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Suggest a better descriptionSOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Juice the fruits using a hand or electric juicer; blend together. Divide the juice between 2 goblets. Fill with mineral water. Makes 2 servings. Per serving: calories - 37, protein - 1 g, carbohydrate - 9 g, fat - trace, calories from fat - less than 1%, dietary fiber - trace, cholesterol ~ 0 mg, sodium - 1 mg, potassium - 107 mg. Joslin Exchanges: 1/2 fruit Posted to rec.food.recipes, 6/22/95 by Judi M. Phelps. Submitted By JUDI MAE PHELPS
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 79 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 265.2mg | 7 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 16.6g | ||
Protein 1.2g | 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: 79
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