Healthy kale recipes For Man And woman

kale recipes.jpg

Lemon Basil Kale

Ingredient

6 cups Kale, chopped
1 cup fresh Corn (optional)
2 cups Water
2 tsp. Olive oil
2 garlic cloves, mined
15 basil leaves
Sea salt to taste
2 tsp. lemon juice

Instructions

In kale recipes we Wash kale and strip leaves off the stalks. Manure stalks or use in stock. cut kale into bite-sized pieces. Bring the water to a boil in a 12-inch skillet that has a tight-fitting lid. put in the kale and corn (if using), cover, and cook over high heat, stirring occasionally, until tender, about 5 minutes. Remove and drain, saving the liquid to drink if desired.

Rinse out and dry the skillet. Then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and sizzle for 15 to 30 seconds, stirring constantly to prevent burning.

Add basil and saute for 15 seconds more. Add kale and stir until heated through. Season to taste with salt. Stir in lemon juice (fresh is the best) and serve immediately. Serves 2.

kale recipes.jpg

Kale Chips Recipe

  • Sea Salt and Black Pepper Kale Chips

In kale recipes Fresh kale leaves look very huge and full when they are fresh. But when cooked, they get smaller down considerably. So consider making two bunches of kale if you are serving more than two people. And make sure to indulge on that nice sea salt for these. It is totally worth it.

Ingredients:

  • one bunch of fresh kale,
  • Sea salt
  • Fresh crushed black pepper
  • Olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Wash kale. Remove rough inner stems from kale leaves.
  3. Tear the kale leaves into large pieces. They will get smaller, so tear them into pieces that are a little larger than what you’d like to eat.
  4. Dry kale leaves well with paper towels.
  5. Put kale leaves in large bowl. Start by tossing in about 1 tablespoon of olive oil at a time, when required. The kale needs to be lightly covered with oil. Too much will make the kale hobble and oily. shake over with sea salt and fresh crushed black pepper.
  6. Layer kale leaves in a single coating in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
  7. Bake for 12-14 minutes or until crunchy. About 5 minutes before they are done, lightly toss them on the sheet pan for more even baking. They will flame easy, be aware of how they are baking.

kale recipes.jpg

Sauteed Kale Recipe

  • Sauteed Collard Green With Garlic

In kale recipes here we show you how to cook kale greens. Collard greens are normally linked with a long, slow cooking time, but this process requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable’s sourness. Pull or cut out the solid stems, and wash the leaves well before using.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • Two (2) heads collard greens like about 1 pound eac), tough stems and ribs removed, leaves thickly chopped
  • Coarse salt
  • 1/2 cup water

DIRECTIONS

Heat oil in a big sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. mix in red-pepper flakes, and cook until fragrant, about 30 seconds. Combine in collard greens and 1 teaspoon salt also.

Reduce heat to medium-low. Add water, and give steam, enclosed, until greens are just soft and water become dry, about 10 minutes. If greens are complete but if there is still water in the pan, raise heat to medium to high, and cook, uncovered, until water totally dry.

This one was the best kale recipe try it yourself and serves to your beloved family

Nutritional Info:

Per Serving: 80 calories (35 from fat), 4g total fat, 0.5g saturated fat, 510mg sodium, 10g carbohydrates, (4 g dietary fiber, 2g sugar), 4g protein.

kale recipes.jpg

Red Kale

  • Red Russian Kale

How to cook

In kale recipe Red Russian Kale is very easy to prepare and cook.

When choosing Red Russian Kale look for fresh, bright, firm leaves. As with all vegetables, wash the leaves well before cooking, trim the stalks; then use them as you would spinach or cabbage.

New, tender leaves can be used uncooked in salads too. These are commonly known as baby leaf and Red Russian Kale is popular in ‘baby leaf’ mixtures in the US, in addition to so in the UK.

Chris Molyneux suggests: “Try sautéing the washed and trimmed leaves in a little butter and garlic for a quick and tasty side dish. Or, if you are more health conscious, use olive oil instead. To make a more substantial dish, try adding bits of bacon, onion or spicy sausage.”

It can also be added to other major dishes, such as Spaghetti Carbonara. Simply lightly chop and add to the final pasta sauce, mix well and serve up.

kale recipes.jpg

Indian spiced greens

  • Indian spiced greens(serves 4)

In kale recipe we present another interesting recipe of Red Russian Kale. A wonderful combination of flavors to add a bit of spice to green kale!

