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Picture of Plum, Thyme, and Chile Infused Water
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 104 kcal 5 %
  • Fat 1 g 1 %
  • Saturated 0 g 0 %
  • Carbs 26 g 9 %
  • Fiber 4 g 18 %
  • Protein 2 g 4 %
  • Cholesterol 0 mg 0 %
  • Sodium 77 mg 3 %
  • Calcium 107 mg 11 %
  • Magnesium 49 mg 12 %
  • Potassium 400 mg 9 %
  • Iron 2 mg 11 %
  • Zinc 1 mg 5 %
  • Phosphorus 45 mg 6 %
  • Vitamin A 63 µg 7 %
  • Vitamin C 50 mg 55 %
  • Thiamin (B1) 0 mg 5 %
  • Riboflavin (B2) 0 mg 8 %
  • Niacin (B3) 1 mg 7 %
  • Vitamin B6 0 mg 11 %
  • Folate equivalent (total) 18 µg 4 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 7 %
  • Vitamin K 15 µg 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Plum, Thyme, and Chile Infused Water

Ingredients

  • 8 cups cold water(1.9L) , divided
  • 3 plums (12 ounces; 340g), halved, pitted, and cut into thin wedges, divided
  • 3 thyme sprigs, plus extra for garnish
  • 1 Fresno or jalapeño chile, stemmed, seeded, and sliced thinly into rounds, divided (see notes)

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