Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 10.2% of RDA
• Carbs: 8.2% of RDA
• Fat (total lipid): 10.3% of RDA
• Fiber: 14.5% of RDA
• Fructose: 0.4% of RDA
• Protein: 5.9% of RDA
• Sodium: 16.1% of RDA
• Sugar: 10.5% of RDA
• Vitamin A (IU): 78.8% of RDA
• Vitamin B6: 7.6% of RDA
• Vitamin C: 3.6% of RDA
• Iron: 2.4% of RDA
• Magnesium: 18.9% of RDA
• Manganese: 23.0% of RDA
• Niacin: 6.4% of RDA
• Potassium: 9.0% of RDA
• Zinc: 6.4% 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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Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
Cool for 5 minutes on the sheet
This recipe has the following nutrient totals:
Protein 5.00 g
Carbohydrates 17.0 g
Iron 0.43 mg
Fiber 3.04 g
Calcium 13.2 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.