This recipe has Fat (total lipid) as 129% and Sodium as 116% (as a percentage of RDA).
You'll likely need to take these 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: 0.1% of RDA
• Calories: 48.9% of RDA
• Carbs: 3.3% of RDA
• Fat (total lipid): 129% of RDA
• Fiber: 5.0% of RDA
• Fructose: 0.1% of RDA
• Protein: 54.9% of RDA
• Sodium: 116% of RDA
• Sugar: 6.0% of RDA
• Vitamin A (IU): 140% of RDA
• Vitamin B6: 10.7% of RDA
• Vitamin C: 33.3% of RDA
• Iron: 1.3% of RDA
• Magnesium: 26.2% of RDA
• Manganese: 63.0% of RDA
• Niacin: 5.1% of RDA
• Potassium: 9.5% of RDA
• Zinc: 24.8% 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.
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.
Pulse garlic and shallot in food processor until finely chopped. With the food processor running, add lemon juice, parmesan cheese, parsley, kale, basil, tarragon and chives.
2.
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto.
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.
