This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.

This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat, the acidity of the tomatoes helps convert the iron in the spinach to the form that’s in meat, making it more easily absorbed (1).

Active time: 5 minutes | Total time: 15 minutes

Curried Tofu-Spinach Scramble

Ingredients

• 3 tbsp plain soy milk
• 3 tbsp nutritional yeast
• 1/4 tsp curry powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 6 oz. extra-firm tofu, drained, pressed, and crumbled
• 1/2 cup (90g) grape tomatoes, halved
• 4 cups (100g) fresh spinach, lightly packed
• 2 slices whole grain bread, toasted

Directions

In a small bowl, combine the soy milk, nutritional yeast, curry powder, garlic powder, onion powder, salt and black pepper. Whisk to combine and set aside.

Heat a medium skillet over medium-high heat. Spray with olive oil, then add the crumbled tofu. Cook, stirring occasionally, until the tofu is lightly browned, about 6-8 minutes. Add the soy milk mixture, stir to coat the tofu, and cook until the desired “scrambled egg” consistency is reached, 1-3 minutes. Transfer to a bowl and set aside. 

Spray the same skillet with olive oil cooking spray and set to medium high heat. When hot, add the tomatoes and spinach and cook, stirring frequently, until the tomatoes are softened and the spinach is wilted, about 3-4 minutes. Remove from heat. Serve immediately with the tofu scramble and whole grain toast.

Serves: 2 | Serving Size: Half of the tofu scramble + 1/2 cup sautéed vegetables + 1 slice whole grain toast

Nutrition (per serving): Calories: 239; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 521mg; Carbohydrate: 25g; Dietary Fiber: 7g; Sugar: 4g; Protein 20g

Nutrition Bonus: Calcium: 16%; Iron: 23%; Potassium: 735mg ;  Vitamin A: 378%;  Vitamin C: 41%

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The Instant Pot renders chicken thighs fall apart-tender and slender Japanese eggplant deliciously custard-like in just 12 minutes under high pressure. As an added bonus, quinoa, which is a complete protein, can be cooked at the same time using the “pot-in-pot” method (1). You’ll need a tall trivet and 6-cup (1.4L) baking dish that fits inside the pot to cook the quinoa above the chicken mixture.

Active time: 10 minutes | Total time: 40 minutes

Pressure Cooker Ginger Chicken and Eggplant

Ingredients

• 1 lb (454g) boneless, skinless chicken thighs, meat cut into 1/2-inch (1.3cm) strips
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 tbsp ginger, minced
• 3 cloves of garlic, minced
• 1/4 cup (60ml) low sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 1 tsp sambal oelek
• 1 large Japanese eggplant, cut crosswise into large (2-inch/5cm) lengths
• 3/4 cup (128g) dry quinoa, rinsed and drained
• 1 tbsp cornstarch
• 1/2 cup (12g) basil leaves, torn

Directions

Select the sauté function on the electric pressure cooker and adjust to high heat. Season the chicken all over with salt. Add the olive oil to the pressure cooker and, when hot, add the chicken. Cook, stirring frequently, for about 5 minutes, or until browned. Add the ginger and garlic and cook for 20 seconds, or until fragrant. Press cancel.

Add the chicken broth, soy sauce, and sambal oelek, scraping up any browned bits from the bottom of the pot. Arrange the eggplant on top of the chicken without stirring.

Place a tall trivet over the chicken and eggplant mixture. In a heatproof baking dish or bowl, combine the quinoa with 3/4 cup plus 1 tbsp water. Cover tightly with foil and place on the trivet.

Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes. Quick-release the pressure and remove the lid. Carefully remove the baking dish and trivet. Discard the foil and fluff the quinoa with a fork.

In a small bowl, whisk together the cornstarch with 1 tbsp cold water. Select sauté and adjust to medium heat. Stir the cornstarch mixture into the pot and simmer for about 1 minute, stirring gently, until the sauce thickens. Top with basil and serve with the quinoa.

