Oodles Of Noodles CACFP Center Recipe 1

Oodles of Noodles USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic. Children will find this dish to be an oodle of noodle delight!
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides ⅛ cup red/orange vegetable, ⅛ cup other vegetable, and 2 oz equivalent grains.
3.50 from 6 votes
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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 5 lb 8 oz Penne pasta, whole-wheat, dry
    • - - Extra virgin olive oil
    • 6 lb *Fresh grape tomatoes, halved
    • - - Dried basil
    • - - Sea salt
    • - - Ground black pepper
    • 4 oz Fresh garlic, minced
    • 7 oz Whole-wheat flour
    • - - Low-sodium vegetable broth
    • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

    Measure

    • 4 gal Water
    • 1 gal 3 qt Penne pasta, whole-wheat, dry
    • ⅔ cup Extra virgin olive oil
    • 1 gal Fresh grape tomatoes, halved
    • ¼ cup Dried basil
    • 2 Tbsp Sea Salt
    • 1 Tbsp Ground black pepper
    • ½ cup Fresh garlic, minced
    • 1½ cups Whole-wheat flour
    • 1 gal ½ cup Low-sodium vegetable broth
    • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

    100 Servings

      Weight

      • - - Water
      • 11 lb Penne pasta, whole-wheat, dry
      • - - Extra virgin olive oil
      • 12 lb *Fresh grape tomatoes, halved
      • - - Dried basil
      • - - Sea salt
      • - - Ground black pepper
      • 8 oz Fresh garlic, minced
      • 14 oz Whole-wheat flour
      • - - Low-sodium vegetable broth
      • 5 lb *Fresh Swiss chard, stems removed, chopped

      Measure

      • 8 gal Water
      • 3 gal 2 qt Penne pasta, whole-wheat, dry
      • 1⅕ cups Extra virgin virgin olive oil
      • 2 gal *Fresh grape tomatoes, halved
      • ½ cup Dried basil
      • ¼ cup Sea salt
      • 2 Tbsp Ground black pepper
      • 1 cup Fresh garlic, minced
      • 3 cups Whole-wheat flour
      • 2 gal 1 cup Low-sodium vegetable broth
      • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 5 lb 8 oz Penne pasta, whole-wheat, dry
        • - - Extra virgin olive oil
        • 6 lb *Fresh grape tomatoes, halved
        • - - Dried basil
        • - - Sea salt
        • - - Ground black pepper
        • 4 oz Fresh garlic, minced
        • 7 oz Whole-wheat flour
        • - - Low-sodium vegetable broth
        • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

        Measure

        • 4 gal Water
        • 1 gal 3 qt Penne pasta, whole-wheat, dry
        • ⅔ cup Extra virgin olive oil
        • 1 gal Fresh grape tomatoes, halved
        • ¼ cup Dried basil
        • 2 Tbsp Sea Salt
        • 1 Tbsp Ground black pepper
        • ½ cup Fresh garlic, minced
        • 1½ cups Whole-wheat flour
        • 1 gal ½ cup Low-sodium vegetable broth
        • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

        100 Servings

          Weight

          • - - Water
          • 11 lb Penne pasta, whole-wheat, dry
          • - - Extra virgin olive oil
          • 12 lb *Fresh grape tomatoes, halved
          • - - Dried basil
          • - - Sea salt
          • - - Ground black pepper
          • 8 oz Fresh garlic, minced
          • 14 oz Whole-wheat flour
          • - - Low-sodium vegetable broth
          • 5 lb *Fresh Swiss chard, stems removed, chopped

          Measure

          • 8 gal Water
          • 3 gal 2 qt Penne pasta, whole-wheat, dry
          • 1⅕ cups Extra virgin virgin olive oil
          • 2 gal *Fresh grape tomatoes, halved
          • ½ cup Dried basil
          • ¼ cup Sea salt
          • 2 Tbsp Ground black pepper
          • 1 cup Fresh garlic, minced
          • 3 cups Whole-wheat flour
          • 2 gal 1 cup Low-sodium vegetable broth
          • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 5 lb 8 oz Penne pasta, whole-wheat, dry
            • - - Extra virgin olive oil
            • 6 lb *Fresh grape tomatoes, halved
            • - - Dried basil
            • - - Sea salt
            • - - Ground black pepper
            • 4 oz Fresh garlic, minced
            • 7 oz Whole-wheat flour
            • - - Low-sodium vegetable broth
            • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

