Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 20.3% of RDA
• Carbs: 17.1% of RDA
• Fat (total lipid): 19.3% of RDA
• Fiber: 18.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 6.7% of RDA
• Sodium: 11.8% of RDA
• Sugar: 11.4% of RDA
• Vitamin A (IU): 0.1% of RDA
• Vitamin B6: 153% of RDA
• Vitamin C: 31.5% of RDA
• Iron: 1.3% of RDA
• Magnesium: 24.2% of RDA
• Manganese: 11.5% of RDA
• Niacin: 95.2% of RDA
• Potassium: 23.2% of RDA
• Zinc: 13.5% 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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Preheat oven to 425 degrees. Lightly oil metal baking sheet, or cover with parchment paper. Toss potatoes in all ingredients until coated, if seeds don't stick, drizzle with a bit more oil.
Spread potatoes on baking sheet in an even layer (the more room between the wedges the better) and bake for 20-25 minutes, flipping once halfway through, until potatoes are golden brown and crispy. Serve immediately with condiments of choice.
This recipe has the following nutrient totals:
Protein 7.55 g
Carbohydrates 47.1 g
Iron 0.24 mg
Fiber 5.09 g
Calcium 3.25 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.