Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 13.8% of RDA
• Carbs: 4.9% of RDA
• Fat (total lipid): 36.7% of RDA
• Fiber: 16.3% of RDA
• Fructose: 3.5% of RDA
• Protein: 14.7% of RDA
• Sodium: 46.4% of RDA
• Sugar: 8.6% of RDA
• Vitamin A (IU): 61.8% of RDA
• Vitamin B6: 15.1% of RDA
• Vitamin C: 132% of RDA
• Iron: 0.1% of RDA
• Magnesium: 10.0% of RDA
• Manganese: 8.6% of RDA
• Niacin: 27.5% of RDA
• Potassium: 14.2% of RDA
• Zinc: 6.0% 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.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Preheat oven to 350F.
PREPARING THE BRUSSELS SPROUTS
2.
Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each.
3.
Place sprouts in a large saucepan; add water to cover. Bring to a boil.
4.
Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.
5.
PREPARING THE ROUX
6.
Meanwhile, in a large saucepan, melt butter over medium heat.
7.
Stir in flour until smooth; gradually whisk in cream.
8.
Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
9.
Stir in rosemary and garlic.
10.
Add Brussels sprouts and salt; heat through, stirring to combine.
BAKING
11.
Sprinkle with cheese and pepper.
12.
Place in the oven for 7-10 minutes, or until cheese has melted. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 276
Protein 16.6 g
Carbohydrates 13.5 g
Iron 0.03 mg
Fiber 4.56 g
Calcium 2.45 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.
