Leigh

Cucumber salad

Posted on by Leigh

Cucumber salad

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Servings: 4 people
Calories: 203kcal

Ingredients

  • 2 cucumbers
  • 1 red onion
  • 200 g cherry tomatoes
  • 150 g feta cheese
  • 30 g fresh dill
  • 30 ml olive oil extra virgin
  • 30 ml white wine vinegar
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash the cucumbers, cherry tomatoes, and fresh dill thoroughly.
  • Peel the cucumbers if desired (you can leave some strips of skin for added texture). Slice the cucumbers thinly. You can use a mandoline slicer or a sharp knife.
  • Slice the red onion thinly. You can soak the onion slices in cold water for a few minutes if you find the taste too strong.
  • Cut the cherry tomatoes in half or quarters, depending on their size.
  • Crumble the feta cheese into small pieces.
  • Chop the fresh dill finely.
  • In a large salad bowl, combine the sliced cucumbers, red onion, cherry tomatoes, and crumbled feta cheese.
  • In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, fresh dill, salt, and pepper. Adjust the seasoning to taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad to combine all the ingredients and coat them evenly with the dressing.
  • Taste and adjust the seasoning with more salt and pepper if needed.
  • Refrigerate the cucumber salad for about 30 minutes before serving to allow the flavors to meld together.
  • Serve chilled as a refreshing side dish.
    Enjoy your delicious cucumber salad in metric measurements!
Nutrition Facts
Cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
203
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
33
mg
11
%
Sodium
 
442
mg
19
%
Potassium
 
435
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
1090
IU
22
%
Vitamin C
 
25
mg
30
%
Calcium
 
234
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asian Cucumber sesame salad

Posted on by Leigh

Asian Cucumber sesame salad

Print Pin Rate
Prep Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 102kcal

Ingredients

  • 2 cucumbers thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • Red chili flakes (optional)
  • Fresh cilantro (optional)
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash and thinly slice the cucumbers. You can use a mandoline or a sharp knife to achieve thin slices. Place them in a large mixing bowl.
  • In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and grated ginger to create the dressing.
  • Pour the dressing over the sliced cucumbers in the mixing bowl.
  • Toss the cucumbers and dressing together until the cucumbers are well coated.
  • Sprinkle the toasted sesame seeds over the salad and toss them in.
  • If you like a bit of heat, you can add some red chili flakes or fresh chili pepper slices at this point.
  • Taste the salad and adjust the seasoning with salt and pepper if needed.
  • Garnish the salad with thinly sliced green onions and fresh cilantro or parsley, if desired.
  • Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld.
  • Serve your Asian Cucumber Sesame Salad as a refreshing side dish with your favorite Asian-inspired meal.
    Enjoy your delicious and refreshing Asian Cucumber Sesame Salad!
Nutrition Facts
Asian Cucumber sesame salad
Serving Size
 
1 Serving
Amount per Serving
Calories
102
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
515
mg
22
%
Potassium
 
270
mg
8
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea feta salad

Posted on by Leigh

Chickpea feta salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 782kcal

Ingredients

  • 400 g chickpeas rinsed
  • 100 g feta cheese crumbled
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 100 g cherry tomatoes halved
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove minced
  • 1 tsp dried oreganum
  • salt to taste
  • ground pepper to taste
  • Fresh parsley or basil (optional)

Instructions

  • In a large bowl, combine the rinsed chickpeas, crumbled feta cheese, diced cucumber, diced red bell pepper, chopped red onion, and halved cherry tomatoes.
  • In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad until all the ingredients are well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper if needed.
  • Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
  • Before serving, garnish the salad with fresh parsley or basil leaves if desired.
    This Feta Chickpea Salad is a delicious and diabetes-friendly option, as it's rich in fiber from the chickpeas and packed with fresh vegetables. Adjust the portion sizes to fit your dietary needs, and consult with a healthcare professional for personalized dietary guidance.
Nutrition Facts
Chickpea feta salad
Serving Size
 
1 Serving
Amount per Serving
Calories
782
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
24
g
Cholesterol
 
45
mg
15
%
Sodium
 
599
mg
26
%
Potassium
 
1144
mg
33
%
Carbohydrates
 
71
g
24
%
Fiber
 
19
g
79
%
Sugar
 
18
g
20
%
Protein
 
27
g
54
%
Vitamin A
 
2482
IU
50
%
Vitamin C
 
100
mg
121
%
Calcium
 
392
mg
39
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Salmon and spinach salad with avocado

Posted on by Leigh

Salmon and spinach salad with avocado

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1 person
Calories: 1196kcal

Ingredients

Salad

  • 200 g salmon fillet
  • 200 g spinach leaves fresh
  • 1 avocado sliced
  • 1/4 red onion thinly sliced
  • 10 cherry tomatoes halved
  • 1 cucumber thinly sliced
  • 30 g feta cheese crumbled (optional)
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper to taste

Dressing

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • salt to taste
  • ground pepper to taste

