Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
| Serving Size | 1/12 of recipe |
| Calories | 210 |
| Calories from Fat | 20 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 5 mg |
| Sodium | 400 mg |
| Total Carbohydrate | 42 g |
| Dietary Fiber | 7 g |
| Sugars | 22 g |
| Proteins | 6 g DV |
| Vitamin A | 4% DV |
| Vitamin C | 8% DV |
| Calcium | 6% DV |
| Iron | 10% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Servings | 12 |
| Preparation Time | 4 hours |
Cups of Fruits and Vegetables Per Person: 1.0
| Ingredients | Measures |
|---|---|
| Butter | 4 tablespoons |
| Granny Smith apples, cored and cubed | 6 cups |
| Brown sugar | ½ cup |
| Sugar | ¼ cup |
| Low-sodium ketchup | ½ cup |
| Cinnamon | 1 teaspoon |
| Molasses | 1 tablespoon |
| Salt | 1 teaspoon |
| Great Northern beans, undrained | 24 ounces |
| Pinto beans, undrained | 24 ounces |
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 2; 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.