            Measure

            • 4 gal Water
            • 1 gal 3 qt Penne pasta, whole-wheat, dry
            • ⅔ cup Extra virgin olive oil
            • 1 gal Fresh grape tomatoes, halved
            • ¼ cup Dried basil
            • 2 Tbsp Sea Salt
            • 1 Tbsp Ground black pepper
            • ½ cup Fresh garlic, minced
            • 1½ cups Whole-wheat flour
            • 1 gal ½ cup Low-sodium vegetable broth
            • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

            100 Servings

              Weight

              • - - Water
              • 11 lb Penne pasta, whole-wheat, dry
              • - - Extra virgin olive oil
              • 12 lb *Fresh grape tomatoes, halved
              • - - Dried basil
              • - - Sea salt
              • - - Ground black pepper
              • 8 oz Fresh garlic, minced
              • 14 oz Whole-wheat flour
              • - - Low-sodium vegetable broth
              • 5 lb *Fresh Swiss chard, stems removed, chopped

              Measure

              • 8 gal Water
              • 3 gal 2 qt Penne pasta, whole-wheat, dry
              • 1⅕ cups Extra virgin virgin olive oil
              • 2 gal *Fresh grape tomatoes, halved
              • ½ cup Dried basil
              • ¼ cup Sea salt
              • 2 Tbsp Ground black pepper
              • 1 cup Fresh garlic, minced
              • 3 cups Whole-wheat flour
              • 2 gal 1 cup Low-sodium vegetable broth
              • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 5 lb 8 oz Penne pasta, whole-wheat, dry
                • - - Extra virgin olive oil
                • 6 lb *Fresh grape tomatoes, halved
                • - - Dried basil
                • - - Sea salt
                • - - Ground black pepper
                • 4 oz Fresh garlic, minced
                • 7 oz Whole-wheat flour
                • - - Low-sodium vegetable broth
                • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

                Measure

                • 4 gal Water
                • 1 gal 3 qt Penne pasta, whole-wheat, dry
                • ⅔ cup Extra virgin olive oil
                • 1 gal Fresh grape tomatoes, halved
                • ¼ cup Dried basil
                • 2 Tbsp Sea Salt
                • 1 Tbsp Ground black pepper
                • ½ cup Fresh garlic, minced
                • 1½ cups Whole-wheat flour
                • 1 gal ½ cup Low-sodium vegetable broth
                • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                100 Servings

                  Weight

                  • - - Water
                  • 11 lb Penne pasta, whole-wheat, dry
                  • - - Extra virgin olive oil
                  • 12 lb *Fresh grape tomatoes, halved
                  • - - Dried basil
                  • - - Sea salt
                  • - - Ground black pepper
                  • 8 oz Fresh garlic, minced
                  • 14 oz Whole-wheat flour
                  • - - Low-sodium vegetable broth
                  • 5 lb *Fresh Swiss chard, stems removed, chopped

                  Measure

                  • 8 gal Water
                  • 3 gal 2 qt Penne pasta, whole-wheat, dry
                  • 1⅕ cups Extra virgin virgin olive oil
                  • 2 gal *Fresh grape tomatoes, halved
                  • ½ cup Dried basil
                  • ¼ cup Sea salt
                  • 2 Tbsp Ground black pepper
                  • 1 cup Fresh garlic, minced
                  • 3 cups Whole-wheat flour
                  • 2 gal 1 cup Low-sodium vegetable broth
                  • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 5 lb 8 oz Penne pasta, whole-wheat, dry
                    • - - Extra virgin olive oil
                    • 6 lb *Fresh grape tomatoes, halved
                    • - - Dried basil
                    • - - Sea salt
                    • - - Ground black pepper
                    • 4 oz Fresh garlic, minced
                    • 7 oz Whole-wheat flour
                    • - - Low-sodium vegetable broth
                    • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

                    Measure

                    • 4 gal Water
                    • 1 gal 3 qt Penne pasta, whole-wheat, dry
                    • ⅔ cup Extra virgin olive oil
                    • 1 gal Fresh grape tomatoes, halved
                    • ¼ cup Dried basil
                    • 2 Tbsp Sea Salt
                    • 1 Tbsp Ground black pepper
                    • ½ cup Fresh garlic, minced
                    • 1½ cups Whole-wheat flour
                    • 1 gal ½ cup Low-sodium vegetable broth
                    • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                    100 Servings