Ingredients

  1. 1 tablespoon of vegetable oil
  2. 1 teaspoon of cumin seeds
  3. 1/2 teaspoon of mustard seeds
  4. 4 green chilies finely chopped
  5. Large piece of fresh root ginger, freshly grated
  6. 1/2 teaspoon of turmeric
  7. 500g shredded kale
  8. 100g peas
  9. Juice of 1 lemon
  10. 1/2 teaspoon of ground coriander
  11. Small bunch of coriander, roughly chopped
  12. 2 tablespoons of unsweetened desiccated coconut

Method

1. Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 minute, then add the chili, ginger and turmeric. Fry until fragrant, then add the kale, a touch of salt, a spray of water and the peas.

2. Cover the pan and cook for 4-5 minutes until the kale has lifeless. Add the lemon juice, ground coriander, half the fresh coriander, and half the desiccated coconut, and then toss everything together. Pile into a serving dish and disperse with the rest of the coconut and coriander.

kale recipes.jpg

How To Eat Kale

Kale Recipe is also good for your health but you should know about how to eat kale and how we use kale in our daily routine. Kale is one of our all-time favorite vegetables. That dark green color means it’s packed full of goodness in both flavor and nutrients, and while its rough sourness may be an acquired taste, it pays off extremely when handled right. From home-based snack chips to soup, there are five few ways we describe you to eat this most true of vegetables.

Kale is not sexy; it’s not the artichoke or leek of the vegetable world, that’s for sure. Kale’s thick, almost tough leaves are disheveled and rubbery as leather, and its bitter taste requires learned approval. But we admire its deep green color, as well as the steadfast way it grows nearly all year long. Here are five ways we like to eat kale.

  1. Raw, in a salad – Kale doesn’t need to be cooked to be enjoyed. If you slice it into very, very fine ribbons it makes a great salad. It’s rough texture and slightly bitter taste are the perfect match for lemon and some sharp, salty pecorino.
  2. Cooked and boiled – Kale is a seriously tough green, and while it can be great in raw salads, sometime we like it soft and silky. To get it like that, it’s best to boil it (or braise it). If the idea of boiled greens sounds too Dickensian for you, no fear. They’re actually decadently delicious, silky and smooth.
  3. In a soup – Kale’s sturdy texture makes it the perfect green to throw into a pot of soup. It doesn’t fall apart into moist strings like spinach.
  4. In pasta – Kale is great with pasta; just like in soups it doesn’t wilt too much or lose its toothsome texture when cooked with pasta.
  5. As snack chips! – As a snack chip for kale yes you can make better than potato chips snack chips out of kale. All you do to throwing it a few leaves in the oven with olive oil and salt, and bake! The result is addictively crisp and salty kale chips. You’ve got to try it!

kale recipes.jpg

Best kale Recipe

  • Smothered Mushrooms and Kale

In Kale recipe now we told you how to cook best ever Smothered Mushrooms and Kale recipe.

Ingredients

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 tablespoons butter, cut into small pieces
  • 4 cloves garlic, chopped
  • 24 small crimini mushrooms, wiped clean, halved
  • 1 bunch kale, trimmed, stems removed and chopped
  • 1/4 cup Marsala or other sherry
  • Salt and pepper

Directions

Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, moving once, then droop the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste. And then serve to your family or beloved one.

kale recipes.jpg

Kale Nutrition / calories

  • Cooked Kale (from Fresh)

So here are some values which show you about the calories and nutrition about kale, through which u can make your diet balance if you want to use kale in your life.

Nutrition Facts
Serving Size: 1 cup of fresh

————————————————————-

Amount Per Serving
Calories from Fat 38

Calories 69

————————————————————-

% Daily Values*
Total Fat 4.21g 6%
Saturated Fat 0.76g 4%
Polyunsaturated Fat 1.333g
Monounsaturated Fat 1.782g
Cholesterol 0mg 0%
Sodium 339mg 14%
Potassium 297mg
Total Carbohydrate 7.38g 2%
Dietary Fiber 2.6g 10%
Sugars 1.62g
Protein 2.47g
Vitamin A 356% Vitamin C 89%
Calcium 9% Iron 6%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition summary:

Calories

69

Fat

4.21g

Carbs

7.38g

Protein

2.47g

There are 69 calories in 1 cup of fresh Cooked Kale (from Fresh).
Calorie breakdown: 49% fat, 38% crabs, 13% protein.

