Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm; FAT: 6gm; CAR: 57gm; Source: Vegetable Cooking for Diabetics by Patricia Mozze. Brought to you and yours via Nancy OBrion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 21 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 13.4mg||0 %|
|Potassium 375.3mg||10 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 55.6g|
|Protein 10.2g||15 %|
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Calories per serving: 301
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