Category: Appetizers, Desserts & Snacks

Beer-Battered Fried Mushrooms

Wow, these beer-battered fried mushrooms are dangerous. I require some serious restraint around them. And truth be told, restraint isn’t something I’m known for. So I just resign myself to knowing I’m going to eat a bunch of them. I’ll have a salad tomorrow, I promise!

Beer-Battered Fried Mushrooms

The Perfect Crunchy Batter

The beer batter is perfect. Light and crunchy, it’d work on anything from shrimp to green beans to fish fillets. I liked dipping these beer-battered fried mushrooms in a tangy remoulade from Louisiana Fish Fry products. It has a bit of horseradish in it which really complimented the beefiness of the mushrooms. Ranch dressing would work too, but the kick of the horseradish in the remoulade really made this something special.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my Cajun fried mushrooms and totally different and delicious beer-battered deep-fried radishes.

Beer-Battered Fried Mushrooms
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5 from 1 vote

Beer Batter Fried Mushrooms

Wow, these beer-battered fried mushrooms are dangerous. I require some serious restraint around them. And truth be told, restraint isn’t something I’m known for.
Course Appetizer
Cuisine American
Keyword deep-fried, mushroom
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 167kcal
Author Mike

Equipment

Ingredients

Instructions

  • Bring enough oil to cover the mushrooms (about 3″) to 375 F in a Dutch oven or deep fryer.
  • In a large bowl, whisk together the beer, flour, garlic powder, salt, pepper and parsley flakes until a smooth batter forms.
  • Add in the mushrooms and toss to coat.
  • Working in batches, deep fry the mushrooms until golden brown.
  • Remove to a paper towel-lined plate to drain.
  • Serve with dipping sauce.

Notes

Great dipped in Ranch or blue cheese dressing too!

Nutrition

Calories: 167kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 2mg

Nutritional values are approximate.

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T-N-T Dip

It’s football watching season, and that means dips. And for me that usually means dips with a little kick. Like this T-N-T dip. I served it up over a bed of Fritos and dug in like it was plate of a lovely nachos. It has just the right amount of spiciness without being painful. It’s creamy cheesy yummy. I coulda just put it in a bowl and dipped my chips, but for some reason I had a craving for nachos. Or something close to nachos at least!

T-N-T Dip

Not Just For Dippin’

In fact, this T-N-T dip would be great over nachos. Or a baked potato for that matter. Anything. It’s easy, creamy, and flavorful. You can treat it more like a cheese sauce for anything. Or you can put it in a bowl and serve it classic dip style.

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If you prefer a mellower dip, use regular pork sausage and leave out the jalapenos.

Also try my Buffalo queso dip.

T-N-T Dip
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4 from 1 vote

T-N-T Dip

It’s football watching season, and that means dips. And for me that usually means dips with a little kick. Like this T-N-T dip. I served it up over a bed of Fritos and dug in like it was plate of a lovely nachos.
Course Appetizer
Cuisine American
Keyword dip, spicy
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16
Calories 192kcal
Author Based on a recipe from Recipes from the Heart

Equipment

Ingredients

Instructions

  • Brown sausage in a skillet. Drain.
  • And all ingredients to a slow cooker over high heat.
  • Cook for up to 1 hour, stirring occasionally, until all ingredients are combined and the cheese and butter are melted.
  • Reduce heat to low, top with garnishes if desired and serve with corn or tortilla chips.

Notes

Try Mexican Velveeta for nice change.

Nutrition

Calories: 192kcal | Carbohydrates: 6g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 884mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg

Nutritional values are approximate.

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Jose’s Party Cheese Dip

Looking for a seriously big batch of rich, creamy, a-bit-spicy-but-not-too-spicy cheese dip for the big game? Well, this is it. Courtesy of my old favorite margarita spot in Fayetteville, Arkansas, Jose’s Restaurant. Jose’s party cheese dip satisfies any crowd. The flavor is fantastic. And although it might seem like there’s a good number of ingredients, it’s pretty easy to make.