Common Serving Sizes:

Serving Size Calories
https://d1nept1345ks2.cloudfront.net/static/images/icons/blue_bullet.png  1 oz 14
https://d1nept1345ks2.cloudfront.net/static/images/icons/blue_bullet.png  100 g 51
https://d1nept1345ks2.cloudfront.net/static/images/icons/blue_bullet.png  1 cup fresh 69

Calories in Kale Soup

So here are some values which show you about the calories and nutrition about kale, through which u can make your diet balance if you want to use kale in your life.

Nutrition Facts

Calories in Kale Soup

Serving Size: 1 serving

Amount Per Serving

  • Calories 478.2
  • Total Fat 23.5 g
  • Saturated Fat 6.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 624.5 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 40.2 g
  • Dietary Fiber 5.2 g
  • Sugars 0.0 g
  • Protein 23.6 g
  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

kale recipes are one of the lightest vegetables it’s possible to put on your own plate. One serving, that comprises only 30 calories, also gives a day’s worth of vitamin C, double the recommended daily consumption of vitamin A, and almost seven times the recommended quantity of vitamin K. Insert a large dose of nutritional supplements and healthful fatty acids, and now you have got your self a nutrition powerhouse with kale recipes.

However, owing to the strong texture and slightly sour taste, kale may be harder to cook with than various other greens. Do not be intimidated! These recipes can provide you with a lot of tasty suggestions for the use of this superfood on another meal.

As much as I’d love to be, I am not somebody who is usually able to program and shop to get a week’s worth of meals at once. An organization is not my strong suit, and I can never forecast on a Sunday what I will feel just like eating on Thursday. But what I could do is stock up on some fundamentals, including a few bunches of kale — it is my formulation for impromptu healthful meals. I know most of you like spinach as far as I do, and here are a few creative ways to find some extra kale into your daily life.

Kale Chimichurri recipe

This can be my spin on the classic skillet. I serve it over just grilled whitefish and sautéed kale. In a food processor, mix together a small number of uncooked spinach leaves, a handful of parsley, a couple of fresh oregano leaves, garlic, a splash of sherry vinegar, and olive oil. Drizzle on tonight’s dinner, and also save the leftovers to drizzle on everything else.

Kale & Eggs recipes

Take this breakfast for dinner. Within an individual-sized sour dish, combine some crushed or canned fresh berries with pepper, salt, and a pinch of roasted paprika. In another small bowl, then throw approximately 1 cup of sliced raw kale using a little bit of olive oil, jojoba, salt, and pepper. Put the lettuce from your skillet together with a sprinkle of feta cheese and sliced scallions. Blend 1- or two eggs to the dish and bake until set, approximately 10- to 12 minutes. (You can even fry the eggs individually and put in addit

kale recipes.jpg

Lemon Basil Kale

Ingredient

6 cups Kale, chopped
1 cup fresh Corn (optional)
2 cups Water
2 tsp. Olive oil
2 garlic cloves, mined
15 basil leaves
Sea salt to taste
2 tsp. lemon juice

Instructions

In kale recipes we Wash kale and strip leaves off the stalks. Manure stalks or use in stock. cut kale into bite-sized pieces. Bring the water to a boil in a 12-inch skillet that has a tight-fitting lid. put in the kale and corn (if using), cover, and cook over high heat, stirring occasionally, until tender, about 5 minutes. Remove and drain, saving the liquid to drink if desired.

Rinse out and dry the skillet. Then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and sizzle for 15 to 30 seconds, stirring constantly to prevent burning.

Add basil and saute for 15 seconds more. Add kale and stir until heated through. Season to taste with salt. Stir in lemon juice (fresh is the best) and serve immediately. Serves 2.

kale recipes.jpg

Kale Chips Recipe

  • Sea Salt and Black Pepper Kale Chips

In kale recipes Fresh kale leaves look very huge and full when they are fresh. But when cooked, they get smaller down considerably. So consider making two bunches of kale if you are serving more than two people. And make sure to indulge on that nice sea salt for these. It is totally worth it.

