Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 3.1% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 0.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 7.9% of RDA
• Sodium: 0.1% of RDA
• Sugar: 43.9% of RDA
• Vitamin A (IU): 3.8% of RDA
• Vitamin B6: 4.0% of RDA
• Vitamin C: 5.8% of RDA
• Iron: 0.0% of RDA
• Magnesium: 0.4% of RDA
• Manganese: 44.4% of RDA
• Niacin: 37.0% of RDA
• Potassium: 4.8% of RDA
• Zinc: 0.7% 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
1.
In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
2.
Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
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.
