Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
|Serving Size||1/6 of recipe, 4 ounces|
|Calories from Fat||5|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrate||42 g|
|Dietary Fiber||1 g|
|Vitamin A||25% DV|
|Vitamin C||8% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Fresh apricots (1 pound)||8|
|Plain gelatin||1½ envelopes|
|Nonfat vanilla yogurt||2 cups|
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.
California Fresh Apricot Council
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