Instructions

  • Preheat your oven to 180°C (350°F).
  • Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle the salmon with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Bake in the preheated oven for 12 minutes or until the salmon flakes easily with a fork. Remove from the oven and let it cool slightly.
  • While the salmon is baking, prepare the salad. In a large salad bowl, add the fresh spinach leaves, sliced avocado, red onion, cherry tomatoes, cucumber, and crumbled feta cheese (if using). Toss gently to combine.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the dressing.
  • Once the salmon has cooled slightly, break it into bite-sized pieces and add it to the salad.
  • Drizzle the dressing over the salad and toss everything together to ensure all the ingredients are coated with the dressing.
  • Taste the salad and adjust the seasoning with more salt and pepper if needed.
  • Serve the Salmon & Spinach Salad with Avocado immediately, garnishing with extra feta cheese if desired.
    This salad is a healthy and delicious option for diabetics as it includes nutrient-rich ingredients and is relatively low in carbohydrates. Remember to monitor portion sizes and consider your individual dietary needs and blood sugar levels when enjoying this meal
Nutrition Facts
Salmon and spinach salad with avocado
Serving Size
 
1 Serving
Amount per Serving
Calories
1196
% Daily Value*
Fat
 
93
g
143
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
57
g
Cholesterol
 
137
mg
46
%
Sodium
 
685
mg
30
%
Potassium
 
3944
mg
113
%
Carbohydrates
 
44
g
15
%
Fiber
 
22
g
92
%
Sugar
 
12
g
13
%
Protein
 
58
g
116
%
Vitamin A
 
20307
IU
406
%
Vitamin C
 
134
mg
162
%
Calcium
 
471
mg
47
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Greek salad

Posted on by Leigh

Greek salad

Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 239kcal

Ingredients

Salad

  • 200 g ripe tomatoes diced
  • 150 g cucumber diced
  • 100 g red onion thinly sliced
  • 100 g green bell pepper diced
  • 100 g feta cheese crumbled
  • 50 g Kalamata olives pitted and sliced
  • 30 g fresh parsley chopped

Dressing

  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 1-2 garlic cloves minced
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste

Instructions

  • In a large salad bowl, combine the diced tomatoes, cucumbers, red onion, green bell pepper, and Kalamata olives.
  • In a separate bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Adjust the seasoning to your taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad to ensure all the ingredients are coated with the dressing.
  • Sprinkle the crumbled feta cheese over the top of the salad.
  • Garnish the Greek salad with chopped fresh parsley.
  • Serve the salad immediately as a side dish or with some crusty bread for a light meal.
    Enjoy your delicious and refreshing Greek salad!
Nutrition Facts
Greek salad
Amount per Serving
Calories
239
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
22
mg
7
%
Sodium
 
490
mg
21
%
Potassium
 
318
mg
9
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
1323
IU
26
%
Vitamin C
 
40
mg
48
%
Calcium
 
161
mg
16
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sushi rice salad

Posted on by Leigh

Sushi rice salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 571kcal

Ingredients

Sushi Rice

  • 300 g Japanese short-grain sushi rice
  • 350 ml water
  • 60 ml rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Salad

  • 200 g cooked and seasoned sushi rice (prepared as mentioned above)
  • 150 g assorted sashimi-grade fish (e.g., tuna, salmon, yellowtail), diced
  • 100 g cooked and peeled small shrimp
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 1 carrot julienned
  • 1/2 red bell pepper thinly sliced
  • 2 tbsp pickled ginger (gari)
  • 2 tbsp roasted sesame seeds
  • Nori (seaweed) strips for garnish

Dressing

  • 60 ml soy sauce
  • 30 ml mirin
  • 30 ml rice vinegar
  • 1 tbsp sugar
  • 1 tsp grated ginger

Instructions

  • Rinse the sushi rice under cold water until the water runs clear. Drain the rice.
  • In a medium saucepan, combine the rinsed rice and 360 milliliters of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
  • While the rice is cooking, in a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Remove from heat and let it cool.
  • Once the rice is cooked, transfer it to a large wooden or glass bowl. Drizzle the vinegar mixture over the hot rice and gently fold it in using a wooden spatula or rice paddle. Be careful not to smash the rice. Let the rice cool to room temperature.
  • In a separate bowl, mix together the soy sauce, mirin, rice vinegar, sugar, and grated ginger to make the dressing for the salad. Set aside.
  • Prepare your choice of sashimi-grade fish by dicing it into small pieces.
  • To assemble the salad, place the seasoned sushi rice in a serving dish. Arrange the diced fish, cooked shrimp, cucumber slices, avocado slices, julienned carrots, and red bell pepper slices on top of the rice.
  • Drizzle the dressing evenly over the salad.
  • Garnish with pickled ginger, roasted sesame seeds, and nori strips.
  • Serve the Japanese Sushi Rice Salad immediately, and enjoy!
    This Chirashi Sushi recipe is a delightful and customizable dish that's perfect for sushi lovers.
Nutrition Facts
Sushi rice salad
Amount per Serving
Calories
571
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
59
mg
20
%
Sodium
 
