This recipe has Fat (total lipid) as 54.8% (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: 0.0% of RDA
• Calories: 33.9% of RDA
• Carbs: 17.8% of RDA
• Fat (total lipid): 54.8% of RDA
• Fiber: 25.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 7.6% of RDA
• Sodium: 38.5% of RDA
• Sugar: 0.2% of RDA
• Vitamin A (IU): 0.7% of RDA
• Vitamin B6: 11.8% of RDA
• Vitamin C: 27.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 23.0% of RDA
• Manganese: 8.5% of RDA
• Niacin: 22.5% of RDA
• Potassium: 13.6% of RDA
• Zinc: 9.4% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Place all ingredients with the exception of the pasta in large pot or wide-mouthed sauté pans.
Bring to a simmer over medium heat. Reduce heat to low and simmer for 1 hour, stirring every so often — you need something like a potato masher or flat-bottomed whisk or wooden spoon to gently crush the tomatoes as well as the garlic cloves every so often.
The anchovies dissolve on their own, but the tomatoes and garlic need assistance.
Boil pasta — no need to salt the water — drain, and toss with sauce.
This recipe has the following nutrient totals:
Protein 8.55 g
Carbohydrates 48.9 g
Iron 0 mg
Fiber 7.21 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.