This recipe has Sodium as 314% and Sugar as 96.2% (as a percentage of RDA).
You'll likely need to take these 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: 0.0% of RDA
• Calories: 39.0% of RDA
• Carbs: 22.5% of RDA
• Fat (total lipid): 1.0% of RDA
• Fiber: 14.5% of RDA
• Fructose: 9.5% of RDA
• Protein: 4.9% of RDA
• Sodium: 314% of RDA
• Sugar: 96.2% of RDA
• Vitamin A (IU): 45.7% of RDA
• Vitamin B6: 51.8% of RDA
• Vitamin C: 195% of RDA
• Iron: 0.0% of RDA
• Magnesium: 12.6% of RDA
• Manganese: 17.1% of RDA
• Niacin: 11.0% of RDA
• Potassium: 14.4% of RDA
• Zinc: 4.7% 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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Put the garlic cloves in a small saucepan and add cold water, just enough to cover the cloves. Bring to a boil and immediately drain, cooling the garlic under cold water and return it to the saucepan. Repeat the blanching process one more time.
Thinly slice the blanched garlic cloves and combine in a larger pot with the jalapeños and vinegar. Bring to a boil for 3 minutes and remove from heat.
Add the brown rice syrup and salt and stir to combine. Let the mixture sit, undisturbed, for 1 hour.
Once the mixture has sat for 1 hour, add to a blender and blend until smooth (it is okay if the seeds don't completely blend).
Return the pureed sauce to the pot and bring to a boil. Lower the heat and simmer for 10-15 minutes, skimming off any foam, until the sauce is slightly reduced and has some body.
In a small bowl, dissolve the arrowroot with 1 tbsp lukewarm water.
Whisk into the simmering sauce and cook for 2 minutes or until the sauce is nicely thickened.
Remove from heat and let cool slightly. Once slightly cooled, mix in the fish sauce.
NOTES, TIPS, TRICKS, HINTS, ETC:
This will last up to 6 months in the refrigerator.
This recipe has the following nutrient totals:
Protein 5.51 g
Carbohydrates 61.9 g
Iron 0 mg
Fiber 4.06 g
Calcium 0 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.