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Red Lentil Curry With Black Tahini and Roasted Cashews
This quick curry is simply delicious, super easy and inexpensive to make, plus leftovers can be reheated for up to three days. You can hide as many veggies and legumes as you like, depending on what satisfies you best.
This recipe has Calories as 85.3%, Fat (total lipid) as 160%, Fiber as 91.5% and Sugar as 93.0% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.0% of RDA
• Calories: 85.3% of RDA
• Carbs: 47.3% of RDA
• Fat (total lipid): 160% of RDA
• Fiber: 91.5% of RDA
• Fructose: 17.3% of RDA
• Protein: 42.6% of RDA
• Sodium: 55.2% of RDA
• Sugar: 93.0% of RDA
• Vitamin A (IU): 257% of RDA
• Vitamin B6: 41.2% of RDA
• Vitamin C: 21.4% of RDA
• Iron: 4.0% of RDA
• Magnesium: 117% of RDA
• Manganese: 252% of RDA
• Niacin: 33.4% of RDA
• Potassium: 47.8% of RDA
• Zinc: 59.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.