Have a Plant: Fruits & Veggies for Better Health

Make Half Your Plate Fruits & Veggies

Follow Me on Pinterest MyPlate Challenge: Show us how you’re following the MyPlate guidelines and make one of these plates (or another healthy plate), take a pic, and pin it to our Pinterest board!

Make this Chicken with Spicy Mango Sauce Plate
Sautéed Mango, Brussels Sprouts and Chicken with Spicy Mango Sauce Get Recipe
Nonfat Milk

FreshDelMonte.com

Plate Cost for 4 People
$14.64 ($3.66/serving)*

Click to view larger image of Sautéed Mango, Brussels Sprouts and Chicken with Spicy Mango Sauce: Fill Half Your Plate with Fruits & Veggies : Fruits And Veggies More Matters.org

Fruits & Veggies per Serving
1.5 Cups

Featured Recipe
Sautéed Mango, Brussels Sprouts and
Chicken with Spicy Mango Sauce

Recipe Cost for 4 People: $13.40 ($3.35/serving)*

Nutrition Info
Calories: 590
Total Fat: 12g
Saturated Fat: 2.5g
% of Calories from Fat: 18%
% Calories from Sat Fat: 4%
Protein: 42g
Carbohydrates: 80g
Cholesterol: 75mg
Dietary Fiber: 9g
Sodium: 530mg

MyPlate Contributions
Vegetables
Fruit
Grain
Protein
Dairy
.5 cup
1 cup
1.5 oz
3 oz
1 cup

Each Serving Provides: An excellent source of protein, fiber, vitamin A, vitamin C, vitamin D, thiamin, riboflavin niacin, vitamin B6, folate, vitamin B12, pantothenic acid, potassium, calcium, phosphorus, magnesium, zinc, iodine and copper, and a good source of vitamin E and iron.

Learn More About Mangoes
See Nutrition Info, Selection & Storage Tips

Learn More About Garlic
See Nutrition Info, Selection & Storage Tips

Learn More About Brussels Sprouts
See Nutrition Info, Selection & Storage Tips

Grocery List for this Meal

 
Fresh Produce   1 pint, 16 oz. Del Monte® diced mangoes
½-¾ pound Brussels sprouts
3 cloves garlic
1 bunch cilantro
Dairy   1 quart nonfat milk
Herbs/Dressings/Oils/Baking   Peanut oil
Rice vinegar
Soy sauce, less sodium
Thai chili garlic sauce
Bread/Pasta   1 bag brown rice
     

Healthy Resources

FreshDelMonte.com
ChooseMyPlate.gov

*Retail prices, Boulder, Colorado, and online, Winter 2017.

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