Tag: Filipino Dish

Easy Kansi Bulalo Recipe

Kansi Bulalo is a flavorful Filipino dish with tender beef, bone marrow, tamarind broth, and vegetables. Perfect for comfort food lovers!

Kansi Bulalo: A Delicious Filipino Comfort Food with Tender Beef and Tamarind Broth

Kansi Bulalo is a traditional Filipino dish from the Visayas region, specifically from Bacolod City. It combines beef shank and bone marrow in a rich, flavorful broth. The beef is simmered for hours until it becomes tender, and the marrow adds a creamy richness that makes the broth thick and hearty. The slow-cooking method ensures that the beef and marrow release deep, savory flavors, creating a comforting and satisfying dish.

What makes Kansi Bulalo stand out from the more common Bulalo is the addition of tamarind, or sampalok, which gives the broth a distinct sourness. The tangy flavor of tamarind balances the richness of the beef and marrow, making the broth less heavy and more refreshing. This sourness sets Kansi apart from regular Bulalo, which is known for its milder, simpler taste. The combination of sour and savory in Kansi Bulalo creates a unique flavor profile that many find irresistible.

In addition to the beef and marrow, Kansi Bulalo includes vegetables such as corn on the cob and cabbage. The corn adds a slight sweetness, and the cabbage provides a mild crunch, both of which complement the rich broth. Some variations of the dish also include banana blossoms, which add another layer of flavor and texture to the soup. These vegetables help round out the dish and make it even more satisfying.

Kansi Bulalo is perfect for cool weather, making it a favorite comfort food for rainy days or special gatherings. It is commonly served with steamed rice, which soaks up the flavorful broth, making each bite even more filling. The dish is often enjoyed with family and friends, bringing people together for a warm and hearty meal.

The appeal of Kansi Bulalo lies not only in its taste but also in the slow-cooking method that brings out the best in simple ingredients. It reflects Filipino ingenuity in turning local, accessible ingredients into a rich and complex dish. Whether served during special occasions or as a comforting everyday meal, Kansi Bulalo offers warmth and satisfaction in every bowl. It is a perfect example of Filipino cuisine’s ability to create bold, delicious flavors with straightforward ingredients.

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Easy Kansi Bulalo Recipe

Recipe by Yummy FoodCourse: Soups, MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Kansi Bulalo is a flavorful Filipino dish with tender beef, bone marrow, tamarind broth, and vegetables. Perfect for comfort food lovers!

Ingredients

  • 1 kg beef shank (with bone marrow)

  • 500g beef brisket or beef ribs (for added meatiness)

  • 1 medium onion, chopped

  • 6 cups water (or adjust as needed)

  • 2 stalks lemongrass (tanglad), pounded

  • 3 pieces batwan (or 2 tbsp tamarind paste as a substitute)

  • 3 pieces green chilies (siling haba)

  • 1 tbsp annatto powder (achuete) dissolved in 2 tbsp water

  • 1 tbsp fish sauce (patis)

  • Salt and pepper to taste

Directions

  • Boil the Beef: In a large pot, bring water to a boil. Add the beef shank and brisket, then let it boil for 10 minutes. Remove the scum that rises to the top.
  • Simmer Until Tender: Add onions and lemongrass, then lower the heat. Cover and let it simmer for 1.5 to 2 hours or until the beef is tender. (If using a pressure cooker, cook for about 40 minutes.)
  • Add Flavor: Once the beef is tender, add batwan (or tamarind paste) and let it cook for another 10 minutes to release its sour flavor.
  • Color & Spice: Pour in the annatto water and add the green chilies. Stir and let it simmer for another 5 minutes.
  • Season to Taste: Add fish sauce, salt, and pepper to taste. Adjust the sourness or saltiness according to preference.
  • Serve Hot: Enjoy it with steamed rice and a side of patis with calamansi for extra flavor.

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You can add vegetables to your Kansi Bulalo to make it even more nutritious and flavorful. Some common vegetables that go well with this dish include bok choy, corn on the cob, and string beans. Simply add the vegetables of your choice during the cooking process and adjust the seasoning as needed. Enjoy your enhanced Kansi Bulalo with added vegetables!

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Salted Egg Crispy Chicken Recipe

Salted Egg Crispy Chicken combines crispy fried chicken with creamy salted egg yolk sauce, offering bold flavors and indulgent taste.

Salted Egg Crispy Chicken: A Favorite in Southeast Asian Cuisine

Salted Egg Crispy Chicken is a popular dish that highlights the best of Southeast Asian cuisine. It combines crispy fried chicken with a salted egg yolk sauce, creating a savory dish packed with bold flavors. The tender chicken is fried until golden, delivering a crunchy texture that complements the creamy sauce.

