Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.4% of RDA
• Calories: 12.9% of RDA
• Carbs: 3.9% of RDA
• Fat (total lipid): 32.8% of RDA
• Fiber: 10.1% of RDA
• Fructose: 1.1% of RDA
• Protein: 10.8% of RDA
• Sodium: 3.2% of RDA
• Sugar: 12.3% of RDA
• Vitamin A (IU): 17.6% of RDA
• Vitamin B6: 7.3% of RDA
• Vitamin C: 50.4% of RDA
• Iron: 1.4% of RDA
• Magnesium: 8.3% of RDA
• Manganese: 4.6% of RDA
• Niacin: 4.7% of RDA
• Potassium: 7.5% of RDA
• Zinc: 6.0% 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.
Fat (total lipid)
broccoli|lemon|olive oil|crushed red pepper|sesame seed|greek yogurt (whole milk)|tahini|lemon juice|garlic (fresh)
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Preheat the oven to 450°. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of crushed red pepper and season with kosher salt; toss to coat. Roast for about 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer.
In a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with the broccoli. Garnish with sea salt and crushed red pepper and serve warm.
NOTES, TIPS, TRICKS, HINTS, ETC:
The tahini-yogurt sauce can be refrigerated for 2 days.
This recipe has the following nutrient totals:
Protein 9.09 g
Carbohydrates 8.00 g
Iron 0.25 mg
Fiber 2.12 g
Calcium 53.9 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.