Serves: 4 | Serving Size: 1 cup (227g) chicken-eggplant mixture and 1/2 cup quinoa

Nutrition (per serving): Calories: 334; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 106mg; Sodium: 854mg; Carbohydrate: 30g; Dietary Fiber: 5g; Sugar: 2g; Protein: 29g

Nutrition Bonus: Calcium: 5%; Iron: 16%; Potassium: 713mg; Vitamin A: 3%; Vitamin C: 6%

Originally published: November 7, 2019; Updated May 2026

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This Filipino braised chicken adobo takes just minutes to prepare but has a complex flavor profile thanks to pantry items you likely have around — soy sauce, garlic, and apple cider vinegar. We add pineapple and Sriracha for a sweet-spicy kick. The dish is traditionally served with white rice, but brown rice, mashed sweet potatoes or quinoa are equally delicious—and offer more fiber and nutrients.

Active time: 15 minutes | Total time: 4 hours, 15 minutes – 5 hours, 15 min

Slow Cooker Chicken Adobo With Pineapple

Ingredients

• 1/3 cup (80g) low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 2 tbsp low-sodium soy sauce
• 2 tbsp tomato paste
• 8 bone-in chicken thighs, skin and excess fat removed
• 1 can (8oz/227g) pineapple chunks in juice, drained
• 1/2 large onion, sliced
• 4 large garlic cloves, peeled and left whole
• 1 (2-inch) piece ginger, peeled and thickly sliced
• 8 whole black peppercorns
• 2 bay leaves
• 1 tbsp cornstarch
• 1 tsp Sriracha

Directions

In a slow cooker, whisk together the broth, vinegar, soy sauce, and tomato paste until the tomato paste is dissolved. Add the chicken, pineapple, onion, garlic, ginger, peppercorns, and bay leaves. Stir to combine. Cover and cook on low heat for 4–5 hours, or until the chicken registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, away from the bone.

Carefully transfer the chicken pieces to a platter and cover with foil. When cool enough to handle, remove the meat from the bones and shred using two forks. Discard the bones. Transfer the pineapple and onion to a small saucepan. Add half of the cooking liquid, discarding the remaining liquid, ginger slices, bay leaves, and peppercorns. Bring to a simmer over medium-high heat.

In a small bowl, whisk together the cornstarch with 1 1/2 tbsp cold water and the Sriracha. Add to the cooking liquid in the saucepan and cook until thickened and bubbly, about 2 minutes. Spoon the sauce over the shredded chicken and serve with rice, if desired.

Serves: 6 | Serving Size: 3 oz (85g) chicken and 1/2 cup sauce

Nutrition (per serving): Calories: 319; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 187mg; Sodium: 383mg; Carbohydrate: 17g; Dietary Fiber: 1g; Sugar: 4g; Protein: 41g
Nutrition Bonus: Potassium: 639mg; Iron: 11%; Vitamin C: 10%

Originally published date October 2019; Updated date May 2026

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Saucy, savory and messy, these sloppy Joe sandwiches are vegan, but they contain 20 grams of protein thanks to a vegan chickpea-lentil filling instead of ground beef. These are served on whole grain buns, but you can also serve the filling in tacos or on quinoa for a nutritious bowl meal.

The fiber and protein in this recipe helps keep you full, so give this one a try for meal prep for lunch and you may not feel the need to snack throughout the afternoon.

Active time: 15 minutes | Total time: 25 minutes

Vegan Sloppy Janes

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, finely diced
• 1/2 cup green or red bell pepper, finely diced
• 1 8-oz. can no salt added tomato sauce
• 2 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp cayenne
• 3 tbsp water
• 1 15.5-oz. (455g) can low-sodium garbanzo beans, rinsed and drained
• 1 1/2 cup (297g) cooked lentils or canned, rinsed and drained brown lentils
• 4 whole-wheat hamburger buns, toasted
• 4 romaine lettuce leaves

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions and peppers and saute, stirring occasionally, until tender, about 4 minutes. Add the tomato sauce, mustard, honey, garlic powder, salt, cayenne pepper and 3 tbsp of water. Stir to combine.

Add the garbanzo beans and lentils. Reduce heat to low, cover, and simmer for 10 minutes. Using a potato masher, mash about half of the garbanzo beans. Serve on toasted buns. topped with lettuce.

Tip: To cook lentils from dried, put 1 cup lentils in a medium saucepan. Cover with cold water by 2 inches. Add 1 bay leaf and bring to a simmer over high heat. Cover, reduce heat to low, and simmer until tender, 20–30 minutes, depending on the age of the lentils. Drain. Makes about 3 cups.

