This recipe has Sodium as 80.5% (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: 2.1% of RDA
• Calories: 16.6% of RDA
• Carbs: 12.1% of RDA
• Fat (total lipid): 27.1% of RDA
• Fiber: 18.7% of RDA
• Fructose: 23.4% of RDA
• Protein: 6.4% of RDA
• Sodium: 80.5% of RDA
• Sugar: 47.2% of RDA
• Vitamin A (IU): 27.7% of RDA
• Vitamin B6: 9.2% of RDA
• Vitamin C: 43.4% of RDA
• Iron: 2.2% of RDA
• Magnesium: 14.4% of RDA
• Manganese: 9.9% of RDA
• Niacin: 15.7% of RDA
• Potassium: 26.0% of RDA
• Zinc: 6.6% 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.
0
MACROS
Carbohydrate
33.4
g
33.374
Calories
331
331.28
Fiber
5.24
g
5.243
Iron
0.446
mg
0.446
Protein
7.16
g
7.161
Sodium
1208
mg
1207.563
Sugars
17.7
g
17.705
Fat (total lipid)
16.6
g
16.56
N
0
0
garlic (fresh)|onion|salt|ground pepper|olive oil|celery (fresh)|thyme (fresh)|tomato paste|dry red wine|canned tomatoes|parmesan cheese|bay leaf|red chili flake|honey|dijon mustard
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
In a large pot, cook extra virgin olive oil, chopped onion, garlic, celery stalk, fresh thyme and tomato paste with a generous pinch of salt over medium-high heat, until the onion is soft and the tomato paste starts to brown on the sides of the pot.
2.
Add dry red wine and cook for 5~6 min until almost completely evaporated.
3.
Then add the pureed tomatoes, 1/4 cup of grated parmesan cheese, bay leaves, chili flakes, honey, 1 tsp ground black pepper. If you're making meatballs: add all of the browned meatballs with all the juice and drippings.
4.
Bring to a simmer then turn the heat to low, cover the pot with just a small slit for steam to escape, and let simmer for 2 hours until the liquid has reduced by a third.
5.
You should give it a gentle stir once every 20~30 min to prevent burning on the bottom. Re-season it along the way with salt if needed. The sauce can be made days ahead. Before serving, gently mix the Dijon mustard into the sauce.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 331
Protein 7.16 g
Carbohydrates 33.4 g
Iron 0.45 mg
Fiber 5.24 g
Calcium 20.6 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.
