This recipe has Fiber as 84.3% and Manganese as 751% (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: 0.0% of RDA
• Calories: 41.0% of RDA
• Carbs: 42.5% of RDA
• Fat (total lipid): 36.4% of RDA
• Fiber: 84.3% of RDA
• Fructose: 0.1% of RDA
• Protein: 35.0% of RDA
• Sodium: 47.7% of RDA
• Sugar: 62.4% of RDA
• Vitamin A (IU): 9.5% of RDA
• Vitamin B6: 50.0% of RDA
• Vitamin C: 15.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 45.1% of RDA
• Manganese: 751% of RDA
• Niacin: 20.3% of RDA
• Potassium: 39.6% of RDA
• Zinc: 37.8% 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.
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PREPARATION
1.
Preheat oven to 375 F.
2.
Brush a baking sheet with olive oil.
3.
In a food processor, combine the garbanzo beans, tahini, lemon juice, lemon zest, garlic, and the remaining 1 tablespoon of olive oil. Pulse until smooth.
4.
Add the chickpea flour, scallions and salt. Pulse to combine all ingredients.
5.
Form the mixture into four patties and place them on the prepared baking sheet.
6.
Place the baking sheet in the preheated oven and bake for 30 minutes.
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.