The salted egg yolk sauce is rich in umami flavor and buttery richness. Cooked salted egg yolks are mashed and mixed with butter to form a smooth, creamy sauce. Aromatic garlic adds depth, while curry leaves enhance the fragrance of the dish. The sauce balances sweet, salty, and savory notes. Spicy chili can be included for extra heat, giving the dish a bolder taste.

The fried chicken is tossed in the sauce, ensuring every piece is coated in indulgent taste. The golden chicken, combined with the creamy sauce, makes this dish visually appealing and flavorful. It is a versatile dish that can be served as a comforting meal with steamed rice or as a snack for gatherings.

Salted Egg Crispy Chicken is a rich flavor and satisfying option for any occasion. Its combination of crispy fried chicken and salted egg yolk sauce makes it a must-try in Southeast Asian cuisine. This popular dish offers a mix of textures and tastes that appeals to everyone who enjoys a savory dish with bold flavors. It is perfect for a snack or main course, making it an adaptable and crowd-pleasing choice.

The indulgent taste of Salted Egg Crispy Chicken, with its umami flavor and buttery richness, keeps it a favorite for lovers of Southeast Asian cuisine. Its creamy sauce, aromatic garlic, and spicy chili elevate the dish into a comforting meal everyone will enjoy.

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Salted Egg Crispy Chicken Recipe

Recipe by Yummy FoodCourse: MainCuisine: Southeast AsianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Salted Egg Crispy Chicken combines crispy fried chicken with creamy salted egg yolk sauce, offering bold flavors and indulgent taste.

Ingredients

  • 500g boneless chicken thighs, cut into bite-sized pieces

  • 2 salted duck eggs

  • 1 tablespoon butter

  • 5-6 curry leaves

  • 2 bird’s eye chilies, sliced (optional)

  • 1 teaspoon sugar

  • Salt and pepper to taste

  • Cooking oil for frying

Directions

  • Crush the salted duck eggs in a bowl and set aside.
  • Heat some cooking oil in a pan for deep-frying.
  • Season the chicken pieces with salt and pepper, then fry them until golden and crispy. Remove and set aside.
  • In a separate pan, melt the butter over low heat.
  • Add the crushed salted duck eggs, curry leaves, bird’s eye chilies, sugar, and a pinch of salt. Stir well until fragrant.
  • Add the fried chicken pieces into the salted egg mixture and toss until evenly coated.
  • Serve hot and enjoy your delicious Salted Egg Crispy Chicken!

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If you don’t have salted duck eggs on hand, you can substitute them with salted egg yolks. Simply separate the yolks from regular chicken eggs, salt them generously, and let them sit in the refrigerator for a few days to develop that distinctive salted egg flavor. Once they are ready, you can use them in place of salted duck eggs in the recipe. Using egg yolk powder as a substitute for salted duck eggs may not provide the same rich and savory flavor that salted duck eggs offer. However, you can try using egg yolk powder as a last resort. Just adjust the seasoning accordingly to enhance the taste of the dish.

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Easy Ginisang Ampalaya with Egg Recipe

Ginisang Ampalaya with Egg is a quintessential Filipino dish that combines the robust bitterness of ampalaya (bitter melon) with the savory richness of eggs.

Ginisang Ampalaya with Egg is a quintessential Filipino dish that combines the robust bitterness of ampalaya (bitter melon) with the savory richness of eggs. This dish is a staple in many Filipino households, celebrated for its simple preparation and health benefits. Ampalaya is known for its medicinal properties, including its potential to regulate blood sugar levels and boost the immune system.

The dish starts with thinly sliced ampalaya, which is typically soaked in salt water to reduce its inherent bitterness. This step is crucial for those who are not accustomed to the strong flavor of bitter melon. After soaking, the ampalaya is sautéed with a flavorful base of garlic, onions, and tomatoes. These ingredients add layers of flavor, balancing the bitterness with sweetness and acidity.

Once the vegetables are tender, beaten eggs are poured into the pan, creating a rich and creamy texture that envelops the ampalaya. The eggs not only add protein to the dish but also help to mellow out the bitterness of the bitter melon. The final touch is a seasoning of soy sauce or fish sauce, which enhances the savory depth of the dish and adds a hint of umami.

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Easy Ginisang Ampalaya with Egg Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ginisang Ampalaya with Egg is a quintessential Filipino dish that combines the robust bitterness of ampalaya (bitter melon) with the savory richness of eggs.

