Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | ¼ recipe |
Calories | 160 |
Calories from Fat | 5 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 15 mg |
Total Carbohydrate | 67 g |
Dietary Fiber | 6 g |
Sugars | 9 g |
Proteins | 2 g |
Vitamin A | 25% DV |
Vitamin C | 200% DV |
Calcium | 10% DV |
Iron | 10% 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 |
---|---|
Water | 4 cups |
Sugar substitute | 1 cup |
Fresh mint leaves, lightly packed | 4 cups |
Strawberry hulled, halved | 1 quart |
Lemon juice, fresh squeezed | 1 cup |
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; 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
Ida Rodriguez for Melissa’s Variety Produce