Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 15.5% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 18.0% of RDA
• Fiber: 13.3% of RDA
• Fructose: 1.1% of RDA
• Protein: 13.2% of RDA
• Sodium: 16.9% of RDA
• Sugar: 6.1% of RDA
• Vitamin A (IU): 56.4% of RDA
• Vitamin B6: 26.5% of RDA
• Vitamin C: 20.5% of RDA
• Iron: 4.0% of RDA
• Magnesium: 9.5% of RDA
• Manganese: 5.2% of RDA
• Niacin: 8.3% of RDA
• Potassium: 8.1% of RDA
• Zinc: 6.1% 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.
Fat (total lipid)
green lentil|smoked salmon|baby spinach|chive|lemon juice|olive oil|egg (large)
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Preheat the oven to 350°. In a medium saucepan, cover the lentils with water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and transfer to a large bowl. Fold in the trout, spinach, chives, lemon juice and olive oil and season with salt and pepper.
Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. Crack an egg into each of the 6 water-filled cups and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Spoon the lentil salad onto plates. Using a slotted spoon, immediately transfer the eggs to the plates and serve.
This recipe has the following nutrient totals:
Protein 11.2 g
Carbohydrates 8.47 g
Iron 0.72 mg
Fiber 2.80 g
Calcium 19.9 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.