I used the "Food Intake Assessment" tool from the HPB website to analyse my recipe and this is the table of results I obtained.
As obtained from the results, my dish is lacking in dietary fibre and calcium. To compensate the lack of dietary fibre, I could use whole wheat fusilli pasta rather than white fusilli pasta as it is richer in dietary fibre. As for the lack in calcium, I could add some flax seeds to the dish, which are high in calcium. According to http://www.healthaliciousness.com/, dried herbs are a very good source of calcium which I have already made use of in my dish. Hence, I am unsure as to why my dish is still lacking in calcium.
As obtained from the results, my dish is lacking in dietary fibre and calcium. To compensate the lack of dietary fibre, I could use whole wheat fusilli pasta rather than white fusilli pasta as it is richer in dietary fibre. As for the lack in calcium, I could add some flax seeds to the dish, which are high in calcium. According to http://www.healthaliciousness.com/, dried herbs are a very good source of calcium which I have already made use of in my dish. Hence, I am unsure as to why my dish is still lacking in calcium.
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