Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 8.9% of RDA
• Carbs: 9.6% of RDA
• Fat (total lipid): 11.4% of RDA
• Fiber: 8.7% of RDA
• Fructose: 5.0% of RDA
• Protein: 2.8% of RDA
• Sodium: 0.8% of RDA
• Sugar: 15.2% of RDA
• Vitamin A (IU): 11.2% of RDA
• Vitamin B6: 20.0% of RDA
• Vitamin C: 21.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 9.1% of RDA
• Manganese: 7.5% of RDA
• Niacin: 9.5% of RDA
• Potassium: 13.8% of RDA
• Zinc: 3.9% 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.
Preheat oven to 200C / 390F.
2.
Line a baking dish with parchment paper. Add the olive oil, balsamic vinegar and salt.
3.
Thoroughly wash the potatoes and add them to the baking dish and toss to coat fully.
4.
Trim the top and bottom of the garlic head and remove any loose skin. Coat the garlic head in olive oil and place whole in the baking dish with the potatoes. Sprinkle with the chop thyme.
5.
Roast for 20 minutes and remove.
6.
Add the asparagus with a little extra olive oil, if needed. Toss to coat and add the remaining thyme sprigs. Cook for a further 20 minutes.
7.
Remove the garlic cloves from the skin and mix cloves in with the potatoes and asparagus. Season with extra balsamic vinegar, salt and pepper. Serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 179
Protein 3.19 g
Carbohydrates 26.5 g
Iron 0 mg
Fiber 2.44 g
Calcium 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.
