This recipe has Sodium as 54.9% and Vitamin B6 as 497% (as a percentage of RDA).
You may 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: 2.6% of RDA
• Calories: 13.4% of RDA
• Carbs: 8.6% of RDA
• Fat (total lipid): 1.1% of RDA
• Fiber: 22.5% of RDA
• Fructose: 2.5% of RDA
• Protein: 9.1% of RDA
• Sodium: 54.9% of RDA
• Sugar: 12.2% of RDA
• Vitamin A (IU): 203% of RDA
• Vitamin B6: 497% of RDA
• Vitamin C: 10.8% of RDA
• Iron: 8.0% of RDA
• Magnesium: 13.6% of RDA
• Manganese: 5.9% of RDA
• Niacin: 318% of RDA
• Potassium: 13.7% of RDA
• Zinc: 22.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE POTATOES AND CARROTS
1.
Peel and slice both the potatoes and carrots.
2.
Bring a large pot of water with salt to a boil.
3.
Once boiling, add the sliced carrots and potatoes and turn heat down to medium-low.
4.
Cover and let sit for 20 minutes, or until potatoes and carrots are tender when pierced with a fork.
5.
Drain and place in a blender.
PREPARING THE SAUCE
6.
In a blender, add the cooked potatoes and carrots, 3/4 cup water, 1 tbsp lemon juice, 1/2 cup nutritional yeast, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 cup salsa.
7.
Blend very well until all ingredients are blended into a sauce.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 268
Protein 10.3 g
Carbohydrates 23.6 g
Iron 1.51 mg
Fiber 6.30 g
Calcium 26.2 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.