Joses Party Cheese Dip

Perfectly Spicy

This makes a really big batch of Jose’s party cheese dip. It’s not a super thick dip like the usual cheese dips you find (you could cut back on the cream and milk if you want a thicker dip, but I find this dip is perfect as it is). It’s very tasty, with just the right combination of spices. Perfect with warmed tortilla chips (I also think this dip makes a great sauce for nachos, hot dogs, and just about anything).

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Also try my chicken nacho dip.

Jose's Party Cheese Dip
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5 from 1 vote

Jose’s Party Cheese Dip

Looking for a seriously big batch of rich, creamy, a-bit-spicy-but-not-too-spicy cheese dip for the big game? Well, this is it.
Course Appetizer
Cuisine American
Keyword cheese, dip, southwestern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 395kcal
Author Based on a recipe from Jose’s Restaurant

Equipment

Ingredients

Instructions

  • Melt butter in a large saucepan.
  • Add onion and saute until starting to soften.
  • Add garlic and cook another 1 minute.
  • Add flour, stir and cook another 1 minute.
  • Add cream and milk. Bring to a low boil.
  • Reduce heat to low.
  • Slowly add cheese, a small bit at a time, stirring constantly until melted. Do not add the cheese too quickly or the mixture will separate.
  • Add the remaining ingredients except chips and warm.
  • Serve with fresh hot tortilla chips.

Notes

You can transfer the dip to a crockpot set on low for serving.

Nutrition

Calories: 395kcal | Carbohydrates: 9g | Protein: 13g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 785mg | Potassium: 153mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 957IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 0.3mg

Nutritional values are approximate.

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Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin. The texture of the red beans reminds you of, well, re-fried beans. Topped with spicy sausage crumbles, this Louisiana red bean dip is perfect for any get-together.

Louisiana Red Bean Dip

Spice It Up A Bit

I like to serve Louisiana red bean dip drizzled with hot sauce. But, if you’re serving for a crowd you might want to skip that step. Or make two batches of dip. One for your friends that like a little kick and one for those that don’t.

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Also try my pimento olive dip.

Louisiana Red Bean Dip
Print Pin
4 from 1 vote

Louisiana Red Bean Dip

This party-time dip is a take on the classic Louisiana dish, red beans and rice. It’s almost Mexican-ish, with green chiles, chili powder and cumin. 
Course Appetizer
Cuisine American
Keyword beans, dip
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Calories 102kcal
Author Based on a recipe from Holly Clegg’s Trim and Terrific Gulf Coast Favorites

Equipment

Ingredients

Instructions

  • Note: I prefer to place the cooked sausage into a food processor and pulse a few times to get rid of any large clumps.
  • Preheat your oven to 350 F.
  • Spray a small casserole dish (I used two 15 ounce Ramekins) with non-stick spray.
  • Place remaining ingredients (but use only 1/2 cup of the cheese) into a blender or food processor and blend until smooth.
  • Pour blended mixture into dish.
  • Top with the sausage and the remaining cheese.
  • Bake until hot and bubbly, 15-20 minutes.
  • Serve with warmed tortilla chips.

Notes

Stir before serving.

Nutrition

Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 262mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

Nutritional values are approximate.

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Hooters Fried Pickles (Copycat Recipe)

I can’t remember when it was that we discovered deep-fried pickles. A few years ago, I think. They’ve quickly become a favorite appetizer for us. We enjoy the crunchiness. And that great pickle pucker. They’re simple and yummy, just like this homemade version of a copycat recipe for Hooters fried pickles. Make sure you make a double batch because they’ll disappear in no time.

Serve these little delicious bites with your favorite dipping sauce. For us, that’s Ranch salad dressing. A good Ranch. No point in going through the trouble of making the crazy good pickles only to serve them with mediocre dressing.

