Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.6% of RDA
• Calories: 6.6% of RDA
• Carbs: 6.0% of RDA
• Fat (total lipid): 7.5% of RDA
• Fiber: 7.5% of RDA
• Fructose: 1.9% of RDA
• Protein: 2.8% of RDA
• Sodium: 3.2% of RDA
• Sugar: 4.1% of RDA
• Vitamin A (IU): 31.0% of RDA
• Vitamin B6: 16.4% of RDA
• Vitamin C: 38.2% of RDA
• Iron: 3.8% of RDA
• Magnesium: 8.7% of RDA
• Manganese: 5.7% of RDA
• Niacin: 7.8% of RDA
• Potassium: 11.2% of RDA
• Zinc: 4.3% 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.
Fat (total lipid)
russet potato|water|water|unsweetened almond milk|basil (fresh)|red bell pepper|tahini|black pepper
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In a large pot, boil water, add salt, and add potatoes to boil for about 30-35 minutes.
When potatoes are finished cooking, rinse them and add to a food processor. Add the 1/2 cup milk and blend for 1 minute. The potatoes will have a creamy consistency.
Add the rest of the ingredients to the processor- basil, red pepper, tahini, and pepper to taste. To thin out the soup, add desired amount of milk and pulse to combine ingredients. Stop when you reach the desired consistency. Reheat in a soup pot and serve.
This recipe has the following nutrient totals:
Protein 3.17 g
Carbohydrates 16.6 g
Iron 0.72 mg
Fiber 2.09 g
Calcium 35.9 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.