This recipe has Fiber as 62.9% (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: 0.1% of RDA
• Calories: 33.6% of RDA
• Carbs: 30.9% of RDA
• Fat (total lipid): 44.6% of RDA
• Fiber: 62.9% of RDA
• Fructose: 0.8% of RDA
• Protein: 25.3% of RDA
• Sodium: 48.0% of RDA
• Sugar: 49.0% of RDA
• Vitamin A (IU): 4.1% of RDA
• Vitamin B6: 27.2% of RDA
• Vitamin C: 17.5% of RDA
• Iron: 0.1% of RDA
• Magnesium: 31.1% of RDA
• Manganese: 380% of RDA
• Niacin: 13.1% of RDA
• Potassium: 24.1% of RDA
• Zinc: 22.0% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Cut stems of beets, clean them thoroughly, and place in a baking dish with an inch of water. Cover the dish with foil and roast at 350 degrees for about 45 mins.
2.
Let beets cool. Once cooled, peel the beets. Cut them into 1 inch cubes and put into food processor.
3.
Place all other ingredients except olive oil into a food processor and puree.
This recipe yields 14 1/4 cup servings. Can be stored for up to one week in the refrigerator.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 505
Protein 21.4 g
Carbohydrates 63.8 g
Iron 0.01 mg
Fiber 13.2 g
Calcium 1.17 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.
