This recipe has Fat (total lipid) as 127% and Sodium as 75.1% (as a percentage of RDA).
You'll likely need to take these 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: 0.6% of RDA
• Calories: 66.0% of RDA
• Carbs: 35.9% of RDA
• Fat (total lipid): 127% of RDA
• Fiber: 36.5% of RDA
• Fructose: 1.8% of RDA
• Protein: 39.5% of RDA
• Sodium: 75.1% of RDA
• Sugar: 19.7% of RDA
• Vitamin A (IU): 370% of RDA
• Vitamin B6: 329% of RDA
• Vitamin C: 54.4% of RDA
• Iron: 6.3% of RDA
• Magnesium: 61.3% of RDA
• Manganese: 69.7% of RDA
• Niacin: 265% of RDA
• Potassium: 42.5% of RDA
• Zinc: 40.8% 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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Thaw puff pastry on counter top for 30 minutes according to the package.
in a large pot heat heat the mushrooms (no oil needed) and once they release a lot of their liquid, add 1.5 teaspoons of garlic and the spinach and place a lid on top. Watch it closely. Once it starts to wilt add a pinch of salt and mix it in then remove it from the heat and remove the lid.
Combine all other ingredients in a bowl and set aside.
Roll out the puff pastry a bit to get it thinner then cut into the shapes you want to fill. Fill with stuffing and pinch edges closed with a fork.
Cook according to the package (about 20 minutes).
This recipe has the following nutrient totals:
Protein 44.5 g
Carbohydrates 98.7 g
Iron 1.19 mg
Fiber 10.2 g
Calcium 6.44 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.