Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 19.4% of RDA
• Carbs: 14.7% of RDA
• Fat (total lipid): 24.9% of RDA
• Fiber: 37.1% of RDA
• Fructose: 4.2% of RDA
• Protein: 29.3% of RDA
• Sodium: 32.2% of RDA
• Sugar: 28.1% of RDA
• Vitamin A (IU): 394% of RDA
• Vitamin B6: 21.5% of RDA
• Vitamin C: 25.2% of RDA
• Iron: 2.2% of RDA
• Magnesium: 23.3% of RDA
• Manganese: 115% of RDA
• Niacin: 8.0% of RDA
• Potassium: 19.2% of RDA
• Zinc: 12.2% 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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Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.
This recipe has the following nutrient totals:
Protein 24.7 g
Carbohydrates 30.3 g
Iron 0.40 mg
Fiber 7.79 g
Calcium 18.1 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.