Ingredients:

  • one bunch of fresh kale,
  • Sea salt
  • Fresh crushed black pepper
  • Olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Wash kale. Remove rough inner stems from kale leaves.
  3. Tear the kale leaves into large pieces. They will get smaller, so tear them into pieces that are a little larger than what you’d like to eat.
  4. Dry kale leaves well with paper towels.
  5. Put kale leaves in large bowl. Start by tossing in about 1 tablespoon of olive oil at a time, when required. The kale needs to be lightly covered with oil. Too much will make the kale hobble and oily. shake over with sea salt and fresh crushed black pepper.
  6. Layer kale leaves in a single coating in a baking sheet lined. You can use parchment paper if you like for easier cleaning.
  7. Bake for 12-14 minutes or until crunchy. About 5 minutes before they are done, lightly toss them on the sheet pan for more even baking. They will flame easy, be aware of how they are baking.

kale recipes.jpg

Sauteed Kale Recipe

  • Sauteed Collard Green With Garlic

In kale recipes here we show you how to cook kale greens. Collard greens are normally linked with a long, slow cooking time, but this process requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable’s sourness. Pull or cut out the solid stems, and wash the leaves well before using.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • Two (2) heads collard greens like about 1 pound eac), tough stems and ribs removed, leaves thickly chopped
  • Coarse salt
  • 1/2 cup water

DIRECTIONS

Heat oil in a big sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. mix in red-pepper flakes, and cook until fragrant, about 30 seconds. Combine in collard greens and 1 teaspoon salt also.

Reduce heat to medium-low. Add water, and give steam, enclosed, until greens are just soft and water become dry, about 10 minutes. If greens are complete but if there is still water in the pan, raise heat to medium to high, and cook, uncovered, until water totally dry.

This one was the best kale recipe try it yourself and serves to your beloved family

Nutritional Info:

Per Serving: 80 calories (35 from fat), 4g total fat, 0.5g saturated fat, 510mg sodium, 10g carbohydrates, (4 g dietary fiber, 2g sugar), 4g protein.

kale recipes.jpg

Red Kale

  • Red Russian Kale

How to cook

In kale recipe Red Russian Kale is very easy to prepare and cook.

When choosing Red Russian Kale look for fresh, bright, firm leaves. As with all vegetables, wash the leaves well before cooking, trim the stalks; then use them as you would spinach or cabbage.

New, tender leaves can be used uncooked in salads too. These are commonly known as baby leaf and Red Russian Kale is popular in ‘baby leaf’ mixtures in the US, in addition to so in the UK.

Chris Molyneux suggests: “Try sautéing the washed and trimmed leaves in a little butter and garlic for a quick and tasty side dish. Or, if you are more health conscious, use olive oil instead. To make a more substantial dish, try adding bits of bacon, onion or spicy sausage.”

It can also be added to other major dishes, such as Spaghetti Carbonara. Simply lightly chop and add to the final pasta sauce, mix well and serve up.

kale recipes.jpg

Indian spiced greens

  • Indian spiced greens(serves 4)

In kale recipe we present another interesting recipe of Red Russian Kale. A wonderful combination of flavors to add a bit of spice to green kale!

Ingredients

  1. 1 tablespoon of vegetable oil
  2. 1 teaspoon of cumin seeds
  3. 1/2 teaspoon of mustard seeds
  4. 4 green chilies finely chopped
  5. Large piece of fresh root ginger, freshly grated
  6. 1/2 teaspoon of turmeric
  7. 500g shredded kale
  8. 100g peas
  9. Juice of 1 lemon
  10. 1/2 teaspoon of ground coriander
  11. Small bunch of coriander, roughly chopped
  12. 2 tablespoons of unsweetened desiccated coconut

Method

1. Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 minute, then add the chili, ginger and turmeric. Fry until fragrant, then add the kale, a touch of salt, a spray of water and the peas.

2. Cover the pan and cook for 4-5 minutes until the kale has lifeless. Add the lemon juice, ground coriander, half the fresh coriander, and half the desiccated coconut, and then toss everything together. Pile into a serving dish and disperse with the rest of the coconut and coriander.

kale recipes.jpg

How To Eat Kale

Kale Recipe is also good for your health but you should know about how to eat kale and how we use kale in our daily routine. Kale is one of our all-time favorite vegetables. That dark green color means it’s packed full of goodness in both flavor and nutrients, and while its rough sourness may be an acquired taste, it pays off extremely when handled right. From home-based snack chips to soup, there are five few ways we describe you to eat this most true of vegetables.

