Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 3.1% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 0.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 7.9% of RDA
• Sodium: 0.1% of RDA
• Sugar: 43.9% of RDA
• Vitamin A (IU): 3.8% of RDA
• Vitamin B6: 4.0% of RDA
• Vitamin C: 5.8% of RDA
• Iron: 0.0% of RDA
• Magnesium: 0.4% of RDA
• Manganese: 44.4% of RDA
• Niacin: 37.0% of RDA
• Potassium: 4.8% of RDA
• Zinc: 0.7% 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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In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).