This recipe has Calories as 66.7% (as a percentage of RDA).
You may need to take this 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: 3.9% of RDA
• Calories: 66.7% of RDA
• Carbs: 23.8% of RDA
• Fat (total lipid): 19.4% of RDA
• Fiber: 20.0% of RDA
• Fructose: 0.0% of RDA
• Protein: 11.5% of RDA
• Sodium: 39.4% of RDA
• Sugar: 21.9% of RDA
• Vitamin A (IU): 15.1% of RDA
• Vitamin B6: 4.8% of RDA
• Vitamin C: 9.8% of RDA
• Iron: 18.3% of RDA
• Magnesium: 13.8% of RDA
• Manganese: 20.3% of RDA
• Niacin: 41.3% of RDA
• Potassium: 14.2% of RDA
• Zinc: 19.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
1.
Preheat the broiler.
PREPARING THE MUSHROOMS
2.
In a large pan over medium-high heat, heat 3 tablespoons olive oil.
3.
Once hot, add the garlic and saute until fragrant.
4.
Add the mushrooms, salt and pepper, and another sprinkling olive oil.
5.
Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often.
6.
Add the thyme, cook for another 5 minutes.
TOASTING THE BREAD
7.
Slice the baguette and lay slices flat on a baking tray.
8.
Very lightly brush with olive oil and broil until the bread begins to crisp but not get too crunchy.
ASSEMBLING BRUSCHETTA
9.
Spoon 1-2 spoonfuls of the mushroom mixture on top of each piece of toasted bread. Sprinkle with chopped parsley. Serve warm.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1334
Protein 12.9 g
Carbohydrates 65.4 g
Iron 3.45 mg
Fiber 5.60 g
Calcium 38.5 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.
