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Suggest a better descriptionThis tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight. Yield: 10 servings. Diabetic Exchanges: One serving (without added salt) equals 1 starch, 1/2 vegetable, 1/2 fat; also, 102 calories, 251 mg sodium, 0 cholesterol, 21 gm carbohydrate, 3 gm protein, 2 gm fat. From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 791 | ||
Calories from Fat: 657 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73g | 97 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 46g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.8mg | 0 % | |
Potassium 294.5mg | 8 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 33.9g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 791
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