Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1 recipe |
| Calories | 80 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 95 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 1 g |
| Sugars | 15 g |
| Proteins | 1 g |
| Vitamin A | 35% DV |
| Vitamin C | 70% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 3 |
| Preparation Time | 5 minutes |
Cups of Fruits and Vegetables Per Person: 1.5
| Ingredients | Measures |
|---|---|
| Low-sodium vegetable juice | 2 cups |
| Orange juice | 1/3 cup |
| Grapefruit juice | ¼ cup |
| Honey | 2 teaspoons |
Diabetic Exchange
Fruit: 0; Vegetables: 2; 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.