Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.5% of RDA
• Calories: 5.6% of RDA
• Carbs: 1.6% of RDA
• Fat (total lipid): 2.8% of RDA
• Fiber: 3.3% of RDA
• Fructose: 1.7% of RDA
• Protein: 1.8% of RDA
• Sodium: 7.6% of RDA
• Sugar: 9.5% of RDA
• Vitamin A (IU): 43.7% of RDA
• Vitamin B6: 0.9% of RDA
• Vitamin C: 25.2% of RDA
• Iron: 0.4% of RDA
• Magnesium: 2.6% of RDA
• Manganese: 0.8% of RDA
• Niacin: 2.4% of RDA
• Potassium: 3.8% of RDA
• Zinc: 1.3% 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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PREPARATION
1.
Lay each piece of prosciutto out flat.
2.
Add one slice of peach, a piece of gorgonzola, and a few parsley leaves.
3.
Begin rolling and roll until the prosciutto is wrapped tightly around the filling.
4.
Serve at room temperature or chilled.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 111
Protein 2.01 g
Carbohydrates 4.50 g
Iron 0.09 mg
Fiber 0.93 g
Calcium 35.3 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.