Serves: 4 | Serving Size: heaping cup bean mixture, 1 bun

Nutrition (per serving): Calories: 404; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 806mg; Carbohydrate: 64g; Dietary Fiber: 16g; Sugar: 15g; Protein: 20g

Nutrition Bonus: Calcium: 18%; Iron: 34%; Potassium: 835 mg; Vitamin A: 8%; Vitamin C: 35%

Originally published February 9, 2021; Updated February 2026

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Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. The chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch. Make the chicken thighs and Greek salad ahead of time to pack for lunch or enjoy at any meal.

Active time: 15 minutes | Total time: 3-4 hours, 15 minutes

Slow Cooker Lemon Greek Chicken

Ingredients

• 4 bone-in (4 oz. or 115 grams each) chicken thighs, skin removed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cloves garlic, minced
• 1 tbsp + 1 tsp dried oregano
• 2 tbsp lemon juice
• 1/4 cup chicken broth
• 4 medium tomatoes, diced
• 2 large English cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 6 tbsp crumbled feta cheese, divided
• 1 tbsp olive oil
• 1 tsp red wine vinegar

Directions

Season the chicken thighs all over with the salt, black pepper, garlic, and oregano. Arrange in a single layer in the slow cooker and pour the lemon juice and chicken broth over the top. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.

While the chicken cooks, prepare the salad. In a large bowl, combine the tomatoes, cucumbers, onion and 2 tbsp feta. In a small bowl, whisk together the olive oil and red wine vinegar, then drizzle over the vegetables and toss to coat. Refrigerate until ready to serve.

To serve, divide the salad evenly among four plates and place one chicken thigh alongside each portion. Top each chicken thigh with 1 tbsp feta. Serve immediately.

Serves: 4 | Serving Size: 1 chicken thigh + 1 cup Greek Salad

Nutrition (per serving): Calories: 264; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 118mg; Sodium: 469mg; Carbohydrate: 15g; Dietary Fiber: 5g; Sugar: 6g; Protein: 27g

Nutrition Bonus: Potassium: 853mg; Iron: 15%; Vitamin A: 2%; Vitamin C: 41%; Calcium: 19%

Originally published: October 10, 2015; Updated May 2026

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These mini vegan pumpkin pies are proof that plant-based desserts can be just as satisfying as the classic version. Silken tofu stands in for eggs and dairy to create a silky smooth, custard-like filling that is naturally high in protein and completely dairy-free. Warm pumpkin spices and a touch of maple syrup make these as fragrant and flavorful as any traditional pumpkin pie — and at a fraction of the effort.

Active time: 10 minutes | Total time: 45 minutes

Mini Vegan Pumpkin “Pies”

Ingredients 

• 1/2 package (6 oz./170g) firm silken tofu
• 1 cup (244g) canned pumpkin
• 2 tbsp cornstarch
• 2 tbsp almond butter
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp allspice
• 1/4 cup (79g) maple syrup

Directions

Preheat the oven to 375°F (190°C). Lightly coat four 3/4- to 1-cup (96–122g) ramekins with cooking spray and place them on a sheet pan.

Place the silken tofu in a food processor and process until completely smooth, scraping down the sides as needed. Add the pumpkin and process until smooth and well combined. Add the arrowroot, almond butter, cinnamon, cloves, and allspice and process to combine. Add the maple syrup and continue processing until the mixture is smooth.

Divide the mixture evenly among the ramekins, about 1/2 cup (64g) per ramekin, smoothing the tops.

Bake for about 35 minutes, or until the tops are lightly golden and the edges begin to pull away from the sides.

Let cool on a wire rack for at least 10 minutes. Serve warm, or cool completely, cover tightly, and refrigerate for up to 4 days.

Serves: 4 | Serving Size: 1 ramekin

Nutrition (per serving): Calories: 164; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 17mg; Carbohydrate: 25g; Dietary Fiber: 3g; Sugar: 15g; Protein: 5g

Nutrition Bonus: Calcium: 9%; Iron: 9%; Potassium: 319mg; Vitamin A: 636%; Vitamin C: 4%

Originally published October 2020; Updated June 2026

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You don’t have to worry about making a hot breakfast when you put this porridge in the slow cooker before bed. You’ll awaken to a cinnamon-laced, slightly sweet pot of comfort food. It’s easy to store in the refrigerator to reheat and keeps for several days. Add a dollop of Greek yogurt or nut butter to boost the protein, if desired.

