This recipe has Sodium as 187% (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: 0.3% of RDA
• Calories: 14.1% of RDA
• Carbs: 6.5% of RDA
• Fat (total lipid): 20.1% of RDA
• Fiber: 17.1% of RDA
• Fructose: 7.1% of RDA
• Protein: 17.0% of RDA
• Sodium: 187% of RDA
• Sugar: 33.3% of RDA
• Vitamin A (IU): 93.5% of RDA
• Vitamin B6: 12.8% of RDA
• Vitamin C: 18.2% of RDA
• Iron: 0.2% of RDA
• Magnesium: 13.3% of RDA
• Manganese: 8.7% of RDA
• Niacin: 22.9% of RDA
• Potassium: 14.2% of RDA
• Zinc: 15.3% 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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In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and vegetable broth.
Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
Transfer to a blender and puree until smooth. Transfer back to stock pot.
Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you have time, let the milk come to room temperature before you start making the soup, this will help prevent any curdling. If you don't have time, it's okay the soup will come out great but will be slightly less "smooth" in texture.
This recipe has the following nutrient totals:
Protein 19.1 g
Carbohydrates 17.9 g
Iron 0.03 mg
Fiber 4.80 g
Calcium 3.20 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.