This recipe has Sodium as 97.7% (as a percentage of RDA).
You'll likely 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: 0.0% of RDA
• Calories: 13.9% of RDA
• Carbs: 9.0% of RDA
• Fat (total lipid): 24.5% of RDA
• Fiber: 15.2% of RDA
• Fructose: 15.2% of RDA
• Protein: 3.6% of RDA
• Sodium: 97.7% of RDA
• Sugar: 35.9% of RDA
• Vitamin A (IU): 94.0% of RDA
• Vitamin B6: 8.6% of RDA
• Vitamin C: 18.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 20.5% of RDA
• Manganese: 10.1% of RDA
• Niacin: 4.0% of RDA
• Potassium: 11.3% of RDA
• Zinc: 7.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
In a large dutch oven over high heat, heat the olive oil.
2.
Add the leeks and fennel. Saute for 5 minutes.
3.
Add the pears, salt, and pepper. Saute for 3 minutes more.
4.
Add the cashews and water and bring to a boil. Reduce the heat to simmer and cook for 5 minutes, partially covered.
5.
Stir in the spinach.
6.
Pour the soup into a blender, working in batches if necessary and puree until smooth. Can also use an immersion blender if desired.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 278
Protein 4.06 g
Carbohydrates 24.8 g
Iron 0 mg
Fiber 4.26 g
Calcium 0 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.
