Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.0% of RDA
• Calories: 10.9% of RDA
• Carbs: 5.2% of RDA
• Fat (total lipid): 26.3% of RDA
• Fiber: 4.3% of RDA
• Fructose: 0.6% of RDA
• Protein: 4.6% of RDA
• Sodium: 20.8% of RDA
• Sugar: 1.9% of RDA
• Vitamin A (IU): 14.1% of RDA
• Vitamin B6: 14.0% of RDA
• Vitamin C: 9.1% of RDA
• Iron: 3.4% of RDA
• Magnesium: 6.4% of RDA
• Manganese: 3.0% of RDA
• Niacin: 4.8% of RDA
• Potassium: 9.8% of RDA
• Zinc: 3.5% 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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Preheat oven to 450˚F
Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ½ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line a baking sheet with foil. Place potatoes on the lined sheet and sprinkle with grated parmesan cheese. Bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
Remove and sprinkle with fresh chopped parsley and serve.
This recipe has the following nutrient totals:
Protein 5.12 g
Carbohydrates 14.4 g
Iron 0.64 mg
Fiber 1.22 g
Calcium 10.00 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.