Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | ½ of recipe |
Calories | 160 |
Calories from Fat | 10 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Cholesterol | 5 mg |
Sodium | 90 mg |
Total Carbohydrate | 35 g |
Dietary Fiber | 3 g |
Sugars | 25 g |
Proteins | 4 g |
Vitamin A | 60% DV |
Vitamin C | 180% DV |
Calcium | 10% DV |
Iron | 10% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings | 4 |
Preparation Time | 10 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients | Measures |
---|---|
Orange juice | 2 cups |
Strawberries | 2 cups |
Bran cereal | ½ cup |
Low-fat strawberry yogurt | 1 cup |
Chopped carrots | ½ cup |
Ice | 2 cups |
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.