Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | ¼ of recipe |
| Calories | 20 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
| Total Carbohydrate | 4 g |
| Dietary Fiber | 0 g |
| Sugars | 1 g |
| Proteins | 2 g |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 2% 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: 1.0
| Ingredients | Measures |
|---|---|
| Fresh, trimmed or frozen, cut asparagus | 10½ ounces |
| Garlic powder | ¼ teaspoon |
| Lime juice (lemon juice may be substituted) | 2 teaspoons |
| Canned green chili peppers, drained, chopped | 2 tablespoons |
| Onion, chopped | 1 tablespoon |
| Tomato paste | 2 teaspoons |
| Salt | 1/8 teaspoon |
| Ground cumin | ¼ teaspoon |
| White pepper | 1/8 teaspoon |
Diabetic Exchange
Fruit: 0; Vegetables: 1; 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.
Source
Michigan Asparagus Advisory Board