Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.8% of RDA
• Calories: 7.2% of RDA
• Carbs: 9.6% of RDA
• Fat (total lipid): 6.3% of RDA
• Fiber: 16.4% of RDA
• Fructose: 3.2% of RDA
• Protein: 2.6% of RDA
• Sodium: 46.9% of RDA
• Sugar: 19.7% of RDA
• Vitamin A (IU): 199% of RDA
• Vitamin B6: 14.6% of RDA
• Vitamin C: 19.7% of RDA
• Iron: 4.1% of RDA
• Magnesium: 10.5% of RDA
• Manganese: 9.6% of RDA
• Niacin: 7.8% of RDA
• Potassium: 18.6% of RDA
• Zinc: 4.1% 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.
Fat (total lipid)
red potato|beet|sweet potato|carrot|parsnip|onion|garlic (fresh)|paprika|salt|black pepper|canola oil
Please provide succinct feedback on why this substituion looks like it may not be correct.
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...)
Dice all vegetables as finely as you can. Heat a skillet on medium heat and add 1 Tbsp of oil. When hot, add paprika. Let it sizzle for 15 seconds to bring out the flavor, then add onion and garlic. Saute for 2-3 minutes until onions begin to soften and brown.
Add potatoes through carrot to the skillet and let cook on medium heat for 10-15 minutes, stirring often until veggies are cooked through. Season with salt and pepper. Garnish with freshly chopped parsley, dill, or chives!.
This recipe has the following nutrient totals:
Protein 2.98 g
Carbohydrates 26.3 g
Iron 0.78 mg
Fiber 4.59 g
Calcium 27.5 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.