Moroccan Chickpea-and-Couscous-Stuffed Peppers Recipe

Moroccan Chickpea-and-Couscous-Stuffed Peppers has a high-calorie, high-carb, high-fat and high-protein content. It is a good source of Calcium and Iron.

With 18.4 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

On top of that, the high fat content of this product makes it unsuitable to be eaten when trying to lose weight. It's average MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".

It gives a good yield of Iron at 5.8 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. It has a high density of Sodium, thus making it unsuitable for a low-sodium diet.

It belongs to Moroccan cuisine.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 68, for Moroccan Chickpea-and-Couscous-Stuffed Peppers, and we advise that this food in moderation.