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Roman farro bowl with herbs & egg
Dinner · ~550 kcal · Spring · Summer · Fall
Leafy
Ingredients
From the garden
handful
parsley
handful
basil
1 tsp
thyme
2 cloves
garlic
1 small
beets
1 cup
kale
From the pantry
1 cup
farro
2
eggs
3 tbsp
olive oil
1 oz
cheese (feta/parmesan)
Nutrient profile
Whole-food contribution per serving (relative points, not RDA percentages).
Amino acids
Histidine
5
Isoleucine
5
Leucine
5
Lysine
5
Methionine
6
Phenylalanine
5
Threonine
5
Tryptophan
5
Valine
5
Micronutrients
Vitamin A
6
Vitamin C
5
Vitamin D
1
Vitamin E
1
Vitamin K
7
Vitamin B12
3
Folate
2
Iron
2
Calcium
4
Magnesium
3
Zinc
2
Selenium
1
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