Active time: 10 minutes | Total time: 7 hours, 10 minutes

Slow Cooker Oat Porridge With Berries

Ingredients

• 1 cup (240ml) apple juice
• 3 cups unsweetened soy milk
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 cup steel-cut oats
• 1/2 cup millet
• 1 cup fresh raspberries
• 1 cup fresh blueberries

Directions

In a slow cooker, whisk together the apple juice, soy milk, cinnamon, and allspice. Add the steel-cut oats and millet and stir to combine. Cover and cook on low for 7 hours, or until thick.

Remove the lid and stir well to redistribute the grains, then top with the raspberries and blueberries. Serve warm.

Serves: 5 | Serving Size: 1 cup porridge and berries

Nutrition (per serving): Calories: 236; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 53mg; Carbohydrate: 40g; Dietary Fiber: 6g; Sugar: 10g; Protein: 9g

Nutrition Bonus: Calcium: 21%; Iron: 13%; Potassium: 423mg; Vitamin C: 36%

Originally published: February 16, 2020; Updated May 2026

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Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is sweetened naturally with chunks of pineapple and mango, along with toasted coconut flakes. Plain yogurt is an excellent breakfast choice because it’s a probiotic (e.g. source of good bacteria), and contains protein, calcium and vitamin D (1,2).

Active Time: 10 minutes  | Total Time: 10 minutes

Mango-Pineapple Yogurt Bowl

Ingredients

• 1 tbsp unsweetened coconut flakes
• 1 cup (245 g) plain nonfat Greek yogurt
• ¼ cup (41 g) diced pineapple, fresh or frozen
• ¼ cup (41 g) diced mango, fresh or frozen
• 1/2 cup unsweetened bran cereal

Directions

In a non-stick pan, toast coconut flakes over medium-high heat until golden brown, about 1-2 minutes. Remove from heat and set aside.

Assemble yogurt bowl by layering yogurt, pineapple chunks and mango chunks. Top with toasted coconut flakes and bran cereal.

Serves: 1 |  Serving Size: 1 yogurt bowl

Nutrition (Per serving): Calories: 292; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 12mg; Sodium: 196mg; Carbohydrate: 46g; Dietary Fiber: 16g; Sugar: 19g; Protein: 28g

Nutrition Bonus: Potassium: 608mg; Iron: 18%; Vitamin A: 0%; Vitamin C: 58%; Calcium: 38%

Originally published June 3, 2015; Updated February 2026

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Instant oatmeal packets are a godsend for busy mornings, but have you considered crafting your own instant oatmeal jars? By purchasing oatmeal, dried fruit and nuts in bulk, you can make your own version of instant oatmeal, and save money at the same time. Use small mason jars to portion out your meal, or some bags will also do the trick.

Active time: 5 minutes | Total time: 5 minutes

Cranberry Almond Oatmeal Jars

Ingredients

• 1/2 cup (40 grams) uncooked quick oats
• 1/8 tsp salt
• 1/8 tsp cinnamon 
• 1 tbsp dried cranberries (or dried fruit of your choice)
• 1 tbsp slivered almonds (or nuts of your choice)
• 1 cup water

Directions

To make the oatmeal jar, layer the ingredients in the following order: oats, salt, cinnamon, cranberries, and almond slivers. Make as many jars as desired and store in a dry area. If you do not have mason jars, oatmeal packets can also be made using zip-lock bags. Label with the date to help track freshness.

To cook the oatmeal with boiling water, bring 1 cup water to a rolling boil. Pour the water into the oatmeal jar and stir. Let the oatmeal stand for 4–5 minutes to soften, then stir and enjoy.

To cook the oatmeal in the microwave, pour the oatmeal into a microwave-safe container large enough to allow bubbling without spilling, then add 1 cup water. Microwave on power level 7 for 2 minutes.

Serves: 1 | Serving Size: 1 oatmeal jar

Nutrition (per serving): Calories: 226; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 296mg; Carbohydrate: 37g; Dietary Fiber: 6g; Sugar: 8g; Protein: 7g

Nutrition Bonus: Potassium: 213mg; Iron: 11%; Vitamin A: 0%; Vitamin C: 3%; Calcium: 4%

Originally published June 2015; Updated May 2026

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Let your slow cooker do the heavy lifting with this vibrant, plant-based sweet potato curry. Tender sweet potatoes and hearty chickpeas cook down in a coconut milk and curry broth that fills your kitchen with incredible aroma. Come dinnertime, all that’s left to do is stir in fresh basil and lime, spoon it over rice, and serve.

