This recipe has Sodium as 66.0% and Vitamin A (IU) as 506% (as a percentage of RDA).
You may 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: 3.9% of RDA
• Calories: 14.0% of RDA
• Carbs: 7.3% of RDA
• Fat (total lipid): 31.3% of RDA
• Fiber: 14.8% of RDA
• Fructose: 1.9% of RDA
• Protein: 13.8% of RDA
• Sodium: 66.0% of RDA
• Sugar: 13.5% of RDA
• Vitamin A (IU): 506% of RDA
• Vitamin B6: 20.8% of RDA
• Vitamin C: 5.6% of RDA
• Iron: 4.9% of RDA
• Magnesium: 16.2% of RDA
• Manganese: 115% of RDA
• Niacin: 5.1% of RDA
• Potassium: 12.7% of RDA
• Zinc: 10.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” 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 400 degrees.
BAKING THE POTATOES
2.
Scrub potatoes, wipe dry and place on a baking sheet. Pierce potatoes with a fork. Bake 45-55 minutes, or until potatoes are tender when pierced with a fork.
PREPARING THE KALE
3.
While potatoes are baking, in a medium skillet, toss the chopped kale in olive oil, salt, and pepper.
4.
Over medium heat, sauté kale until slightly wilted, about 5 minutes.
TO ASSEMBLE
5.
Slice sweet potatoes in half lengthwise.
6.
Use a fork to loosen potato and add walnuts and feta. Press down into potato and top with kale.
7.
Return to oven for 10 -12 minutes to melt the feta. Serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 280
Protein 15.6 g
Carbohydrates 20.1 g
Iron 0.93 mg
Fiber 4.15 g
Calcium 39.4 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.
