Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 12.2% of RDA
• Carbs: 6.5% of RDA
• Fat (total lipid): 23.2% of RDA
• Fiber: 7.9% of RDA
• Fructose: 1.3% of RDA
• Protein: 10.8% of RDA
• Sodium: 28.4% of RDA
• Sugar: 11.0% of RDA
• Vitamin A (IU): 13.8% of RDA
• Vitamin B6: 8.5% of RDA
• Vitamin C: 2.1% of RDA
• Iron: 0.4% of RDA
• Magnesium: 9.9% of RDA
• Manganese: 11.3% of RDA
• Niacin: 9.1% of RDA
• Potassium: 6.2% of RDA
• Zinc: 10.3% 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.
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PREPARING THE BREAD
Preheat the oven to broil.
Cut the crust off each slice of bread and depending on the size, halve or quarter the bread.
Place the pieces (you should have around 12 pieces) onto a baking sheet and place in the broiler.
Leave in for 3-5 minutes, or until the bread is getting a nice crisp. Remove and add one slice of brie cheese to each piece of bread. Place back in the oven for 2-3 minutes, until the brie barely begins to melt.
GRILLING THE NECTARINES
On a grill or with a grill pan over medium-high heat, place the slices of peaches directly on the grill.
Grill for 2-3 minutes on each side and remove.
ASSEMBLING THE BITES
Place 1-2 slices of grilled nectarine on top of the brie and serve warm.
This recipe has the following nutrient totals:
Protein 12.1 g
Carbohydrates 17.9 g
Iron 0.08 mg
Fiber 2.20 g
Calcium 1.88 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.