1548
mg
67
%
Potassium
 
750
mg
21
%
Carbohydrates
 
95
g
32
%
Fiber
 
8
g
33
%
Sugar
 
14
g
16
%
Protein
 
23
g
46
%
Vitamin A
 
3141
IU
63
%
Vitamin C
 
28
mg
34
%
Calcium
 
100
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Broccoli salad

Posted on by Leigh

Broccoli salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 763kcal

Ingredients

Salad

  • 500 g fresh broccoli florets
  • 100 g red onion finely chopped
  • 100 g raisins or dried cranberries
  • 100 g sunflower seeds
  • 100 g bacon bits (optional, omit for a vegetarian version)

Dressing

  • 200 g mayonnaise
  • 30 g white sugar
  • 30 g white vinegar
  • 10 g Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Prepare the Broccoli: Wash the broccoli florets and cut them into bite-sized pieces.
  • Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 2-3 minutes or until they are slightly tender but still crisp. Drain the broccoli and immediately place it in a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, white sugar, white vinegar, Dijon mustard, salt, and pepper until the sugar has dissolved and the dressing is well combined.
  • Combine Ingredients: In a large salad bowl, combine the blanched broccoli, chopped red onion, raisins or dried cranberries, sunflower seeds, and bacon bits if using.
  • Add Dressing: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
  • Chill and Serve: Cover the salad bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
  • Serve: Serve chilled and enjoy your delicious broccoli salad!
    Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your meal!
Nutrition Facts
Broccoli salad
Amount per Serving
Calories
763
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
32
g
Monounsaturated Fat
 
15
g
Cholesterol
 
21
mg
7
%
Sodium
 
839
mg
36
%
Potassium
 
849
mg
24
%
Carbohydrates
 
50
g
17
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
826
IU
17
%
Vitamin C
 
116
mg
141
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado and corn salad

Posted on by Leigh

Avocado and corn salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 243kcal

Ingredients

  • 2 ripe avocados diced
  • 2 cups corn kernels (you can use fresh, canned, or frozen corn)
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1/4 cup fresh lime juice
  • 2 olive oil
  • 1/4 cup fresh cilantro leaves chopped
  • 1-2 garlic cloves minced for added flavor (optional)
  • salt to taste
  • pepper to taste

Instructions

  • If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
  • In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
  • In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
  • Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
  • Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
  • Taste the salad and adjust the seasoning or lime juice as needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
  • Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
    Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
188
mg
8
%
Potassium
 
713
mg
20
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1189
IU
24
%
Vitamin C
 
52
mg
63
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asparagus salad

Posted on by Leigh

Asparagus salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 320kcal

Ingredients

Salad

  • 500 g fresh asparagus
  • 150 g cherry tomatoes
  • 100 g mozzarella cheese (mini mozzarella balls or diced mozzarella)
  • 50 g mixed greens (e.g., arugula, spinach, or lettuce)
  • 30 g pine nuts toasted
  • 1 red onion thinly sliced

Dressing

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Wash and trim the asparagus by snapping off the tough ends.
  • Cut the asparagus into bite-sized pieces, about 2-3 centimeters long.
  • Blanch the asparagus in boiling salted water for about 2-3 minutes until they are tender but still crisp. Then, immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to taste.
  • In a large salad bowl, combine the blanched asparagus, cherry tomatoes (halved), fresh mozzarella cheese, mixed greens, toasted pine nuts, and sliced red onion.
  • Drizzle the dressing over the salad ingredients.
  • Gently toss the salad until everything is well coated with the dressing.
  • Serve your asparagus salad immediately as a side dish or a light meal.
    Enjoy your delicious asparagus salad!
Nutrition Facts
Asparagus salad
Amount per Serving
Calories
320
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
20
mg
7
%
Sodium
 
184
mg
8
%
Potassium
 
474
mg
14
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
10
g
20
%
Vitamin A
 
1443
IU
29
%
Vitamin C
 
21
mg
25
%
Calcium
 
173
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce wraps with corn salsa

Posted on by Leigh

Lettuce wraps with corn salsa

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Servings: 2 people
Calories: 179kcal

Ingredients

  • 300 corn kernels (fresh, frozen, or canned and drained)
  • 1 red onion finely chopped
  • 1 red bell pepper diced
  • 1 jalapeño pepper seeded and finely chopped (adjust to your spice preference)
  • 30 g fresh cilantro chopped
  • juice of 2 limes
  • salt to taste
  • pepper to taste
  • 1 lettuce

Instructions

  • In a bowl, combine the corn kernels, chopped red onion, diced red bell pepper, and finely chopped jalapeño pepper.
  • Add the fresh cilantro to the bowl and gently toss everything together.
  • Squeeze the juice of two limes over the mixture and stir to combine.
  • Season the corn salsa with salt and pepper to taste. Adjust the seasoning as needed.
  • Spoon the corn salsa over the vegan lettuce wraps as a topping or serve it on the side as a refreshing accompaniment. Enjoy your delicious Vegan Lettuce Wraps with Corn Salsa!
Nutrition Facts
Lettuce wraps with corn salsa
Amount per Serving
Calories
179
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
346
mg
15
%
Potassium
 
862
mg
25
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
17
g
19
%
Protein
 
7
g
14
%
Vitamin A
 
4297
IU
86
%
Vitamin C
 
94
mg
114
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.