Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.0% of RDA
• Calories: 8.1% of RDA
• Carbs: 3.3% of RDA
• Fat (total lipid): 18.5% of RDA
• Fiber: 4.3% of RDA
• Fructose: 2.7% of RDA
• Protein: 6.3% of RDA
• Sodium: 25.1% of RDA
• Sugar: 10.8% of RDA
• Vitamin A (IU): 12.3% of RDA
• Vitamin B6: 8.9% of RDA
• Vitamin C: 15.4% of RDA
• Iron: 1.2% of RDA
• Magnesium: 6.8% of RDA
• Manganese: 4.3% of RDA
• Niacin: 4.5% of RDA
• Potassium: 8.2% of RDA
• Zinc: 5.1% 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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PREPARATION
1.
Cook the ravioli according to the package directions. Drain them and return to the pot.
2.
Meanwhile, heat the oil in a large skillet over medium heat.
3.
Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes.
4.
Add the garlic and cook for 2 minutes.
5.
Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine.
6.
Serve with the remaining 1/4 cup of Parmesan.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 163
Protein 7.04 g
Carbohydrates 9.04 g
Iron 0.23 mg
Fiber 1.21 g
Calcium 10.0 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.
