Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ¼ recipe |
| Calories | 190 |
| Calories from Fat | 30 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 230 mg |
| Sodium | 410 mg |
| Total Carbohydrate | 12 g |
| Dietary Fiber | 1 g |
| Sugars | 9 g |
| Proteins | 29 g |
| Vitamin A | 25% DV |
| Vitamin C | 15% DV |
| Calcium | 8% DV |
| Iron | 25% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 4 |
| Preparation Time | 20 minutes |
Cups of Fruits and Vegetables Per Person: 2.0
| Ingredients | Measures |
|---|---|
| Low sodium chicken stock | 5 cups |
| Rice vinegar | ¼ cup |
| Sugar | 2 tablespoon |
| Cayenne pepper | ¼ teaspoon |
| Ground dried ginger | ¼ teaspoon |
| Raw shrimp, peeled and de-veined | 1 pound |
| Radishes, sliced | 1½ cups |
| Spinach leaves, shredded | 1½ cups |
| Green onions, thinly sliced | 1 cup |
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 3; 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.
Source
Radish Council