Bok Choy Soup with Shrimp & Noodles

This shrimp and noodle soup is roused by the kinds of Vietnamese pho, with a flavor implanted stock and rice noodles. Shrimp, bok choy, carrots and mushrooms cook in the fragrant stock while mung bean fledglings and a lot of new mint add a reviving chomp on top.

Ingredients

• 1 (3 inch) piece fresh ginger, halved lengthwise
• 1 medium sweet onion, halved crosswise, divided
• 6 cups lower-sodium chicken broth
• 3 whole star anise
• 1 (3 inch) cinnamon stick
• 1 tablespoon canola oil
• 8 ounces thin rice noodles
• 2 cups chopped bok choy
• 1 cup diagonally sliced carrots
• 8 ounces sliced white mushrooms
• 12 ounces small peeled, deveined raw shrimp
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• ½ cup fresh mung bean sprouts
• ½ cup fresh mint leaves

Directions

step1

Preheat oven to high with a rack around 5 creeps from heat source. Place ginger and 1 onion half, cut-sides up, on an enormous rimmed baking sheet. Cook until roasted, around 5 minutes. Move to an enormous pan. Add stock, star anise and cinnamon stick; heat to the point of boiling over high intensity. Diminish intensity to keep a stew; cook, mixing every so often, until decreased to 4 cups, around 20 minutes.

step2

In the interim, shower one more huge baking sheet with canola oil. Heat a huge pot of water to the point of boiling over high intensity. Add rice noodles; cook as per bundle bearings, around 4 minutes. Channel the noodles and lay them level on the pre-arranged baking sheet. Put away. Meagerly cut the excess onion half; put away.

step3

When the stock has decreased, eliminate and dispose of the onion half, ginger, star anise and cinnamon stick. Return the stock to a bubble over medium-high intensity. Mix in bok choy, carrots and mushrooms. Lessen intensity to keep a stew; cook, mixing sporadically, until the vegetables are delicate, around 10 minutes. Mix in shrimp. Cook, mixing a few times, until the shrimp are murky, 1 to 2 minutes. Eliminate from heat. Mix in lime juice, fish sauce and sugar. Split the noodles between 4 dishes and spoon the soup equitably into the dishes. Present with the held daintily cut sweet onion, bean fledglings and mint.

To make ahead

Make stock (Stage 1); strain, cover and refrigerate for as long as 3 days or freeze for as long as 90 days.

Nutrition Facts

Servings Per Recipe 4
Serving Size 1 cup broth, noodles & vegetables & about 3 oz. shrimp
Calories 401
% Daily Value *
Total Carbohydrate 70g 25%
Dietary Fiber 5g 18%
Total Sugars 9g
Added Sugars 1g 2%
Protein 19g 38%
Total Fat 5g 6%
Cholesterol 107mg 36%
Vitamin A 7061IU 141%
Vitamin C 29mg 32%
Vitamin D 2IU 1%
Vitamin E 2mg 13%
Folate 84mcg 21%
Vitamin K 27mcg 23%
Sodium 655mg 28%
Calcium 146mg 11%
Iron 7mg 39%
Magnesium 60mg 14%
Potassium 518mg 11%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

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 Shrimp & Fish Stew

This generous shrimp and fish stew is motivated by cioppino, an Italian-American dish that started in San Francisco. Present with dry bread to absorb each and every piece of the flavorful stock.

Ingredients

• 8 ounces skinless cod or sea bass fillets
• 6 ounces raw shrimp (31-40 per pound), peeled and deveined
• ⅓ cup chopped onion
• 2 stalks celery, sliced
• ½ teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• ¼ cup dry white wine or reduced-sodium chicken broth
• 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 teaspoon dried oregano, crushed
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon snipped fresh parsley

Directions

step1

Cut fish into 1 1/2-inch pieces. Slice shrimp down the middle the long way. Refrigerate until prepared to utilize.

step2

Heat oil in an enormous pot over medium intensity. Add onion, celery, and garlic and cook, blending every so often, until delicate, around 5 minutes. Cautiously mix in 1 cup stock and wine. Heat to the point of boiling. Diminish intensity to a stew and cook for 5 minutes. Mix in depleted tomatoes, pureed tomatoes, oregano, salt and pepper. Get back to a bubble, then decrease intensity to a stew, cover and cook for 5 minutes.

step3

Delicately mix in fish and shrimp. Get back to a bubble, then promptly decrease intensity to low. Cover and stew until the fish pieces effectively with a fork and the shrimp are obscure, 3 to 5 minutes. Sprinkle with parsley prior to serving.

