This recipe has Sodium as 60.8% (as a percentage of RDA).
You may need to take this 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: 9.1% of RDA
• Calories: 22.7% of RDA
• Carbs: 22.3% of RDA
• Fat (total lipid): 29.0% of RDA
• Fiber: 21.4% of RDA
• Fructose: 3.2% of RDA
• Protein: 22.5% of RDA
• Sodium: 60.8% of RDA
• Sugar: 14.0% of RDA
• Vitamin A (IU): 29.4% of RDA
• Vitamin B6: 40.6% of RDA
• Vitamin C: 30.6% of RDA
• Iron: 16.5% of RDA
• Magnesium: 22.9% of RDA
• Manganese: 11.0% of RDA
• Niacin: 51.3% of RDA
• Potassium: 33.3% of RDA
• Zinc: 12.7% 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.
0
MACROS
Carbohydrate
61.4
g
61.42
Calories
454
454.05
Fiber
5.99
g
5.989
Iron
3.12
mg
3.121
Protein
25.3
g
25.288
Sodium
820
mg
820.383
Sugars
4.39
g
4.39
Fat (total lipid)
17.7
g
17.712
N
0
0
red potato|all-purpose flour|egg (large)|bread crumb|salt|nutmeg|water|butter|parsley (fresh)|parmesan cheese
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PREPARATION
1.
Preheat oven to 350F.
PREPARING THE POTATOES
2.
Place potatoes in a Dutch oven or large pot; add water to cover. Bring to a boil.
3.
Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.
4.
Mash potatoes. Stir in flour, eggs, 2/3 cup bread crumbs, salt and nutmeg.
5.
Shape into sixteen (2-in.) balls.
BOILING THE DUMPLINGS
6.
In a Dutch oven or large pot, bring 12 cups water to a boil.
7.
Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
PREPARING THE BREADCRUMB MIXTURE
8.
Mix together the remaining 1/4 cup breadcrumbs with the parmesan cheese.
9.
Have the melted butter next to the breadcrumb mixture.
10.
Once the balls are done, roll each one in the melted butter and then roll into the breadcrumb mixture.
11.
Place on a baking sheet once coated.
BAKING THE DUMPLINGS
12.
Place the sheet of coated dumplings into the oven for 5-7 minutes, or until the breadcrumbs start to brown.
13.
Remove and dish up. Sprinkle each with chopped parsley.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free breadcrumb for bread crumb and gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free breadcrumb for bread crumb and gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 454
Protein 25.3 g
Carbohydrates 61.4 g
Iron 3.12 mg
Fiber 5.99 g
Calcium 91.2 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.
