This recipe has Sodium as 97.7% (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: 7.7% of RDA
• Calories: 18.2% of RDA
• Carbs: 18.7% of RDA
• Fat (total lipid): 11.9% of RDA
• Fiber: 23.6% of RDA
• Fructose: 11.5% of RDA
• Protein: 7.3% of RDA
• Sodium: 97.7% of RDA
• Sugar: 41.3% of RDA
• Vitamin A (IU): 190% of RDA
• Vitamin B6: 20.7% of RDA
• Vitamin C: 74.7% of RDA
• Iron: 4.8% of RDA
• Magnesium: 16.8% of RDA
• Manganese: 16.4% of RDA
• Niacin: 7.8% of RDA
• Potassium: 16.1% of RDA
• Zinc: 8.1% 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.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
2.
Add celery, onions, leeks, and carrots.
3.
Saute until slightly tender. Stir in garlic.
4.
Pour in broth and stir in tomatoes and cabbage.
5.
Bring to a boil and then reduce heat to a simmer. Cook until cabbage is tender.
6.
Stir in oregano, basil, red pepper flakes, black pepper and salt (to taste).
7.
Taste broth and adjust seasoning if needed. Serve immediately.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 364
Protein 8.21 g
Carbohydrates 51.4 g
Iron 0.91 mg
Fiber 6.62 g
Calcium 77.4 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.