Ingredients

  • 2 medium-sized ampalaya (bitter melon), sliced thinly

  • 1-2 tablespoons salt

  • 3 tablespoons vegetable oil

  • 1 medium onion, sliced

  • 3 cloves garlic, minced

  • 2 medium tomatoes, chopped

  • 2 large eggs, beaten

  • 2 tablespoons soy sauce or fish sauce

  • Ground black pepper to taste

Directions

  • Slice the bitter melon in half lengthwise, scoop out the seeds, and cut it into thin slices.
  • Place the slices in a bowl, sprinkle with salt, and let it sit for 15-20 minutes. This helps reduce the bitterness.
  • Rinse the slices thoroughly under cold water and drain well.
  • Heat the vegetable oil in a large pan over medium heat.
  • Sauté the onion until it becomes translucent.
  • Add the garlic and cook until fragrant.
  • Stir in the tomatoes and cook until they soften.
  • Add the prepared ampalaya slices to the pan. Sauté for about 5-7 minutes until tender but still slightly crisp.
  • Pour in the beaten eggs and let them set slightly before stirring. Cook until the eggs are fully set and mixed well with the vegetables.
  • Season with soy sauce or fish sauce and ground black pepper to taste.
  • Mix everything thoroughly and adjust the seasoning if necessary.

Tips for Best Results

  • To further reduce bitterness, you can blanch the ampalaya slices in boiling water for a minute before soaking them in salt water.
  • Ensure the eggs are well-beaten for a fluffy and light texture.
  • Adjust the amount of soy sauce or fish sauce to your taste preference, as this can significantly alter the flavor profile of the dish.

Ginisang Ampalaya with Egg Serving Suggestions

Ginisang Ampalaya with Egg is best served hot, paired with steamed white rice. It can be enjoyed as a main dish for lunch or dinner. This simple yet flavorful dish is not only a comfort food for many Filipinos but also a nutritious addition to any meal, providing a good balance of vitamins, minerals, and protein.

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Easy Ginataang Tulingan Recipe

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce.

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce. This traditional dish, popular in the Bicol region, is known for its hearty flavors and comforting texture.

The preparation begins by cleaning and cutting the tulingan into serving pieces. The fish is then sautéed with aromatics like onions, garlic, and ginger, which form the flavor base of the dish. Green chili peppers are added for a subtle heat that complements the richness of the coconut milk.

The coconut milk, combined with a touch of vinegar, creates a slightly tangy and creamy broth that infuses the fish with flavor as it simmers. This simmering process not only cooks the fish to tender perfection but also allows the flavors to meld beautifully.

Vegetables such as eggplant and string beans are commonly included, adding both texture and nutritional value. The addition of coconut cream towards the end of cooking further enriches the sauce, making it thicker and more indulgent. Optional ingredients like pechay, spinach or moringa leaves (malunggay) can be added for a fresh, leafy component.

Seasoned with fish sauce or salt and ground black pepper, Ginataang Tulingan balances savory, creamy, and slightly spicy notes, resulting in a dish that’s both comforting and flavorful.

Typically served hot with steamed rice, Ginataang Tulingan is a satisfying meal that brings together the diverse and rich flavors of Filipino cuisine. Its creamy, coconut-infused sauce, tender fish, and perfectly cooked vegetables make it a favorite among those who appreciate traditional Filipino dishes.

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Easy Ginataang Tulingan Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce.

Ingredients

  • 1/2 kilo tulingan (bullet tuna), cleaned and cut into serving pieces

  • 2 cups coconut milk (fresh or canned)

  • 1 cup coconut cream

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 thumb-sized piece of ginger, sliced

  • 2-3 pieces green chili peppers (siling haba)

  • 1/4 cup vinegar

  • 2 tablespoons fish sauce or salt to taste

  • 1/2 teaspoon ground black pepper

  • 1 eggplant, sliced

  • 1 cup string beans (sitaw), cut into 2-inch pieces

  • 1 bunch spinach or pechay or moringa leaves (malunggay) (optional)

  • Cooking oil

Directions

  • Clean and cut the tulingan into serving pieces. Rinse well and drain. Set aside.
  • In a large pan or pot, heat a little cooking oil over medium heat. Sauté the onions, garlic, and ginger until fragrant and the onions are translucent.
  • Add the tulingan pieces to the pan. Cook for a few minutes on each side until they start to brown slightly.
  • Pour in the coconut milk and vinegar. Add the green chili peppers. Bring to a gentle boil.
  • Reduce the heat to low and let it simmer for about 15-20 minutes, or until the fish is cooked through and tender. Stir occasionally to prevent the coconut milk from curdling.
  • Add the eggplant and string beans. Continue to simmer until the vegetables are tender, about 10 minutes.
  • Pour in the coconut cream and stir gently. Season with fish sauce or salt, and ground black pepper to taste. If using, add the spinach or moringa leaves and cook for another 2-3 minutes until the leaves are wilted.
  • Taste and adjust the seasoning if needed. If you prefer a thicker sauce, let it simmer a bit longer.
  • Transfer to a serving dish and serve hot with steamed rice.

