Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.5% of RDA
• Calories: 10.5% of RDA
• Carbs: 12.5% of RDA
• Fat (total lipid): 11.8% of RDA
• Fiber: 16.5% of RDA
• Fructose: 6.6% of RDA
• Protein: 3.9% of RDA
• Sodium: 2.7% of RDA
• Sugar: 18.7% of RDA
• Vitamin A (IU): 23.7% of RDA
• Vitamin B6: 21.1% of RDA
• Vitamin C: 37.8% of RDA
• Iron: 8.1% of RDA
• Magnesium: 13.9% of RDA
• Manganese: 8.3% of RDA
• Niacin: 13.6% of RDA
• Potassium: 29.0% of RDA
• Zinc: 5.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
0
MACROS
Carbohydrate
34.3
g
34.263
Calories
210
210.422
Fiber
4.62
g
4.62
Iron
1.52
mg
1.523
Protein
4.44
g
4.44
Sodium
36.9
mg
36.859
Sugars
5.86
g
5.859
Fat (total lipid)
7.23
g
7.228
N
0
0
red potato|red onion|olive oil|cherry tomato|garlic (fresh)|rosemary leaf (fresh)
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PREPARATION
1.
Preheat oven to 450F.
2.
Place the potatoes, tomatoes, garlic, and onion into a baking dish.
3.
Drizzle the olive oil over and very gently toss to coat.
4.
Sprinkle with salt and pepper to taste and then sprinkle the rosemary over everything.
5.
Bake in the preheated oven for 25 minutes, or until potatoes are tender and tomatoes are wilted.
6.
Let cool for a few minutes before serving, as the tomatoes will be extremely hot right out of the oven.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 210
Protein 4.44 g
Carbohydrates 34.3 g
Iron 1.52 mg
Fiber 4.62 g
Calcium 34.8 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.