Hooters Fried Pickles (Copycat Recipe)

Season ‘Em Up Your Way

Although I just sprinkled these copycat Hooters fried pickles with sea salt, you can get adventurous and use Cajun seasoning, fresh ground black pepper, or even Italian seasonings. Old Bay is a great seasoning for fried foods too. I love it on my French fries and tater tots… and fried pickles. People aren’t expecting that flavor on their pickles. This recipe makes for fantastic pickles. You can put whatever you want on them, though.

Be Gentle

The batter on the pickles sticks, but it’s delicate. It’s important that you dry the pickles as much as possible before dunking them into the batter. Any kind of moisture on the surface will prevent the batter from sticking well. But, you can only dry them so much. So be careful with them. Don’t go stirring them around like a boat paddle while they’re deep-frying. Just let them get golden brown and delicious on their own.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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These fried pickles are the perfect side dish for my copycat of Hooter’s Asian chicken wings.

Also try my Nashville hot pickles.

Copycat Hooters Fried Pickles
Print Pin
5 from 1 vote

Hooters Fried Pickles (Copycat Recipe)

I can’t remember when it was a few years ago that we discovered deep-fried pickles. They’ve quickly become a favorite appetizer for us.
Course Appetizer
Cuisine American
Keyword deep-fried, pickles
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 171kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat 2″ of oil to 350 F in a deep fryer or Dutch oven.
  • Dry the pickles as much as possible.
  • In a shallow bowl, beat together the buttermilk, egg and hot sauce.
  • Combine the remaining ingredients in another shallow bowl.
  • Working in batches, stir pickles in egg mixture until well coated.
  • Shake off any excess and then toss the pickles into the flour mixture, coating well.
  • Fry for 3-5 minutes or until golden brown.
  • Transfer to a paper towel-lined plate to drain for 1-2 minutes.
  • Serve hot.

Notes

Serve with your favorite dipping sauce.

Nutrition

Calories: 171kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 87mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

Nutritional values are approximate.

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Chipotle Popcorn Chicken Bites

I love fried chicken, especially if it has been marinated in buttermilk. But, silly me, I’d never thought of adding chipotles in adobo to the marinade. These chipotle popcorn chicken bites are soooo good. They’re tender and tasty thanks to the buttermilk and they have a really nice kick to them thanks to the smoked jalapenos. Not too hot, but they definitely pack a little spiciness.

Chipotle Popcorn Chicken Bites

Grab Some Ranch And Get To Eatin’

I served these little yummy chipotle popcorn chicken bites with your standard Ranch dressing for dipping. They’d also be great dunked my copycat Chick-fil-A sauce.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my copycat of Popeye’s popcorn chicken bites!

Chipotle Popcorn Chicken Bites
Print Pin
5 from 1 vote

Chipotle Popcorn Chicken Bites

I love fried chicken, specially if it has been marinated in buttermilk. But, silly me, I’d never thought of adding chipotles in adobo to the marinade. 
Course Appetizer
Cuisine American
Keyword popcorn chicken, spicy
Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes
Servings 6
Calories 275kcal
Author Based on a recipe from Food Republic

Equipment

Ingredients

Instructions

  • Place chicken into a bowl.
  • Add buttermilk and chipotles and mix well. Cover and refrigerate overnight.
  • Heat oil in a Dutch oven or deep fryer to 350 F.
  • Working in batches, shake off excess marinade and fry chicken 2-3 minutes until done and golden brown. Remove to a paper towel-lined plate and season with salt and pepper.
  • Serve with Ranch dressing for dipping.

Notes

You can substitute milk for the buttermilk in a pinch.

Nutrition

Calories: 275kcal | Carbohydrates: 37g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 380mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1074IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg

Nutritional values are approximate.

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Chicken Nacho Dip

Truthfully, I was just looking for a way to use up some grilled chicken breast I found in the freezer. I wasn’t thinking I’d found anything too terribly exciting when I ran across this recipe for a chicken nacho dip. Well, I wasn’t just sort of wrong, I was very wrong. This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy. This is a great dip, best served with tortilla chips.

