Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 8.1% of RDA
• Carbs: 3.6% of RDA
• Fat (total lipid): 22.6% of RDA
• Fiber: 6.6% of RDA
• Fructose: 7.7% of RDA
• Protein: 1.4% of RDA
• Sodium: 19.1% of RDA
• Sugar: 14.9% of RDA
• Vitamin A (IU): 11.8% of RDA
• Vitamin B6: 2.2% of RDA
• Vitamin C: 15.8% of RDA
• Iron: 1.2% of RDA
• Magnesium: 5.1% of RDA
• Manganese: 2.5% of RDA
• Niacin: 6.6% of RDA
• Potassium: 10.1% of RDA
• Zinc: 1.9% 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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Remove the tomatoes from the puree that's in the can. The puree is a different kettle of fish altogether from the tomatoes themselves, and should be discarded (whole whole tomatoes will be sweet, the puree will be slightly bitter).
Put these into a small food processor.
Add the rest of the ingredients and puree. You'll want to make sure there aren't too many chunks of tomato in the sauce, as they make it more difficult to work with when it comes to actually making a pizza.
Once it's blended, transfer to a bowl and refrigerate for a few hours. This gives the ingredients time to blend and infuse.
This recipe has the following nutrient totals:
Protein 1.56 g
Carbohydrates 9.88 g
Iron 0.25 mg
Fiber 1.84 g
Calcium 3.00 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.