                      Weight

                      • - - Water
                      • 11 lb Penne pasta, whole-wheat, dry
                      • - - Extra virgin olive oil
                      • 12 lb *Fresh grape tomatoes, halved
                      • - - Dried basil
                      • - - Sea salt
                      • - - Ground black pepper
                      • 8 oz Fresh garlic, minced
                      • 14 oz Whole-wheat flour
                      • - - Low-sodium vegetable broth
                      • 5 lb *Fresh Swiss chard, stems removed, chopped

                      Measure

                      • 8 gal Water
                      • 3 gal 2 qt Penne pasta, whole-wheat, dry
                      • 1⅕ cups Extra virgin virgin olive oil
                      • 2 gal *Fresh grape tomatoes, halved
                      • ½ cup Dried basil
                      • ¼ cup Sea salt
                      • 2 Tbsp Ground black pepper
                      • 1 cup Fresh garlic, minced
                      • 3 cups Whole-wheat flour
                      • 2 gal 1 cup Low-sodium vegetable broth
                      • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 5 lb 8 oz Penne pasta, whole-wheat, dry
                        • - - Extra virgin olive oil
                        • 6 lb *Fresh grape tomatoes, halved
                        • - - Dried basil
                        • - - Sea salt
                        • - - Ground black pepper
                        • 4 oz Fresh garlic, minced
                        • 7 oz Whole-wheat flour
                        • - - Low-sodium vegetable broth
                        • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

                        Measure

                        • 4 gal Water
                        • 1 gal 3 qt Penne pasta, whole-wheat, dry
                        • ⅔ cup Extra virgin olive oil
                        • 1 gal Fresh grape tomatoes, halved
                        • ¼ cup Dried basil
                        • 2 Tbsp Sea Salt
                        • 1 Tbsp Ground black pepper
                        • ½ cup Fresh garlic, minced
                        • 1½ cups Whole-wheat flour
                        • 1 gal ½ cup Low-sodium vegetable broth
                        • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                        100 Servings

                          Weight

                          • - - Water
                          • 11 lb Penne pasta, whole-wheat, dry
                          • - - Extra virgin olive oil
                          • 12 lb *Fresh grape tomatoes, halved
                          • - - Dried basil
                          • - - Sea salt
                          • - - Ground black pepper
                          • 8 oz Fresh garlic, minced
                          • 14 oz Whole-wheat flour
                          • - - Low-sodium vegetable broth
                          • 5 lb *Fresh Swiss chard, stems removed, chopped

                          Measure

                          • 8 gal Water
                          • 3 gal 2 qt Penne pasta, whole-wheat, dry
                          • 1⅕ cups Extra virgin virgin olive oil
                          • 2 gal *Fresh grape tomatoes, halved
                          • ½ cup Dried basil
                          • ¼ cup Sea salt
                          • 2 Tbsp Ground black pepper
                          • 1 cup Fresh garlic, minced
                          • 3 cups Whole-wheat flour
                          • 2 gal 1 cup Low-sodium vegetable broth
                          • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 5 lb 8 oz Penne pasta, whole-wheat, dry
                            • - - Extra virgin olive oil
                            • 6 lb *Fresh grape tomatoes, halved
                            • - - Dried basil
                            • - - Sea salt
                            • - - Ground black pepper
                            • 4 oz Fresh garlic, minced
                            • 7 oz Whole-wheat flour
                            • - - Low-sodium vegetable broth
                            • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

                            Measure

                            • 4 gal Water
                            • 1 gal 3 qt Penne pasta, whole-wheat, dry
                            • ⅔ cup Extra virgin olive oil
                            • 1 gal Fresh grape tomatoes, halved
                            • ¼ cup Dried basil
                            • 2 Tbsp Sea Salt
                            • 1 Tbsp Ground black pepper
                            • ½ cup Fresh garlic, minced
                            • 1½ cups Whole-wheat flour
                            • 1 gal ½ cup Low-sodium vegetable broth
                            • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                            100 Servings

                              Weight

                              • - - Water
                              • 11 lb Penne pasta, whole-wheat, dry
                              • - - Extra virgin olive oil
                              • 12 lb *Fresh grape tomatoes, halved
                              • - - Dried basil
                              • - - Sea salt
                              • - - Ground black pepper
                              • 8 oz Fresh garlic, minced
                              • 14 oz Whole-wheat flour
                              • - - Low-sodium vegetable broth
                              • 5 lb *Fresh Swiss chard, stems removed, chopped