Notes

  • Ginataang Tulingan is a rich and flavorful Filipino dish featuring bullet tuna cooked in creamy coconut milk with vegetables and spices. Enjoy this comforting and delicious meal!

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IMAGE SOURCE: Simple Ginataang Tulingan Recipe

Easy Kare-Kare Recipe

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a famous and beloved dish in Filipino cuisine, often served during special occasions and gatherings. The main ingredients in Kare-Kare are oxtail and/or tripe, but other variations may use pork hock, beef, or even seafood as the protein component. The meat is simmered until tender and then combined with a mixture of ground peanuts or peanut butter, garlic, onions, and annatto for color. The sauce is further enhanced with shrimp paste (bagoong) or fish sauce for a delightful umami flavor. Kare-Kare is typically served with blanched vegetables such as string beans, eggplant, banana blossoms, and bok choy. This dish showcases the unique blend of flavors in Filipino cooking and is best enjoyed with steamed rice for a complete and satisfying meal.

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Here is a simple Kare-kare recipe:

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Easy Kare-Kare Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Kare-Kare is a traditional Filipino stew known for its rich and savory peanut-based sauce. It is a popular dish in Filipino cuisine.

Ingredients

  • Option 1:

  • 1 kilo of beef (round or sirloin cut) cut into cubes

  • Option 2:

  • 1 kilo of beef tripe or oxtail (cut 2 inches long)

  • Option 3:

  • 1 kilo of a combination of all three (beef, tripe, and oxtail)

  • 3 cups of peanut butter

  • 1/4 cup grounded toasted rice

  • 1/2 cup cooked bagoong alamang (anchovies)

  • 2 pieces onions, diced

  • 2 heads of garlic, minced

  • 4 tablespoons atsuete oil

  • 4 pieces eggplant, sliced 1 inch thick

  • 1 bundle Pechay (Bok choy) cut into 2 pieces

  • 1 bundle of sitaw (string beans) cut to 2″ long

  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water

  • 1/2 cup oil

  • 8 cups of water

  • Salt to taste

Directions

  • In a stock pot, boil beef, tripe, and oxtails in water for an hour or until cooked. Strain and keep the stock.
  • In a big pan or wok, heat oil and atsuete oil.
  • Sauté garlic, and onions until golden brown, then add the stock, toasted rice, beef, oxtail, and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
  • Add the eggplant, string beans, pechay, and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
  • Serve with bagoong on the side and hot plain rice.

Nutrition Facts

4 servings per container

Serving Size100

  • Amount Per ServingCalories300
  • % Daily Value *
  • Total Fat 20g 26%
    • Saturated Fat 6g 30%
  • Cholesterol 40mg 14%
  • Sodium 400mg 18%
  • Total Carbohydrate 10g 4%
    • Dietary Fiber 2g 8%
    • Total Sugars 2g
  • Protein 20g 40%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Easy Ensaladang Lato (Seaweed Salad) Recipe

    Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads.

    Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads. To prepare ensaladang lato, the seaweed is typically blanched briefly in boiling water to soften it slightly. It is then mixed with chopped tomatoes, onions, and sometimes salted egg or shrimp paste for added flavor. The salad is often dressed with vinegar and calamansi (a local citrus fruit) juice to enhance its tangy taste. Ensaladang Lato is a refreshing and popular side dish in Filipino cuisine, commonly enjoyed with grilled or fried seafood or meat dishes, and it offers a unique texture and flavor that captures the essence of the sea.

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    Easy Ensaladang Lato (Seaweed Salad) Recipe

    Recipe by Yummy FoodCourse: Salads, AppetizersCuisine: FilipinoDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    1

    minute
    Calories

    50

    kcal
    Total time

    11

    minutes

    Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads.

