Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 13.2% of RDA
• Carbs: 1.6% of RDA
• Fat (total lipid): 44.6% of RDA
• Fiber: 5.5% of RDA
• Fructose: 4.5% of RDA
• Protein: 0.7% of RDA
• Sodium: 0.2% of RDA
• Sugar: 8.3% of RDA
• Vitamin A (IU): 77.8% of RDA
• Vitamin B6: 10.8% of RDA
• Vitamin C: 126% of RDA
• Iron: 1.6% of RDA
• Magnesium: 2.2% of RDA
• Manganese: 1.7% of RDA
• Niacin: 4.1% of RDA
• Potassium: 4.5% of RDA
• Zinc: 1.2% 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.
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PREPARATION
1.
Roast peppers on gas burner until blackened but not burned through flesh.
2.
Cool then peel using paper towel. I have found you lose a lot of flavor if cleaned under running water.
3.
Slice or chop to desired size.
4.
Season with good quality olive oil, flake or kosher salt and freshly cracked pepper.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 263
Protein 0.74 g
Carbohydrates 4.49 g
Iron 0.32 mg
Fiber 1.55 g
Calcium 5.00 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.