Chicken Nacho Dip

Rotisserie Chicken Is Great Too

If you don’t have grilled (or smoked) chicken on hand, rotisserie chicken will work just fine too. My Weber grills and smoker make for great chicken. And I often have leftover chicken. I just save it and use it in great dishes like this chicken nacho dip.

Oh and don’t forget to warm the tortilla chips. They take just a few minutes in a 350 F degree oven. Warm chips and warm dip were meant for each other.

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Also try my Jose’s party cheese dip.

Chicken Nacho Dip
Print Pin
4 from 1 vote

Chicken Nacho Dip

This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy. Heck, I might eat as a soup next time!
Course Appetizer
Cuisine American
Keyword chicken, dip, nachos
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Calories 121kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place everything except for the beans into a slow cooker and cook on high for 1 1/2 hours, stirring occasionally. If the mixture becomes too thick thin with a little milk.
  • Add the beans and cook another 30 minutes.
  • Stir before serving with warmed tortilla chips.

Notes

Use Mexican Velveeta for a nice twist.

Nutrition

Calories: 121kcal | Carbohydrates: 8g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 633mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 1mg

Nutritional values are approximate.

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Crazy Cajun Nachos

Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. Andouille on nachos is what nachos have needed since they were invented in the 40s by Ignacio “Nacho” Anaya. And how cool would it be to immortalized by having a food named after you? Anyone up for a big ole plate of Mike’s? Nope, doesn’t have the same ring to it.

Crazy Cajun Nachos

More Cheese Sauce, More Better.

The cheese sauce on these crazy Cajun nachos is simple, but really tasty. It’s great on baked potatoes and hot dogs, too. Trust me. And it’s actually good as a dip by itself.

Also try my potato chip nachos.

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This recipe is based on a recipe from Chef Jamie Gwen.

Crazy Cajun Nachos
Print Pin
4 from 1 vote

Crazy Cajun Nachos

Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. 
Course Appetizer
Cuisine American
Keyword Cajun, nachos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 400kcal
Author Based on a recipe from Chef Jamie Gwen

Equipment

Ingredients

Instructions

  • Heat 2 tablespoons of the oil in a large saute pan over medium heat.
  • Add onion and pepper, season with salt and pepper, and cook 10 minutes.
  • Increase heat to medium high and add the sausage. Cook 3-5 minutes or until the mixture turns golden in color.
  • Add the chiles, stir, and reduce heat to low to keep warm.
  • Combine the cheese, cornstarch and Cajun seasoning in a large bowl.
  • Heat the remaining 1 tablespoon of oil in a pot over medium heat.
  • Add the garlic and cook for 1 minute.
  • Add the beer (or broth) and bring to a simmer.
  • Reduce heat to low. Working in batches, add some of the cheese and whisk until melted.
  • Spread chips out onto a large platter.
  • Top with the cheese sauce, then the sausage mixture.
  • Garnish with tomatoes, green onions, and sour cream.

Notes

You may want to dice the sausage instead. 

Nutrition

Calories: 400kcal | Carbohydrates: 7g | Protein: 22g | Fat: 31g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 823mg | Potassium: 318mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1357IU | Vitamin C: 22mg | Calcium: 327mg | Iron: 1mg

Nutritional values are approximate.

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Coconut Fried Shrimp with Dipping Sauce

My wife and I stopped by Pappadeaux Seafood Kitchen outside of Cincinnati, Ohio, the other day. The food there is always absolutely amazing. We had their Coconut Shrimp with Cajun slaw and a dipping sauce, and it was beyond fantastic. Ever since then I have been jonesin’ for coconut shrimp. Now, this recipe for coconut fried shrimp with dipping sauce is not meant to be a copycat of the version from Pappadeaux. But, it’s still mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).

Coconut Fried Shrimp with Dipping Sauce

Don’t Overcook Them!

