This recipe has Sodium as 93.5% (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: 0.5% of RDA
• Calories: 4.7% of RDA
• Carbs: 3.1% of RDA
• Fat (total lipid): 9.0% of RDA
• Fiber: 3.4% of RDA
• Fructose: 0.4% of RDA
• Protein: 3.3% of RDA
• Sodium: 93.5% of RDA
• Sugar: 1.2% of RDA
• Vitamin A (IU): 2.2% of RDA
• Vitamin B6: 7.2% of RDA
• Vitamin C: 5.2% of RDA
• Iron: 1.7% of RDA
• Magnesium: 4.6% of RDA
• Manganese: 3.3% of RDA
• Niacin: 2.6% of RDA
• Potassium: 5.5% of RDA
• Zinc: 2.7% 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 450˚F. Prepare a baking sheet with foil.
2.
In a small bowl, whisk together olive oil and lemon juice.
3.
In a large bowl, drizzle lemon and oil over potato wedges and toss to coat.
4.
Sprinkle 1 teaspoon of the salt and 1 teaspoon of the ground black pepper over the potatoes.
5.
Add the parmesan and dill, toss to coat.
6.
Place wedges skin side down on the prepared baking sheet. Sprinkle the rest of the salt and pepper on top of the potatoes.
7.
Bake in the oven for 25-28 minutes until browned and tender. Serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 94.1
Protein 3.66 g
Carbohydrates 8.50 g
Iron 0.32 mg
Fiber 0.96 g
Calcium 5.23 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.