                              Measure

                              • 8 gal Water
                              • 3 gal 2 qt Penne pasta, whole-wheat, dry
                              • 1⅕ cups Extra virgin virgin olive oil
                              • 2 gal *Fresh grape tomatoes, halved
                              • ½ cup Dried basil
                              • ¼ cup Sea salt
                              • 2 Tbsp Ground black pepper
                              • 1 cup Fresh garlic, minced
                              • 3 cups Whole-wheat flour
                              • 2 gal 1 cup Low-sodium vegetable broth
                              • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 5 lb 8 oz Penne pasta, whole-wheat, dry
                                • - - Extra virgin olive oil
                                • 6 lb *Fresh grape tomatoes, halved
                                • - - Dried basil
                                • - - Sea salt
                                • - - Ground black pepper
                                • 4 oz Fresh garlic, minced
                                • 7 oz Whole-wheat flour
                                • - - Low-sodium vegetable broth
                                • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

                                Measure

                                • 4 gal Water
                                • 1 gal 3 qt Penne pasta, whole-wheat, dry
                                • ⅔ cup Extra virgin olive oil
                                • 1 gal Fresh grape tomatoes, halved
                                • ¼ cup Dried basil
                                • 2 Tbsp Sea Salt
                                • 1 Tbsp Ground black pepper
                                • ½ cup Fresh garlic, minced
                                • 1½ cups Whole-wheat flour
                                • 1 gal ½ cup Low-sodium vegetable broth
                                • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 11 lb Penne pasta, whole-wheat, dry
                                  • - - Extra virgin olive oil
                                  • 12 lb *Fresh grape tomatoes, halved
                                  • - - Dried basil
                                  • - - Sea salt
                                  • - - Ground black pepper
                                  • 8 oz Fresh garlic, minced
                                  • 14 oz Whole-wheat flour
                                  • - - Low-sodium vegetable broth
                                  • 5 lb *Fresh Swiss chard, stems removed, chopped

                                  Measure

                                  • 8 gal Water
                                  • 3 gal 2 qt Penne pasta, whole-wheat, dry
                                  • 1⅕ cups Extra virgin virgin olive oil
                                  • 2 gal *Fresh grape tomatoes, halved
                                  • ½ cup Dried basil
                                  • ¼ cup Sea salt
                                  • 2 Tbsp Ground black pepper
                                  • 1 cup Fresh garlic, minced
                                  • 3 cups Whole-wheat flour
                                  • 2 gal 1 cup Low-sodium vegetable broth
                                  • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 5 lb 8 oz Penne pasta, whole-wheat, dry
                                    • - - Extra virgin olive oil
                                    • 6 lb *Fresh grape tomatoes, halved
                                    • - - Dried basil
                                    • - - Sea salt
                                    • - - Ground black pepper
                                    • 4 oz Fresh garlic, minced
                                    • 7 oz Whole-wheat flour
                                    • - - Low-sodium vegetable broth
                                    • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

                                    Measure

                                    • 4 gal Water
                                    • 1 gal 3 qt Penne pasta, whole-wheat, dry
                                    • ⅔ cup Extra virgin olive oil
                                    • 1 gal Fresh grape tomatoes, halved
                                    • ¼ cup Dried basil
                                    • 2 Tbsp Sea Salt
                                    • 1 Tbsp Ground black pepper
                                    • ½ cup Fresh garlic, minced
                                    • 1½ cups Whole-wheat flour
                                    • 1 gal ½ cup Low-sodium vegetable broth
                                    • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 11 lb Penne pasta, whole-wheat, dry
                                      • - - Extra virgin olive oil
                                      • 12 lb *Fresh grape tomatoes, halved
                                      • - - Dried basil
                                      • - - Sea salt
                                      • - - Ground black pepper
                                      • 8 oz Fresh garlic, minced
                                      • 14 oz Whole-wheat flour
                                      • - - Low-sodium vegetable broth
                                      • 5 lb *Fresh Swiss chard, stems removed, chopped