Nutrition Facts

Servings Per Recipe 4
Serving Size 1 serving
Calories 165
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Protein 19g 38%
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 87mg 29%
Sodium 459mg 20%

Equipment

Large saucepan

Originally appeared: Diabetic Living Magazine

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 Blackened Fish Tacos

30-minute supper can help you up your cell reinforcement consumption in a flavorful manner. These darkened fish tacos sneak up all of a sudden. The darkened fish gets a lot of flavor from spices and flavors, the salsa adds a few punch and the cabbage gives a pleasant crude crunch.

Ingredients

• 2 medium navel oranges
• ⅓ cup chopped white onion
• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 medium red Fresno chile pepper, sliced very thinly
• ⅛ teaspoon salt
• 2 tablespoons lime juice, divided
• 1 pound skinless snapper fillets
• 2 tablespoons Cajun blackened seasoning
• 1 tablespoon canola oil
• 1 cup shredded red cabbage
• 8 (6-inch) corn tortillas, warmed

Directions

step1

Cut top and base closures off oranges; cut off strip and white essence, following the state of the fruits. Slice orange portions from layer to eliminate and generally hack. Place in a medium bowl. Dispose of strip, substance and film. Mix in onion, cilantro, chile, salt and 1 tablespoon lime juice.

step2

Sprinkle the two sides of snapper equitably with Cajun preparing. Heat oil in an enormous nonstick or cast-iron skillet over medium-high intensity. Add the snapper; cook until brilliant brown and cooked through, 3 to 4 minutes for every side. Move to a plate and chip into enormous pieces utilizing 2 forks. Sprinkle with the excess 1 tablespoon lime juice.

step3

Partition the snapper and cabbage equitably among warm tortillas. Top with the orange salsa. Decorate with extra cilantro, whenever wanted.

Nutrition Facts

Servings Per Recipe 4
Serving Size 2 tacos
Calories 302
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 6g 21%
Total Sugars 10g
Protein 27g 54%
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 42mg 14%
Vitamin A 463IU 9%
Sodium 446mg 19%

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 Quinoa Chili with Sweet Potatoes

30-minute supper can help you up your cell reinforcement consumption in a heavenly manner. This generous vegan quinoa bean stew with sweet potatoes has gentle flavor from poblanos and green chiles. Bean stew powder, cumin and garlic give exemplary bean stew flavor.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium yellow onion, diced
• 2 poblano peppers, diced
• 4 large cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 4 cups unsalted vegetable broth
• 1 (10 ounce) can no-salt-added diced tomatoes with green chiles
• 1 (4 ounce) can diced green chiles
• 2 cups water, divided
• 1 cup uncooked white or multicolored quinoa
• 1 (15 ounce) can no-salt-added pinto beans, rinsed
• ½ teaspoon salt
• Sliced jalapeño peppers, yogurt and cilantro for serving

Directions

step1

Heat oil in an enormous pot over medium-high intensity. Add sweet potatoes and cook, mixing incidentally, until marginally mellowed and gently burned, 6 to 7 minutes. Add onion and poblanos; cook, mixing incidentally, until marginally mellowed, around 3 minutes. Add garlic, stew powder and cumin; cook, mixing continually, until fragrant, around 30 seconds. Add stock, tomatoes, green chiles and 1 cup water. Cover, increment intensity to high and heat to the point of boiling.

step2

Mix in quinoa, beans and salt. Lessen intensity to medium, cover and stew, mixing sporadically, until the quinoa is delicate, around 15 minutes, adding the excess 1 cup water during the most recent 3 minutes of cook time. Embellish with jalapeño cuts, yogurt and cilantro, whenever wanted.

To make ahead

Refrigerate bean stew in an impermeable holder for as long as 5 days or freeze for as long as 2 months.

Nutrition Facts

Servings Per Recipe 5
Serving Size 2 cups
Calories 346
% Daily Value *
Total Carbohydrate 63g 23%
Dietary Fiber 11g 39%
Total Sugars 11g
Protein 12g 24%
Total Fat 6g 8%
Saturated Fat 1g 5%
Vitamin A 10763IU 215%
Sodium 703mg 31%
Potassium 862mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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 Antipasto Baked Smothered Chicken

30-minute supper can assist you up your cell reinforcement consumption in a flavorful way. We with enjoying the bit of intensity that pepperoncini provide for this briny chicken, however if you truly need to turn up the heat, trade them for hot cherry peppers.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• ⅓ cup chopped marinated artichoke hearts
• ⅓ cup chopped salami
• ¼ cup chopped pepperoncini
• 2 tablespoons red-wine vinegar
• 1 tablespoon chopped fresh oregano, plus more for garnish
• 1 pound chicken cutlets
• ½ teaspoon ground pepper
• 2 ounces fresh mozzarella cheese, thinly sliced

Directions

step1

Preheat grill to high.

step2

Blend 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl.

step3

Heat the excess 1 tablespoon oil in an enormous grill safe skillet over medium-high intensity. Sprinkle chicken with pepper and add to the skillet. Cook until beginning to brown, around 3 minutes. Turn the chicken over and top each piece with the artichoke combination and cheddar. Move the skillet to the stove and cook the chicken until the cheddar is sautéed and a moment read thermometer embedded in the thickest piece of the chicken registers 165 degrees F, 3 to 4 minutes more. Serve the chicken with any skillet drippings and oregano, whenever wanted.

