This recipe has Fat (total lipid) as 100% and Sodium as 103% (as a percentage of RDA).
You'll likely 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: 4.6% of RDA
• Calories: 51.5% of RDA
• Carbs: 16.6% of RDA
• Fat (total lipid): 100% of RDA
• Fiber: 24.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 51.3% of RDA
• Sodium: 103% of RDA
• Sugar: 19.3% of RDA
• Vitamin A (IU): 31.7% of RDA
• Vitamin B6: 62.1% of RDA
• Vitamin C: 120% of RDA
• Iron: 19.3% of RDA
• Magnesium: 37.0% of RDA
• Manganese: 20.8% of RDA
• Niacin: 62.7% of RDA
• Potassium: 34.2% of RDA
• Zinc: 88.8% 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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Heat grill to medium-high. Place the potatoes in a large pot. Add cold water to cover. Bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes.
Meanwhile, season the steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing.
Meanwhile, in a food processor, pulse the almonds. Add the garlic, Parmesan, red peppers, oil, and vinegar and the remaining salt and pepper. Pulse.
Drain the potatoes, return them to the pot, add 1 cup of the sauce, and toss.
Divide the potatoes, steak, and watercress among individual plates. Spoon the remaining sauce over the steak.
This recipe has the following nutrient totals:
Protein 57.8 g
Carbohydrates 45.7 g
Iron 3.64 mg
Fiber 6.77 g
Calcium 46.2 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.