    Ingredients

    • 1 cup fresh lato (sea grapes/green caviar)

    • 1 small tomato, diced

    • 1 small red onion, thinly sliced

    • 1 salted egg, chopped (optional)

    • 2 tablespoons shrimp paste (bagoong), for dressing

    • 2 tablespoons vinegar (preferably cane or coconut vinegar)

    • 1 tablespoon calamansi juice (or lemon juice) for extra tang (optional)

    • Freshly ground black pepper, to taste

    Directions

    • Wash the fresh lato thoroughly in cold water to remove any sand or debris. Drain well.
    • In a pot, bring water to a boil. Blanch the lato by quickly dipping it into the boiling water for about 5-10 seconds. Immediately remove and place the blanched lato in a bowl of ice water to stop the cooking process. This will help maintain its crunchy texture.
    • Drain the lato from the ice water and transfer it to a mixing bowl.
    • Add the diced tomato, thinly sliced red onion, and chopped salted egg (if using) to the bowl with lato.
    • In a separate small bowl, combine the shrimp paste, vinegar, and calamansi juice (if using). Mix well to create the dressing.
    • Pour the dressing over the lato and vegetables in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing.
    • Season with freshly ground black pepper to taste.
    • Transfer the Ensaladang Lato to a serving dish.

    Notes

    • Serve this refreshing Filipino seaweed salad as a side dish or appetizer alongside your favorite grilled or fried seafood or meat dishes. Enjoy the unique texture and tangy flavor of Ensaladang Lato!
    • The nutrition information provided below is an estimate and may vary based on the specific brands and amounts of ingredients used.

    Nutrition Facts

    4 servings per container

    • Amount Per ServingCalories50
    • % Daily Value *
    • Total Fat 2g 3%
      • Sodium 300mg 14%
      • Total Carbohydrate 7g 3%
        • Dietary Fiber 3g 11%
        • Total Sugars 2g
      • Protein 2g 4%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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        Let me know what you think and enter your comments below!

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        IMAGE SOURCE: Obsidian Soul, CC BY-SA 4.0, via Wikimedia Commons

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        Easy Fish Escabeche Recipe

        This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

        Easy Fish Escabeche Recipe

        This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

        Fish escabeche is a common dish in Spain, Portugal and Latin American countries. There are many variations of escabeche but the commonality is frying the fish and the acidic sweet and sour sauce.

        Fish escabeche is popular in the Philippines being a former Spanish colony. The style of cooking escabeche is very much similar to the original Spanish version using locally available fish but following the original technique.

        Almost all Spanish speaking countries have their own local modification of cooking fish escabeche.

        In Spain and Portugal, escabeche is not limited to fish. Other seafood, chicken, rabbit, and pork are used too.

        Read more about escabeche in this Wikipedia article.

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        Recipe For Fish Escabeche:

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        Easy Fish Escabeche Recipe

        Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
        Servings

        4

        servings
        Prep time

        30

        minutes
        Cooking time

        40

        minutes
        Calories

        606

        kcal
        Total time

        1

        hour 

        10

        minutes

        This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

        Ingredients

        • 4 pieces fleshy fish (lapulapu, red snapper, carp)

        • 1 tbsp, 1 tsp salt

        • 1 tbsp, 1 tsp pepper

        • enough flour to dredge the fish in

        • 1 tbsp, 1 tsp minced garlic

        • 1/4 cup ginger (cut into thin strips)

        • 2 cups sliced onions

        • 4 cups red and green bell peppers (cut into strips)

        • 1/2 cup canola oil

        • 8 cups water

        • 1 cup vinegar

        • 1 cup brown sugar

        • 1/2 cup soy sauce

        • 1/2 cup cornstarch

        Directions

        • Rub the fish with salt and pepper.
        • Dredge fish with flour and then deep-fry in very hot oil. Set aside.
        • In a skillet, lightly saute garlic, ginger, onions, and bell peppers in oil. Set aside.
        • In a pan, mix together water, vinegar, sugar, soy sauce, corn starch, salt, and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.
        • Simmer mixture for about 5 minutes or until the starch is cooked and thickens the mixture.
        • Place the fish on a platter and pour over it the sauce prepared in step 4.
        • Arrange the sauteed ginger, onions, and peppers on top of the fish and serve.

        Nutrition Facts

        4 servings per container

        Serving Size855

        • Amount Per ServingCalories606
        • % Daily Value *
        • Total Fat 28.4g 37%
          • Saturated Fat 2.2g 12%
          • Trans Fat 0.11g
        • Cholesterol 0mg 0%
        • Sodium 4176mg 182%
        • Potassium 536mg 12%
        • Total Carbohydrate 85.21g 31%
          • Dietary Fiber 4.1g 15%
          • Total Sugars 59.4g
        • Protein 4.22g 9%

          * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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