Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 21.4% of RDA
• Calories: 13.8% of RDA
• Carbs: 2.5% of RDA
• Fat (total lipid): 21.0% of RDA
• Fiber: 3.6% of RDA
• Fructose: 3.4% of RDA
• Protein: 6.4% of RDA
• Sodium: 26.0% of RDA
• Sugar: 7.4% of RDA
• Vitamin A (IU): 30.4% of RDA
• Vitamin B6: 7.0% of RDA
• Vitamin C: 16.0% of RDA
• Iron: 1.1% of RDA
• Magnesium: 4.2% of RDA
• Manganese: 3.8% of RDA
• Niacin: 2.8% of RDA
• Potassium: 6.3% of RDA
• Zinc: 6.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE TOMATO AND GARLIC
1.
In a pan over medium high heat, add the olive oil.
2.
Add the whole garlic cloves and tomatoes.
3.
Cook until the garlic starts to brown and the tomatoes start to wilt just a little bit.
4.
Set aside for a few minutes to cool before placing on the kabob.
ASSEMBLING THE KABOB
5.
Using a skewer, place one olive, one piece of cheese, one tomato, a clove of garlic, one olive, one piece of cheese, and one more tomato.
6.
Repeat with the remaining skewers and serve.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 277
Protein 7.22 g
Carbohydrates 6.87 g
Iron 0.20 mg
Fiber 1.02 g
Calcium 214 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.
