This recipe has Sugar as 53.6% and Vitamin B6 as 506% (as a percentage of RDA).
You may 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: 6.6% of RDA
• Calories: 22.8% of RDA
• Carbs: 14.2% of RDA
• Fat (total lipid): 17.8% of RDA
• Fiber: 47.4% of RDA
• Fructose: 18.5% of RDA
• Protein: 16.4% of RDA
• Sodium: 48.8% of RDA
• Sugar: 53.6% of RDA
• Vitamin A (IU): 190% of RDA
• Vitamin B6: 506% of RDA
• Vitamin C: 55.8% of RDA
• Iron: 16.6% of RDA
• Magnesium: 32.1% of RDA
• Manganese: 26.2% of RDA
• Niacin: 333% of RDA
• Potassium: 37.2% of RDA
• Zinc: 33.2% 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.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Saute onion, garlic, carrots, celery, and mushrooms in a bit of olive oil over medium heat, in a medium pot or wide, deep skillet, for 3-4 minutes.
2.
When softening and lightly browning add wine if using, if not substitute water or vegetable broth, and stir well to combine. Add tomatoes and cook with lid on for 5-6 minutes over medium heat until tomatoes start to break down. Add remaining ingredients, tomato paste through lentils and bring to a gentle boil then cover and lower to a simmer.
NOTES, TIPS, TRICKS, HINTS, ETC:
Serve over any pasta of choice with a side salad and some toasty bread.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 457
Protein 18.4 g
Carbohydrates 39.2 g
Iron 3.13 mg
Fiber 13.3 g
Calcium 65.9 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.
