This recipe has Fiber as 56.8% (as a percentage of RDA).
You may 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: 2.5% of RDA
• Calories: 23.4% of RDA
• Carbs: 29.4% of RDA
• Fat (total lipid): 7.5% of RDA
• Fiber: 56.8% of RDA
• Fructose: 5.5% of RDA
• Protein: 16.4% of RDA
• Sodium: 46.6% of RDA
• Sugar: 28.8% of RDA
• Vitamin A (IU): 115% of RDA
• Vitamin B6: 137% of RDA
• Vitamin C: 8.2% of RDA
• Iron: 3.0% of RDA
• Magnesium: 16.1% of RDA
• Manganese: 26.1% of RDA
• Niacin: 93.9% of RDA
• Potassium: 19.5% of RDA
• Zinc: 21.9% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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Saute onion, carrot, celery, and mushroom if using in olive oil over medium low heat for 3-4 minutes until softening and fragrant. Add bay leaves and potatoes and cook 1-2 minutes more, stirring to coat.
Add split peas and water and bring to a gentle boil. Lower to a simmer and cover the pot cooking until potatoes and split peas are soft, 20-30 minutes. Remove bay leaves. Season with salt, pepper, balsamic, paprika, and nutritional yeast if using. If adding rice, stir in now and let heat through. Adjust seasoning to taste and serve with crusty bread, crackers, or salad.
This recipe has the following nutrient totals:
Protein 18.4 g
Carbohydrates 80.8 g
Iron 0.56 mg
Fiber 15.9 g
Calcium 24.8 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.