This recipe has Sugar as 86.4% (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: 9.0% of RDA
• Carbs: 14.4% of RDA
• Fat (total lipid): 2.1% of RDA
• Fiber: 15.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 5.1% of RDA
• Sodium: 20.6% of RDA
• Sugar: 86.4% of RDA
• Vitamin A (IU): 103% of RDA
• Vitamin B6: 71.2% of RDA
• Vitamin C: 519% of RDA
• Iron: 0.0% of RDA
• Magnesium: 17.8% of RDA
• Manganese: 12.0% of RDA
• Niacin: 20.0% of RDA
• Potassium: 25.7% of RDA
• Zinc: 5.2% 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.
0
MACROS
Carbohydrate
39.6
g
39.647
Calories
180
179.604
Fiber
4.43
g
4.429
Iron
0
mg
0
Protein
5.75
g
5.752
Sodium
278
mg
278.417
Sugars
27.0
g
26.988
Fat (total lipid)
1.30
g
1.297
N
0
0
rice vinegar|water|granulated sugar|garlic (fresh)|soy sauce (regular)|cayenne pepper|red chili pepper (fresh/medium)|cornstarch|water
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
In a large pan, add the rice vinegar, water, sugar, garlic, soy sauce, and cayenne pepper.
2.
Heat over medium-heat while stirring, to dissolve the sugar.
3.
Increase the heat to medium-high and bring it to a boil.
4.
Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
5.
Add the red chili peppers and mix them through. Let it cook for a couple of minutes.
6.
Mix the cornstarch and 2 tbsp of water into a smooth slurry and add this to the sauce as well.
7.
While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out.
8.
If not using immediately, store in an airtight container.
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 180
Protein 5.75 g
Carbohydrates 39.6 g
Iron 0 mg
Fiber 4.43 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.
