.9% of RDA
• Potassium: 33.9% of RDA
• Zinc: 26.6% 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.
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PREPARATION
1.
In a medium bowl, stir together the yogurt, vinegar, water, salt, and pepper to taste.
2.
Add the chickpeas, cabbage, celery, sesame seeds and carrots; toss to combine.
3.
Toast each slice of bread to desired level of crispness.
4.
Add cucumber slices and spoon enough slaw to cover the bread. Top with another piece of bread and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 562
Protein 26.5 g
Carbohydrates 94.3 g
Iron 0.64 mg
Fiber 17.2 g
Calcium 58.0 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.
