This recipe has Sodium as 174% (as a percentage of RDA).
You'll likely 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: 2.2% of RDA
• Calories: 18.8% of RDA
• Carbs: 9.9% of RDA
• Fat (total lipid): 19.9% of RDA
• Fiber: 13.0% of RDA
• Fructose: 18.0% of RDA
• Protein: 3.9% of RDA
• Sodium: 174% of RDA
• Sugar: 59.3% of RDA
• Vitamin A (IU): 55.1% of RDA
• Vitamin B6: 8.6% of RDA
• Vitamin C: 15.4% of RDA
• Iron: 4.6% of RDA
• Magnesium: 19.7% of RDA
• Manganese: 12.5% of RDA
• Niacin: 4.8% of RDA
• Potassium: 12.1% of RDA
• Zinc: 6.4% 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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PREPARATION
1.
In a soup pot, heat the olive oil over medium heat.
2.
Add the fennel, onion, and garlic along with a big pinch of salt and cook, stirring now and then, until softened but not browned - about 10 minutes.
3.
Add the beets, apples, and stock. Turn the heat to high and bring to a boil.
4.
Once boiling, turn the heat down and let the soup simmer until the beets and apples are completely soft, about 30-35 minutes.
5.
Transfer the soup to a blender or use an immersion blender and season with salt and pepper. Blend until smooth.
6.
Serve garnished with toppings of choice. Pumpkin seeds add a nice crunchy texture, chives add a nice flavor and sour cream adds flavor also, if you desire to use it.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 377
Protein 4.37 g
Carbohydrates 27.3 g
Iron 0.87 mg
Fiber 3.64 g
Calcium 21.7 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.
