Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.6% of RDA
• Calories: 27.8% of RDA
• Carbs: 9.4% of RDA
• Fat (total lipid): 9.1% of RDA
• Fiber: 17.0% of RDA
• Fructose: 5.8% of RDA
• Protein: 16.2% of RDA
• Sodium: 30.4% of RDA
• Sugar: 12.7% of RDA
• Vitamin A (IU): 9.2% of RDA
• Vitamin B6: 47.3% of RDA
• Vitamin C: 14.0% of RDA
• Iron: 6.9% of RDA
• Magnesium: 4.8% of RDA
• Manganese: 210% of RDA
• Niacin: 19.7% of RDA
• Potassium: 18.0% of RDA
• Zinc: 7.4% 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 the oven to 450°F. Line a sheet pan with parchment paper and set aside.
2.
Beat the eggs with salt and pepper.
3.
Dip the cauliflower bits into the egg, shake off excess and dip into the panko, making sure each floret is coated. Place on prepared parchment paper. Repeat until all of the cauliflower is coated.
4.
Bake for 30-35 mins, or until deeply golden and crunchy.
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.
