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Source: MRS 2014
MRS: 1222 — Fruit (1200s)
Blueberries (Fresh)
Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Fruits
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Blueberries, Fresh | 20 pound(s) |
DIRECTIONS
1. | Rinse fruit in cool running water. Drain. |
2. | Portion 1/2 cup of blueberries per serving. Each portion provides 1/2 cup of fruit. CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week. |
Production Notes
Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.
Nutrients Per Serving
Calories
52
Carbohydrates
13.15 g
Dietary Fiber
2.18 g
Protein
0.67 g
Sodium
0.91 mg
Total Fat
0.30 g
Sat. Fat
0.03 g
Trans Fat
0.00 g