Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.9% of RDA
• Calories: 2.9% of RDA
• Carbs: 5.0% of RDA
• Fat (total lipid): 0.4% of RDA
• Fiber: 6.1% of RDA
• Fructose: 7.7% of RDA
• Protein: 1.3% of RDA
• Sodium: 43.9% of RDA
• Sugar: 30.7% of RDA
• Vitamin A (IU): 30.6% of RDA
• Vitamin B6: 10.8% of RDA
• Vitamin C: 28.8% of RDA
• Iron: 1.9% of RDA
• Magnesium: 4.5% of RDA
• Manganese: 4.5% of RDA
• Niacin: 3.6% of RDA
• Potassium: 8.5% of RDA
• Zinc: 1.8% 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 oven or grill to medium high heat (if oven, 425 degrees). Prepare all veggies and lay them on aluminum foil (on top of baking tray, if you're worried about juice dripping from tomatoes). Cook undisturbed for 10-15 minutes until veggies are starting to brown.
Remove from heat and let cool for 2-3 minutes. Add all veggies and remaining ingredients, sugar through cilantro, to bowl of food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
Quarter your vegetables and throw them on the grill or in the oven until roasted (10-15 min). Toss everything in a food processor and blend away! For some smokey flavor, add in a bit of chipotle pepper or smoked paprika. You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast with the veggies.
This recipe has the following nutrient totals:
Protein 1.49 g
Carbohydrates 13.6 g
Iron 0.35 mg
Fiber 1.72 g
Calcium 19.5 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.