Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer Murray, 2010"
Remove the mint leaves from the stems. Place the leaves in a blender or food processor with the remaining ingredients. Process until smooth. Store in a glass container in a refrigerator for up to 3 days.
Makes 2 cups
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Serving Size: 1 Recipe (417g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 146 | ||
Calories from Fat: 9 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 908.6mg | 31 % | |
Potassium 996.4mg | 26 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 8.6g | 35 % | |
Sugars, other 23.5g | ||
Protein 6.1g | 9 % | |
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: 146
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