Be careful to not overcook the shrimp when you’re making these coconut fried shrimp with dipping sauce. They don’t take long to cook at all, just until they are just starting to turn golden brown. You will be rewarded for your efforts.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my copycat of Applebee’s Sriracha shrimp, Bayou fried shrimp, southern fried shrimp, Bubba Gump’s Dumb Luck coconut shrimp and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Just recently made some Parrot Bay coconut shrimp and it was fantastic!

Coconut Fried Shrimp with Dipping Sauce
Print Pin
5 from 1 vote

Coconut Fried Shrimp with Dipping Sauce

This recipe for coconut fried shrimp is mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).
Course Appetizer
Cuisine American
Keyword coconut, deep-fried, dipping sauce, shrimp
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 518kcal
Author Mike

Equipment

Ingredients

For the dipping sauce

For the shrimp

Instructions

For the dipping sauce

  • Combine all ingredients in a small pot over low heat.
  • Stir occasionally while you make the shrimp.

For the shrimp

  • Combine flour, salt, and baking powder in a large bowl.
  • Whisk in the water and let set for 20 minutes.
  • In a shallow bowl or pie plate combine the coconut and bread crumbs.
  • Heat 2″ of oil in a Dutch oven or deep fryer to 325 F.
  • Add shrimp to the batter mixture and coat well.
  • Working in batches, shake off excess batter then add shrimp to the coconut mixture,
  • Press lightly on the coating to get it to adhere, covering all sides of the shrimp.
  • Lower shrimp into the oil and cook 2-3 minutes until golden brown.
  • Remove to a paper towel-lined plate.
  • Serve with warmed dipping sauce on the side.

Notes

I recommend doubling the amount of dipping sauce. It’s delicious!

Nutrition

Calories: 518kcal | Carbohydrates: 70g | Protein: 28g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 286mg | Sodium: 1764mg | Potassium: 307mg | Fiber: 6g | Sugar: 41g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 5mg

Nutritional values are approximate.

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Smoked Southwestern Nuts

Nothing is easier than smoking nuts. I use my Weber Smokey Mountain smoker. You can also smoke them on your gas or charcoal grill using a couple of added wood chunks. Smoking nuts only takes 20-25 minutes. The smoke adds such a wonderful flavor to the nuts that you’ll want to make a big batch. For a bit more smokiness I add chipotle powder to these smoked southwestern nuts. It also adds a little bit of heat. You don’t want to add a lot of smoke from the smoker. It can overpower the nuts. You can always add more with more chipotle powder.

Smoked Nuts

Not Too Spicy

These smoked southwestern nuts have a fantastic light southwestern flavor with just a little kick. That all comes from the chipotle powder. If you want more heat, add a few decent pinches of cayenne pepper. That’ll heat things up a bit!

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Need more kick? Make my spicy smoked nuts.

Smoked Rosemary Nuts
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5 from 1 vote

Smoked Southwestern Nuts

Nothing is easier than smoking nuts. Smoking nuts only takes 20-25 minutes. The smoke adds such a wonderful flavor to the nuts that you’ll want to make a big batch
Course Appetizer
Cuisine American
Keyword nuts, smoked
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 pound
Calories 3486kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your smoker for 325 F cooking over a mild wood (I used cherry). (If you are using a Weber Smoky Mountain smoker, do not add water to the water pan).
  • Pour nuts into a disposable aluminum foil half sheet pan or pie pan.
  • Place onto smoker (top rack if using a Weber Smoky Mountain) and smoke for 20-25 minutes, stirring once.
  • Place the nuts in a medium bowl.
  • Combine the remaining ingredients in another bowl and pour over the nuts. Toss to coat completely.
  • Spread nuts out on a foil-lined baking sheet to cool and dry completely.
  • Serve.

Notes

Store in an airtight container.

Nutrition

Calories: 3486kcal | Carbohydrates: 266g | Protein: 79g | Fat: 256g | Saturated Fat: 46g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 4778mg | Potassium: 3045mg | Fiber: 43g | Sugar: 143g | Vitamin A: 1367IU | Vitamin C: 2mg | Calcium: 510mg | Iron: 18mg

Nutritional values are approximate.

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