Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.7% of RDA
• Calories: 8.9% of RDA
• Carbs: 3.0% of RDA
• Fat (total lipid): 20.1% of RDA
• Fiber: 2.1% of RDA
• Fructose: 0.3% of RDA
• Protein: 7.6% of RDA
• Sodium: 32.6% of RDA
• Sugar: 1.4% of RDA
• Vitamin A (IU): 6.5% of RDA
• Vitamin B6: 9.0% of RDA
• Vitamin C: 3.8% of RDA
• Iron: 2.0% of RDA
• Magnesium: 5.3% of RDA
• Manganese: 2.4% of RDA
• Niacin: 2.6% of RDA
• Potassium: 5.4% of RDA
• Zinc: 4.8% 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
PREPARING THE POTATOES
1.
Preheat oven to 400 degrees. Lightly coat a baking sheet with olive oil.
2.
Place the potato rounds in a large bowl and add the olive oil. Toss to coat the potato slices.
3.
Lay the slices flat on a baking dish and bake for 25 minutes in the preheated oven.
PREPARING THE CHEESE TOPPING
4.
In a bowl, add the parmesan cheese, salt, pepper, minced garlic, and oregano. Mix well.
BAKING THE POTATOES WITH CHEESE TOPPING
5.
Remove the potatoes from the oven and spoon a spoonful of the cheese mixture onto each potato.
6.
Place back in the oven and bake for 10-15 minutes more until the cheese is melted and beginning to caramelize.
7.
Remove and let sit for 5 minutes before serving.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 178
Protein 8.58 g
Carbohydrates 8.32 g
Iron 0.38 mg
Fiber 0.58 g
Calcium 7.23 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.
