Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1 |
| Calories | 250 |
| Calories from Fat | 5 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 105 mg |
| Total Carbohydrate | 58 g |
| Dietary Fiber | 4 g |
| Sugars | 47 g |
| Proteins | 9 g |
| Vitamin A | 50% DV |
| Vitamin C | 180% DV |
| Calcium | 25% DV |
| Iron | 2% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 1 |
| Preparation Time | 10 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
| Ingredients | Measures |
|---|---|
| Small mango (8 ounces) quartered, pitted, and peeled | 1 |
| Non-fat plain yogurt | ¾ cup |
| Orange juice | 1/3 cup |
| Ice cubes | 2 |
Diabetic Exchange
Fruit: 3; Vegetables: 0; Meat: 0; Milk: 1; 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.