Nutrition Facts

Servings Per Recipe 4
Serving Size 3 oz. chicken and 1/4 cup antipasto topping
Calories 303
% Daily Value *
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 28g 55%
Total Fat 20g 25%
Saturated Fat 5g 25%
Cholesterol 82mg 27%
Vitamin A 120IU 2%
Folate 5mcg 1%
Sodium 476mg 21%
Calcium 90mg 7%
Iron 1mg 6%
Magnesium 27mg 6%
Potassium 263mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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 Grilled Chicken & Vegetable Salad with Chickpeas & Feta

New spices, olives, and feta cheddar give this barbecued chicken and vegetable serving of mixed greens its particular flavor. On a warm summer evening when you would rather not be in the kitchen, fire up the barbecue and in a short time, supper is served.

Ingredients

• 4 (6 ounce) skinless, boneless chicken breasts
• 1 medium red onion, cut crosswise into 1/2-in. rounds
• 1 large yellow squash, cut lengthwise into 1/2-in. planks
• Cooking spray
• ¼ teaspoon black pepper
• ½ teaspoon kosher salt, divided
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh oregano
• 1 ½ tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 cup quartered cherry tomatoes
• 1 cup drained and rinsed no-salt-added chickpeas (garbanzo beans)
• 1 ½ ounces feta cheese, crumbled (about 1/3 cup)
• 8 pitted kalamata olives, halved

Directions

step1

Preheat barbecue to medium (350 degrees F to 400 degrees F). Softly coat chicken, onion, and squash with cooking spray. Sprinkle chicken with pepper and 1/4 teaspoon of the salt. Put chicken on oiled (with cooking spray) grates; barbecue, uncovered, turning at times, until a thermometer embedded in thickest piece of meat registers 165 degrees F, around 8 minutes. Eliminate from barbecue. Put onion and squash on oiled (with cooking splash) grates; barbecue, revealed, until daintily scorched and relaxed, 2 to 3 minutes for each side. Eliminate from barbecue.

step2

Whisk together dill, oregano, oil, vinegar, and staying 1/4 teaspoon salt in an enormous bowl until consolidated. Add tomatoes, chickpeas, feta, and olives; throw to cover. Coarsely hack onion and squash; add to blend in bowl, and throw to cover. Hack chicken into 1/2-inch pieces; overlay into salad blend. Serve right away.

Nutrition Facts

Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 398
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 45g 90%
Total Fat 15g 19%
Saturated Fat 4g 20%
Sodium 587mg 26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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 Roasted Sweet Potato & Beet Sandwiches

These good sandwiches are heaped high with veggies — including hearty cooked beets and yams, lemony arugula and fast cured onions — for a wonderful lunch or supper. We utilize an entire wheat loaf, yet entire wheat buns would fill in too, on the off chance that you like. Any shade of beet would be tasty — attempt brilliant or Chioggia if you have any desire to keep away from the stains that red beets can leave.

Ingredients

• 2 cups sliced sweet potatoes
• 2 cups sliced peeled beets
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt plus a pinch, divided
• 1 teaspoon ground pepper plus more to taste, divided
• 1/2 cup thinly sliced red onion
• 1/2 cup distilled white vinegar
• 1/2 cup whole-milk plain strained (Greek-style) yogurt
• 1/4 cup crumbled feta cheese
• 4 cups baby arugula, baby kale or thinly sliced kale
• 1 tablespoon lemon juice
• 1 whole-wheat baguette, cut into quarters, halved and toasted, if desired

Directions

step1

Preheat stove to 400°F.

step2

Throw yams, beets, 2 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a huge baking sheet. Cook until delicate, around 20 minutes.

step3

In the mean time, consolidate onion and vinegar in a little bowl. Blend yogurt, feta and ground pepper to taste in another little bowl. Consolidate arugula (or kale), lemon juice and the excess 1 tablespoon oil and spot of salt in the medium bowl. Rub tenderly with clean hands.

step4

Channel the onion. Orchestrate the yams and beets on roll bottoms. Top with the greens and onion. Spread the yogurt combination on the cut side of loaf tops; put spread-side down on the sandwich bottoms.

