Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 9.7% of RDA
• Carbs: 4.3% of RDA
• Fat (total lipid): 18.4% of RDA
• Fiber: 18.9% of RDA
• Fructose: 2.9% of RDA
• Protein: 5.8% of RDA
• Sodium: 45.5% of RDA
• Sugar: 7.8% of RDA
• Vitamin A (IU): 35.7% of RDA
• Vitamin B6: 131% of RDA
• Vitamin C: 102% of RDA
• Iron: 0.9% of RDA
• Magnesium: 9.8% of RDA
• Manganese: 9.0% of RDA
• Niacin: 84.1% of RDA
• Potassium: 11.4% of RDA
• Zinc: 10.1% 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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Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick spray.
In a small bowl, Combine tahini, water, salt, paprika, lemon juice, garlic powder, oil, and nutritional yeast until a smooth sauce is formed.
In a medium sized bowl, toss brussel sprouts with sauce until pieces are nearly completely covered.
Lay brussel sprouts out on baking sheet and top with more nutritional yeast, salt and pepper. Next, place in the oven for 30-35 minutes, turning over halfway through to ensure even roast. Once slightly browned, remove from the oven.
This recipe has the following nutrient totals:
Protein 6.47 g
Carbohydrates 11.9 g
Iron 0.18 mg
Fiber 5.29 g
Calcium 0.31 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.