This recipe has Vitamin A (IU) as 1416% (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: 7.1% of RDA
• Calories: 25.4% of RDA
• Carbs: 22.8% of RDA
• Fat (total lipid): 7.5% of RDA
• Fiber: 33.9% of RDA
• Fructose: 6.5% of RDA
• Protein: 7.9% of RDA
• Sodium: 15.6% of RDA
• Sugar: 38.9% of RDA
• Vitamin A (IU): 1416% of RDA
• Vitamin B6: 24.4% of RDA
• Vitamin C: 7.7% of RDA
• Iron: 8.5% of RDA
• Magnesium: 19.7% of RDA
• Manganese: 12.5% of RDA
• Niacin: 12.3% of RDA
• Potassium: 23.8% of RDA
• Zinc: 6.8% 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.
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PREPARATION
1.
Preheat oven to 400F.
2.
Peel, wash, and cut the sweet potatoes into 1 1/2 inch pieces and place in a large bowl.
3.
Cut 4 strips of bacon into 1/2 inch pieces and add to the bowl with the sweet potatoes.
4.
Chop the thyme sprigs and mix in with potatoes and bacon. Add salt and pepper to taste and mix well and place on a rimmed baking sheet.
5.
Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 381
Protein 6.69 g
Carbohydrates 47.0 g
Iron 1.52 mg
Fiber 7.12 g
Calcium 70.9 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.
