Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 6.8% of RDA
• Carbs: 8.1% of RDA
• Fat (total lipid): 5.9% of RDA
• Fiber: 8.0% of RDA
• Fructose: 0.8% of RDA
• Protein: 2.4% of RDA
• Sodium: 0.6% of RDA
• Sugar: 2.4% of RDA
• Vitamin A (IU): 2.0% of RDA
• Vitamin B6: 20.6% of RDA
• Vitamin C: 9.2% of RDA
• Iron: 5.1% of RDA
• Magnesium: 8.4% of RDA
• Manganese: 7.5% of RDA
• Niacin: 6.8% of RDA
• Potassium: 14.4% of RDA
• Zinc: 2.7% 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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Preheat oven to 425 F degrees.
Line baking tray with aluminum foil and parchment paper, or just parchment paper, but make sure it covers the entire tray.
Brush olive oil over the parchment paper.
In a small bowl combine the olive oil, ginger, garlic, turmeric, cayenne pepper, garam masala, basil, oregano, salt and pepper to taste and slightly whisk. Pour this mixture over the potatoes and toss them around to make sure each wedge is fully coated in the spice.
Place the potatoes on the baking sheet and bake on the middle rack for 15 minutes. Take the tray out and turn wedges over and bake for another 10 or 15 minutes or until potatoes are done.
This recipe has the following nutrient totals:
Protein 2.71 g
Carbohydrates 22.2 g
Iron 0.96 mg
Fiber 2.24 g
Calcium 15.0 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.