                                      Measure

                                      • 8 gal Water
                                      • 3 gal 2 qt Penne pasta, whole-wheat, dry
                                      • 1⅕ cups Extra virgin virgin olive oil
                                      • 2 gal *Fresh grape tomatoes, halved
                                      • ½ cup Dried basil
                                      • ¼ cup Sea salt
                                      • 2 Tbsp Ground black pepper
                                      • 1 cup Fresh garlic, minced
                                      • 3 cups Whole-wheat flour
                                      • 2 gal 1 cup Low-sodium vegetable broth
                                      • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 5 lb 8 oz Penne pasta, whole-wheat, dry
                                        • - - Extra virgin olive oil
                                        • 6 lb *Fresh grape tomatoes, halved
                                        • - - Dried basil
                                        • - - Sea salt
                                        • - - Ground black pepper
                                        • 4 oz Fresh garlic, minced
                                        • 7 oz Whole-wheat flour
                                        • - - Low-sodium vegetable broth
                                        • 2 lb 8 oz Fresh Swiss chard, stems removed, chopped

                                        Measure

                                        • 4 gal Water
                                        • 1 gal 3 qt Penne pasta, whole-wheat, dry
                                        • ⅔ cup Extra virgin olive oil
                                        • 1 gal Fresh grape tomatoes, halved
                                        • ¼ cup Dried basil
                                        • 2 Tbsp Sea Salt
                                        • 1 Tbsp Ground black pepper
                                        • ½ cup Fresh garlic, minced
                                        • 1½ cups Whole-wheat flour
                                        • 1 gal ½ cup Low-sodium vegetable broth
                                        • 3 qt 1 cup *Fresh Swiss chard, stems removed, chopped

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 11 lb Penne pasta, whole-wheat, dry
                                          • - - Extra virgin olive oil
                                          • 12 lb *Fresh grape tomatoes, halved
                                          • - - Dried basil
                                          • - - Sea salt
                                          • - - Ground black pepper
                                          • 8 oz Fresh garlic, minced
                                          • 14 oz Whole-wheat flour
                                          • - - Low-sodium vegetable broth
                                          • 5 lb *Fresh Swiss chard, stems removed, chopped

                                          Measure

                                          • 8 gal Water
                                          • 3 gal 2 qt Penne pasta, whole-wheat, dry
                                          • 1⅕ cups Extra virgin virgin olive oil
                                          • 2 gal *Fresh grape tomatoes, halved
                                          • ½ cup Dried basil
                                          • ¼ cup Sea salt
                                          • 2 Tbsp Ground black pepper
                                          • 1 cup Fresh garlic, minced
                                          • 3 cups Whole-wheat flour
                                          • 2 gal 1 cup Low-sodium vegetable broth
                                          • 1 gal 2½ qt Fresh Swiss chard, stems removed, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
                                          • Heat oil. In a roasting pan/square head pan (20⅞” x 17³⁄8” x 7”) on top of stove, sauté half of tomatoes over medium heat for 2 minutes until skins soften. DO NOT OVERCOOK. Tomatoes should maintain their shape. Reserve remaining tomatoes for step 6.
                                          • Add basil, salt, pepper, and garlic.
                                          • Sprinkle flour over tomatoes. Sauté over medium heat for an additional 1-2 minutes. When mixture begins to thicken add broth. Bring to a boil uncovered. Reduce heat to low.
                                          • Add Swiss chard and the remaining tomatoes. Simmer over low heat, uncovered, for 2 minutes or until Swiss chard is wilted.
                                            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
                                          • Pour over pasta and serve.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 8 fl oz ladle (1 cup).

                                          Nutrition INFORMATION

                                          Oodles of Noodles USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz ladle)
                                          Calories
                                          234.73
                                          Total Fat
                                           
                                          4
                                          g
                                          6
                                          %
                                          Saturated Fat
                                           
                                          0.56
                                          g
                                          4
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          323.28
                                          mg
                                          14
                                          %
                                          Total Carbohydrate
                                           
                                          43.44
                                          g
                                          14
                                          %
                                          Dietary Fiber
                                           
                                          5.33
                                          g
                                          22
                                          %
                                          Protein
                                           
                                          8.69
                                          g
                                          17
                                          %
                                          Vitamin A
                                           
                                          1519.19
                                          IU
                                          30
                                          %
                                          Vitamin C
                                           
                                          14.79
                                          mg
                                          18
                                          %
                                          Calcium
                                           
                                          49.85
                                          mg
                                          5
                                          %
                                          Iron
                                           
                                          5.37
                                          mg
                                          30
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Grape tomatoes: 6 lb 2 oz
                                          Swiss Chard: 2 lb 12 oz
                                          100 Servings:
                                          Grape tomatoes: 12 lb 4 oz
                                          Swiss Chard: 5 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          50 Servings:
                                          About 20 lb 8 oz
                                          About 2 gal 2 qt
                                          100 Servings:
                                          About 40 lb
                                          About 5 gal