Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1/6 recipe |
| Calories | 80 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 140 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 2 g |
| Sugars | 12 g |
| Proteins | 2 g |
| Vitamin A | 20% DV |
| Vitamin C | 100% DV |
| Calcium | 4% DV |
| Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Ingredients | Measures |
|---|---|
| Tomato juice, low sodium | 1 can (46ounces) |
| Tomato sauce, low sodium | 1 jar (8 ounces) |
| Water | ½ cup |
| Vegetable bouillon granule | 1 tablespoon |
| Onion, thinly sliced | ½ |
| Sugar | 2 tablespoons |
| Bay leaf | 1 |
| Whole cloves | ½ teaspoon |
Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; 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.