Kale is not sexy; it’s not the artichoke or leek of the vegetable world, that’s for sure. Kale’s thick, almost tough leaves are disheveled and rubbery as leather, and its bitter taste requires learned approval. But we admire its deep green color, as well as the steadfast way it grows nearly all year long. Here are five ways we like to eat kale.

  1. Raw, in a salad – Kale doesn’t need to be cooked to be enjoyed. If you slice it into very, very fine ribbons it makes a great salad. It’s rough texture and slightly bitter taste are the perfect match for lemon and some sharp, salty pecorino.
  2. Cooked and boiled – Kale is a seriously tough green, and while it can be great in raw salads, sometime we like it soft and silky. To get it like that, it’s best to boil it (or braise it). If the idea of boiled greens sounds too Dickensian for you, no fear. They’re actually decadently delicious, silky and smooth.
  3. In a soup – Kale’s sturdy texture makes it the perfect green to throw into a pot of soup. It doesn’t fall apart into moist strings like spinach.
  4. In pasta – Kale is great with pasta; just like in soups it doesn’t wilt too much or lose its toothsome texture when cooked with pasta.
  5. As snack chips! – As a snack chip for kale yes you can make better than potato chips snack chips out of kale. All you do to throwing it a few leaves in the oven with olive oil and salt, and bake! The result is addictively crisp and salty kale chips. You’ve got to try it!

kale recipes.jpg

Best kale Recipe

  • Smothered Mushrooms and Kale

In Kale recipe now we told you how to cook best ever Smothered Mushrooms and Kale recipe.

Ingredients

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 tablespoons butter, cut into small pieces
  • 4 cloves garlic, chopped
  • 24 small crimini mushrooms, wiped clean, halved
  • 1 bunch kale, trimmed, stems removed and chopped
  • 1/4 cup Marsala or other sherry
  • Salt and pepper

Directions

Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, moving once, then droop the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste. And then serve to your family or beloved one.

kale recipes.jpg

Kale Nutrition / calories

  • Cooked Kale (from Fresh)

So here are some values which show you about the calories and nutrition about kale, through which u can make your diet balance if you want to use kale in your life.

Nutrition Facts
Serving Size: 1 cup of fresh

————————————————————-

Amount Per Serving
Calories from Fat 38

Calories 69

————————————————————-

% Daily Values*
Total Fat 4.21g 6%
Saturated Fat 0.76g 4%
Polyunsaturated Fat 1.333g
Monounsaturated Fat 1.782g
Cholesterol 0mg 0%
Sodium 339mg 14%
Potassium 297mg
Total Carbohydrate 7.38g 2%
Dietary Fiber 2.6g 10%
Sugars 1.62g
Protein 2.47g
Vitamin A 356% Vitamin C 89%
Calcium 9% Iron 6%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition summary:

Calories

69

Fat

4.21g

Carbs

7.38g

Protein

2.47g

There are 69 calories in 1 cup of fresh Cooked Kale (from Fresh).
Calorie breakdown: 49% fat, 38% crabs, 13% protein.

Common Serving Sizes:

Serving Size Calories
https://d1nept1345ks2.cloudfront.net/static/images/icons/blue_bullet.png  1 oz 14
https://d1nept1345ks2.cloudfront.net/static/images/icons/blue_bullet.png  100 g 51
https://d1nept1345ks2.cloudfront.net/static/images/icons/blue_bullet.png  1 cup fresh 69

Calories in Kale Soup

So here are some values which show you about the calories and nutrition about kale, through which u can make your diet balance if you want to use kale in your life.

Nutrition Facts

Calories in Kale Soup

Serving Size: 1 serving

Amount Per Serving

  • Calories 478.2
  • Total Fat 23.5 g
  • Saturated Fat 6.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 624.5 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 40.2 g
  • Dietary Fiber 5.2 g
  • Sugars 0.0 g
  • Protein 23.6 g
  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 0.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.0 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 0.0 %
  • Magnesium 0.0 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.0 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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