This recipe has Vitamin A (IU) as 2809% (as a percentage of RDA).
You'll likely need to take this 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: 14.7% of RDA
• Calories: 12.3% of RDA
• Carbs: 16.0% of RDA
• Fat (total lipid): 13.0% of RDA
• Fiber: 47.1% of RDA
• Fructose: 7.8% of RDA
• Protein: 3.8% of RDA
• Sodium: 22.9% of RDA
• Sugar: 68.1% of RDA
• Vitamin A (IU): 2809% of RDA
• Vitamin B6: 31.4% of RDA
• Vitamin C: 36.5% of RDA
• Iron: 7.0% of RDA
• Magnesium: 15.6% of RDA
• Manganese: 15.2% of RDA
• Niacin: 24.9% of RDA
• Potassium: 41.3% of RDA
• Zinc: 7.8% 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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PREPARATION
1.
Preheat oven to 425 degrees.
2.
Peel and slice carrots into french fry shaped pieces (about ½” x ½” x 3”). Toss carrots with olive oil, salt and pepper. Arrange carrots in a single layer on baking sheet.
3.
Bake for 10 minutes then flip each carrot fry.
4.
Continue to bake until fully cooked and slightly crispy, about an additional 10 minutes. Serve immediately sprinkled with fresh thyme.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 246
Protein 4.30 g
Carbohydrates 43.9 g
Iron 1.33 mg
Fiber 13.2 g
Calcium 147 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.
