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  Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only)

  $675.00 Cooking Fee

  Rated 0 out of 5
  15 servings
  

  Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only)

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  Recipe adapted from:

  Dave Martinez

  Rated 0 out of 5

  $675.00 Cooking Fee

  Serving Size: varies

  Prepared for you by Chef Dave Martinez. Your menu will include all the following:

  - Kale Caesar Salad, Zaatar Croutons

  - Ancient Grains, Carrot, Avocado Goddess

  - Sesame Focaccia  

  - Smoked Beef, Pickled Shallot, Chimichurri 

  - Grilled Turmeric Chicken, Salsa Verde 

  - Blackened Jackfruit, Exotic Mushrooms, Hoisin

  - Potato Gratin, Turkish Pepper, White Truffle Oil 

  - Wild Rice Pilaf, Charred Corn

  - Market Vegetables, Fig Balsamic 

  - French Macarons

  *can be delivered/dropped off. 15 person minimum.

  Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

  Buffet Dinner with Turmeric Chicken or Smoked Beef* $45 per person with Chef Dave Martinez (LA – West, Central, South Bay and San Fernando Valley Only) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 15

  Instructions

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  Cook Times

  Active Prep623.077

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size15

  Ingredients

  Ingredients

  • 1 Buffet Dinner

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  8 servings
  

  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeVeganVegetarian

  With this selection you'll get two great Tofu dishes with 4 servings each. First, enjoy delicious tacos made with traditional Mexican spices and crumbled tofu, and second you'll get a flavorful stir fry that's full of protein and fiber, fresh peppers, corn, and black beans.

  Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans quantity

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  Instructions

  Tofu Tacos

  • Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
  • In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
  • Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.

  Tofu Stir-Fry with Black Beans

  • Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
  • Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
  • Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
  • Serve immediately or freeze portions for later.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Tofu Tacos:

  • 14 ounce extra firm tofu drained and crumbled
  • 2 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 8 each small corn tortillas
  • 1/4 cup cilantro chopped
  • 2 cup green cabbage shredded
  • 1 each lime juiced
  • 3/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  For the MexTofu Stir-Fry with Black Beans:

  • 14 ounce firm tofu drained and crumbled
  • 1 tablespoon avocado oil
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat the crumbled tofu in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 206kcal | Carbohydrates: 21g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 616mg | Potassium: 419mg | Fiber: 6g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 3mg

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  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar Free

  Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti. These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos quantity

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  Instructions

  Arrabbiata Sauce with Zoodles

  • Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
  • While the sauce is cooking, cook zucchini spirals according to package directions.
  • Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
  • Plate the zoodles, then top with the ground beef arrabbiata sauce.

  Beef Tacos with Chipotle Sour Cream

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Arrabbiata Sauce with Zoodles

  • 1 pound 90% lean ground beef
  • 12 ounce frozen zucchini noodles
  • 28 ounce can crushed tomatoes
  • 3 clove garlic minced
  • 3 ounce onion finely chopped
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  For the Beef Tacos with Chipotle Sour Cream

  • 1 teaspoon avocado oil
  • 1 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  for the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 426kcal | Carbohydrates: 35g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 624mg | Potassium: 945mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3002IU | Vitamin C: 26mg | Calcium: 203mg | Iron: 6mg

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  Sesame Chicken Noodles and Chicken Caesar Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Sesame Chicken Noodles and Chicken Caesar Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyHeart Healthy

  With this selection you'll get two great chicken dishes with 4 servings each. First, whole wheat noodles with chicken and broccoli, stir fried in a mildly spicy sesame sauce, and second, a delicious chicken caesar salad tossed with whole wheat croutons for flavorful crunch!

  Sesame Chicken Noodles and Chicken Caesar Salad quantity

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  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  Poached Chicken:

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
  • Remove chicken from the pot and set aside.

  Sesame Chicken Noodles:

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Add the avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Dice half the reserved poached chicken add to pan along with the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Chicken Caesar Salad:

  • To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
  • To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
  • For 1 serving of salad, place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce and 1/4 of the croutons. Toss and plate. Slice or shred the remaining cooked chicken and top with 1/4 of the chicken. Important: Do not toss salad and croutons until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

  • 2 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  For the Noodles:

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 1 crown broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  and the sauce

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  For the Salad:

  • 1 head romaine lettuce Large head chopped, washed and dried in a salad spinner

  and the croutons:

  • 2 slice whole wheat bread cut into 1/2-inch cubes
  • 2 teaspoon extra virgin olive oil
  • 1 clove garlic peeled and smashed

  and the dressing:

  • 1 clove garlic put through a press
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 6 tablespoon extra virgin olive oil
  • 1 each lemon juiced
  • 2 tablespoon grated parmesan cheese
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, jar with lid, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat noodles in a saute pan over medium heat or in the microwave on medium power until heated through. Store lettuce and dressing in refrigerator for up to 5 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 422kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 780mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6921IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg

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  Classic Beef Borscht (Beef and Beet Soup)

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  Rated 0 out of 5
  Up to 10 servings
  

  Classic Beef Borscht (Beef and Beet Soup)

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  Recipe adapted from:

  Natasha Kravchuk

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreePostpartumSoy Free

  This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.

  https://natashaskitchen.com/borscht-recipe-with-meat/

  Classic Beef Borscht (Beef and Beet Soup) quantity

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  https://natashaskitchen.com/borscht-recipe-with-meat/

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
  • Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
  • In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
  • Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
  • Add 2 bay leaves, ground pepper, and more salt to taste.
  • Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound stew meat
  • 14 cup cold water
  • 1 tablespoon Kosher salt more or less to taste
  • 3 beet medium, washed, peeled and grated
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoon canned tomato sauce or paste
  • 1 tablespoon unsalted butter
  • 1 onion medium, finely diced
  • 2 carrot grated
  • 3 yukon gold potato medium peeled and cut into bite-sized pieces
  • 1/2 head green cabbage roughly sliced
  • 2 tomato diced
  • 2 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup Italian parsley chopped, some saved for garnish
  • 2 clove garlic pressed

  Garnish:

  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

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  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces steak, 2 ounces broccoli, 1/2 cup mashed potatoes

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals. Enjoy this with our best mashed potatoes and steamed broccoli.

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth. Season with Kosher salt and pepper to taste.

  For the broccoli:

  • Cut broccoli at least 30 minutes in advance for best nutrition.
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  For the mashed potatoes:

  • 3 pound Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt for salting the water
  • 1 cup heavy whipping cream or milk, to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper optional, more or less to taste

  For the broccoli:

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Potato Masher, Saucepan with lid, Steamer Basket

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time. Heat mashed potatoes and broccolii in the microwave on high power until heated through.

  Nutrition

  Calories: 759kcal | Carbohydrates: 46g | Protein: 48g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 1692mg | Potassium: 1950mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1996IU | Vitamin C: 195mg | Calcium: 191mg | Iron: 6mg | Phosphorus: 607mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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