This recipe has Sodium as 61.9% (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: 2.4% of RDA
• Calories: 39.0% of RDA
• Carbs: 13.2% of RDA
• Fat (total lipid): 7.5% of RDA
• Fiber: 6.0% of RDA
• Fructose: 1.3% of RDA
• Protein: 8.5% of RDA
• Sodium: 61.9% of RDA
• Sugar: 13.4% of RDA
• Vitamin A (IU): 9.3% of RDA
• Vitamin B6: 2.9% of RDA
• Vitamin C: 5.0% of RDA
• Iron: 10.6% of RDA
• Magnesium: 6.3% of RDA
• Manganese: 8.3% of RDA
• Niacin: 21.8% of RDA
• Potassium: 7.4% of RDA
• Zinc: 7.1% 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.
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PREPARATION
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
3.
Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
4.
Slice the baguette and spoon a spoonful of the cooked mushroom with the sauce on each slice. Top with a sprinkle of freshly grated parmesan cheese and a few parsley leaves.
5.
Serve immediately so the bread does not become too soggy.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 779
Protein 9.53 g
Carbohydrates 36.2 g
Iron 2.00 mg
Fiber 1.68 g
Calcium 23.5 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.