Nutrition Information

Serving Size: 1 sandwich
Calories 353

Fat 15g

Saturated Fat 4g

Cholesterol 12mg

Carbohydrates 44g

Total Sugars 9g

Added Sugars 0g

Protein 11g

Fiber 5g

Sodium 661mg

Potassium 481mg

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Tofu & Vegetable Scramble

Go ahead and modify this quick tofu and vegetable scramble with your number one blend of vegetables and zest. Attempt to utilize veggies that will all cook at similar rate, similar to peppers, green beans and sugar snap peas.

 Ingredients

• 1 ½ teaspoons extra-virgin olive oil
• 5 ounces extra-firm tofu, drained and cubed
• 1 cup chopped vegetables, such as zucchini, mushrooms and onions
• ½ teaspoon spice of choice, such as chili powder or ground cumin
• Pinch of ground pepper
• ⅓ cup canned chickpeas, rinsed
• ¼ cup pico de gallo or salsa
• ¼ cup shredded Cheddar cheese, preferably sharp (1 oz.)
• 1 dash Hot sauce and chopped cilantro to taste

Directions

step1

Heat oil in a huge nonstick skillet over medium-high intensity. Add tofu, vegetables, zest and pepper; cook, blending frequently, until the vegetables are relaxed, 5 to 7 minutes.

step2

Add chickpeas and pico de gallo (or salsa) and intensity through, 1 to 2 minutes.

step3

Eliminate from heat, accumulate the scramble into one segment of the container, top with cheddar and let liquefy off the intensity. Present with hot sauce and cilantro, whenever wanted.

Nutrition Facts

Servings Per Recipe 1
Serving Size 2 3/4 cups
Calories 420
% Daily Value *
Total Carbohydrate 26g 9%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 27g 54%
Total Fat 26g 33%
Saturated Fat 8g 39%
Cholesterol 28mg 9%
Vitamin A 1202IU 24%
Vitamin C 25mg 27%
Folate 51mcg 13%
Sodium 587mg 26%
Calcium 652mg 50%
Iron 5mg 26%
Magnesium 108mg 26%
Potassium 743mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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Black Bean-Quinoa Bowl

This dark bean and quinoa bowl has large numbers of the typical signs of a taco salad, less the broiled bowl. We've stacked it up with pico de gallo, new cilantro and avocado in addition to a simple hummus dressing to sprinkle on top.

Ingredients

• ¾ cup canned black beans, rinsed
• ⅔ cup cooked quinoa
• ¼ cup hummus
• 1 tablespoon lime juice
• ¼ medium avocado, diced
• 3 tablespoons pico de gallo
• 2 tablespoons chopped fresh cilantro

Directions

Join beans and quinoa in a bowl. Mix hummus and lime squeeze together in a little bowl; meager with water to wanted consistency. Shower the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro. 

Nutrition Facts

Servings Per Recipe 1
Serving Size about 2 cups
Calories 500
% Daily Value *
Total Carbohydrate 74g 27%
Dietary Fiber 20g 70%
Total Sugars 11g
Protein 20g 41%
Total Fat 16g 21%
Saturated Fat 2g 12%
Vitamin A 391IU 8%
Vitamin C 16mg 18%
Folate 238mcg 60%
Sodium 612mg 27%
Calcium 114mg 9%
Iron 7mg 36%
Magnesium 139mg 33%
Potassium 1086mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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Stuffed Sweet Potato with Hummus Dressing

Generous yet easy to set up, this stuffed yam with dark beans, kale and hummus dressing is a fabulous 5-fixing lunch for one!

 Ingredients

• 1 large sweet potato, scrubbed
• ¾ cup chopped kale
• 1 cup canned black beans, rinsed
• ¼ cup hummus
• 2 tablespoons water

Directions

step1

Prick sweet potato all over with a fork air fryer on High until cooked through, 7 to 10 minutes

.

step2

In the mean time, wash kale and bean, permitting water to stick to the leaves. Place in a medium pan; cover and cook over medium-high intensity, mixing a few times, until shriveled. Add beans; add a tablespoon or two of water in the event that the pot is dry. Keep cooking, uncovered, blending sporadically, until the combination is steaming hot, 1 to 2 minutes.

step3

Split the sweet potato open and top with the kale and bean mixture. Consolidate hummus and 2 tablespoons water in a little dish. Add extra water depending on the situation to arrive at wanted consistency. Shower the hummus dressing over the stuffed yam.

Nutrition Facts

Servings Per Recipe 1
Serving Size 1 stuffed sweet potato
Calories 472
% Daily Value *
Total Carbohydrate 85g 31%
Dietary Fiber 22g 79%
Total Sugars 20g
Protein 21g 42%
Total Fat 7g 9%
Saturated Fat 1g 6%
Vitamin A 35810IU 716%
Vitamin C 55mg 61%
Folate 202mcg 50%
Sodium 489mg 21%
Calcium 191mg 15%
Iron 7mg 37%
Magnesium 99mg 24%
Potassium 1673mg 36%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug 

Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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