Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.3% of RDA
• Calories: 13.7% of RDA
• Carbs: 5.4% of RDA
• Fat (total lipid): 9.5% of RDA
• Fiber: 18.1% of RDA
• Fructose: 1.7% of RDA
• Protein: 4.3% of RDA
• Sodium: 49.1% of RDA
• Sugar: 18.3% of RDA
• Vitamin A (IU): 58.5% of RDA
• Vitamin B6: 16.8% of RDA
• Vitamin C: 62.1% of RDA
• Iron: 0.6% of RDA
• Magnesium: 13.9% of RDA
• Manganese: 6.5% of RDA
• Niacin: 2.7% of RDA
• Potassium: 13.1% of RDA
• Zinc: 4.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Whisk together the sour cream, buttermilk, vinegar, sugar, and salt. Taste. For more bite, add another teaspoon of vinegar. Stir and taste again. Adjust with more salt if necessary.
2.
In a large bowl, toss together the cabbage and onion.
3.
Add the dressing and toss to coat. Taste. Adjust with more salt if necessary.
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.
