Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 5.5% of RDA
• Carbs: 5.0% of RDA
• Fat (total lipid): 9.7% of RDA
• Fiber: 5.9% of RDA
• Fructose: 17.4% of RDA
• Protein: 1.5% of RDA
• Sodium: 13.5% of RDA
• Sugar: 36.3% of RDA
• Vitamin A (IU): 103% of RDA
• Vitamin B6: 5.9% of RDA
• Vitamin C: 7.1% of RDA
• Iron: 1.8% of RDA
• Magnesium: 7.6% of RDA
• Manganese: 4.1% of RDA
• Niacin: 2.4% of RDA
• Potassium: 7.3% of RDA
• Zinc: 3.2% 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.
Combine the cucumbers and carrots in a bowl. Set aside.
2.
In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce. Taste for seasoning and adjust to individual preference.
3.
Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight and then serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
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 111
Protein 1.68 g
Carbohydrates 13.8 g
Iron 0.34 mg
Fiber 1.66 g
Calcium 24.2 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.