| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 1 | Servings | |
INGREDIENTS
| 4 | Carrots | |
| 1 | Apple | |
| 1/4 | Inch ginger root | |
| Handful parsley, to absorb | ||
| garlic | ||
| 1 | Clove garlic | |
| 1 | ds | Hot sauce |
INSTRUCTIONS
Per serving: 226 Calories; 1g Fat (5% calories from fat); 4g Protein; 55g Carbohydrate; 0mg Cholesterol; 104mg Sodium Food Exchanges: 6 1/2 Vegetable; 1 Fruit Recipe by: The Complete Book of Juicing, Michael T. Murray Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Dec 2, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 488
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 230.7mg
Potassium: 1771.3mg
Carbohydrates: 123.3g
Fiber: 13.8g
Sugar: 97.4g
Protein: 6g