Active time: 10 minutes | Total time: 4 hours, 10 minutes

Slow Cooker Sweet Potato Curry

Ingredients

• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 large sweet potatoes, peeled and cut into 1 inch cubes
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 cups vegetable broth
• 1/2 cup light coconut milk
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 cup fresh basil, roughly chopped
• 1/2 tsp lime zest
• 1 1/2 tbsp fresh lime juice
• 1 15-oz. can low sodium chickpeas, rinsed and drained
• 3 cups cooked jasmine or basmati rice
• 4 tbsp plain nonfat Greek yogurt

Directions

Combine the onion, bell pepper, sweet potatoes, garlic, and ginger in a 4-quart slow cooker.

In a small bowl, stir together the vegetable broth, coconut milk, curry powder, and salt, then pour over the vegetables. Cover and cook on high for 4 hours or low for 8 hours, until the sweet potatoes are tender. Stir in the basil, lime zest, lime juice and chickpeas.

Serve the curry over hot cooked rice. Top each serving with 1 tbsp yogurt and garnish with basil, if desired.

Serves: 4 | Serving Size: 2 cups curry with 3/4 cup rice + 1 tbsp yogurt

Nutrition (per serving): Calories: 421; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 951mg; Carbohydrate: 81g; Dietary Fiber: 9g; Sugar: 14g; Protein: 14g

Nutrition Bonus: Potassium: 1050mg; Iron: 19%; Vitamin A: 58%; Vitamin C: 106%; Calcium: 10%

Originally published: November 22, 2019; Updated May 2026

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Sometimes the best meals are the simplest ones. This quinoa and black bean bowl comes together in just 5 minutes with a handful of wholesome ingredients, making it the perfect solution for a quick weeknight dinner or a no-fuss lunch. Protein-packed black beans and fiber-rich quinoa form a satisfying base, while creamy avocado, crisp lettuce, and fresh salsa bring color, texture, and bright flavor to every bite (1, 2).

Active time: 5 minutes | Total time: 5 minutes

Quinoa and Black Bean Bowl

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup low-sodium black beans
• 1 cup romaine lettuce, shredded
• 2 tbsp salsa
• 1/4 avocado, sliced

Directions

Combine the quinoa, black beans, lettuce, salsa, and avocado in a bowl. Toss gently to combine and serve immediately.

Serves: 1 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 287; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 527mg; Carbohydrate: 44g; Dietary Fiber: 14g; Sugar: 3g; Protein: 13g

Nutrition Bonus: Calcium: 8%; Iron: 23%; Potassium: 847mg; Vitamin A: 1%; Vitamin C: 18%

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Are you bored with breakfast but feel you possess some creative juices? Then this is the recipe for you! All you need is a mason jar, rolled oats, and a good flavor palette. We’ll get you started with the recipe below, but feel free to play with your milks, yogurts, and fruits as well as different spices. Just mix it all up and let it chill overnight. Breakfast has never been easier!

Active time: 10 minutes | Total time: 8 hours, 10 minutes

Overnight Oats

Ingredients

• 1/2 cup rolled oats
• 1 cup plain nonfat Greek yogurt
• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1/4 cup slivered almonds
• 1/2 cup strawberries, cut into bite-size piece
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened coconut flakes
• 1 tbsp maple syrup

Directions

Place all the ingredients in a mason jar or other airtight container and stir well to combine. Cover and refrigerate overnight.

Serve chilled. Enjoy immediately or take it on the go.

Serves: 2 | Serving Size: 1/2 of recipe

Nutrition (per serving): Calories: 442; Total Fat: 25g; Saturated Fat: 8g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 8g; Cholesterol: 8mg; Sodium: 182mg; Carbohydrate: 38g; Dietary Fiber: 14g; Sugar: 14g; Protein: 22g

Nutrition Bonus: Potassium: 563mg; Iron: 19%; Vitamin A: 563%; Vitamin C: 38%; Calcium: 41%

Originally published May 8, 2016; Updated June 2026

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