This recipe has Vitamin A (IU) as 711% (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: 3.7% of RDA
• Calories: 8.3% of RDA
• Carbs: 8.7% of RDA
• Fat (total lipid): 13.7% of RDA
• Fiber: 11.4% of RDA
• Fructose: 22.8% of RDA
• Protein: 8.1% of RDA
• Sodium: 5.9% of RDA
• Sugar: 58.8% of RDA
• Vitamin A (IU): 711% of RDA
• Vitamin B6: 8.0% of RDA
• Vitamin C: 9.0% of RDA
• Iron: 1.8% of RDA
• Magnesium: 3.8% of RDA
• Manganese: 3.5% of RDA
• Niacin: 28.4% of RDA
• Potassium: 10.5% of RDA
• Zinc: 2.0% 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.
Preheat oven to 500 degrees Fahrenheit.
2.
Scrub carrots but don’t peel them.
3.
Lay on a baking sheet and spread the melted butter over the carrots.
4.
Add salt and pepper to taste.
5.
Roast carrots in the oven for 10 minutes, or until tender.
6.
Remove from the oven and drizzle the carrots with honey.
7.
Place carrots back into the oven for an additional 5-8 minutes or until caramelized.
8.
Let cool slightly before serving.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 166
Protein 9.09 g
Carbohydrates 23.8 g
Iron 0.33 mg
Fiber 3.18 g
Calcium 36.8 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.
