This recipe has Fiber as 65.2% (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: 0.4% of RDA
• Calories: 37.6% of RDA
• Carbs: 44.5% of RDA
• Fat (total lipid): 21.0% of RDA
• Fiber: 65.2% of RDA
• Fructose: 9.2% of RDA
• Protein: 35.6% of RDA
• Sodium: 29.7% of RDA
• Sugar: 19.1% of RDA
• Vitamin A (IU): 87.7% of RDA
• Vitamin B6: 60.8% of RDA
• Vitamin C: 21.3% of RDA
• Iron: 0.2% of RDA
• Magnesium: 63.1% of RDA
• Manganese: 19.8% of RDA
• Niacin: 70.3% of RDA
• Potassium: 35.1% of RDA
• Zinc: 51.0% 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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In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot.
This recipe has the following nutrient totals:
Protein 40.1 g
Carbohydrates 122 g
Iron 0.03 mg
Fiber 18.3 g
Calcium 3.50 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.