Arabic Green Beans With Beef

1. Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes.

2. Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.

3. Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes.

4. Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.

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Nutrient	Quantity
Total fats	67.461 g
Protein	219.9756 g
Carbohydrates	110.4082 g
Energy	1834.2316 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6615 g
Water	2137.9102 g
Aspartic acid	21.1458 g
Calcium, Ca	594.019 mg
Lutein + zeaxanthin	5829.2312 g
Fiber, total dietary	34.1 g
Carotene, beta	4382.2974 g
Niacin	50.357 mg
Hydroxyproline	0.9883 g
Vitamin A, RAE	423.3957 g
Arginine	14.2724 g
Riboflavin	3.0658 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0126 g
Fatty acids, total saturated 20:1	0.0091 g
Glutamic acid	35.6983 g
Sodium, Na	769.2063 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3282 g
Total lipid (fat)	67.461 g
Manganese, Mn	3.1373 mg
Fructose	16.7432 g
Proline	8.8283 g
Fatty acids, total saturated 16:0	11.2325 g
Fatty acids, total saturated 8:0	0.8999 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0944 g
Sucrose	6.4344 g
Choline, total	848.2436 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1179 g
Fatty acids, total polyunsaturated 18:1 t	1.7317 g
Sugars, total	53.9516 g
Serine	8.7678 g
Fatty acids, total saturated 10:0	1.0072 g
Fatty acids, total saturated 18:0	6.0074 g
Fatty acids, total saturated 20:4 undifferentiated	0.4533 g
Vitamin B-6	7.1803 mg
Selenium, Se	226.8194 g
Ash	19.0209 g
Vitamin D	9.0667 IU
Fatty acids, total saturated 18:1 undifferentiated	20.318 g
Pantothenic acid	11.0243 mg
Phenylalanine	8.4341 g
Copper, Cu	1.7193 mg
Betaine	131.0855 mg
Thiamin	1.8744 mg
Retinol	18.1334 g
Methionine	5.9563 g
Iron, Fe	35.7529 mg
Carbohydrate, by difference	110.4082 g
Phosphorus, P	2659.6855 mg
Folate, total	413.0763 g
Tocopherol, gamma	0.1509 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	0.46 g
Alanine	12.2776 g
Cholesterol	589.3347 mg
Valine	10.0558 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	3.3891 g
Glycine	9.5011 g
Carotene, alpha	836.729 g
Glucose (dextrose)	20.008 g
Fatty acids, total saturated 14:0	5.4178 g
Zinc, Zn	65.1638 mg
Isoleucine	9.3164 g
Fatty acids, total saturated 12:0	12.7861 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.1515 g
Fatty acids, total polyunsaturated	4.5073 g
Fatty acids, total saturated 14:1	0.218 g
Fatty acids, total polyunsaturated 17:1	0.3627 g
Leucine	17.4764 g
Tocotrienol, alpha	0.1475 mg
Vitamin A, IU	8080.887 IU
Folate, DFE	413.0763 g
Tryptophan	2.4913 g
Vitamin C, total ascorbic acid	198.6223 mg
Phytosterols	77.6945 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	15.2741 g
Fatty acids, total saturated 6:0	0.0547 g
Starch	7.9832 g
Tyrosine	7.4477 g
Vitamin B-12	25.0241 g
Vitamin K (phylloquinone)	442.7098 g
Fatty acids, total saturated	37.9235 g
Histidine	6.8791 g
Fatty acids, total monounsaturated	22.263 g
Threonine	9.7559 g
Folate, food	413.0763 g
Fatty acids, total polyunsaturated 17:0	0.4352 g
Fatty acids, total polyunsaturated 24:0	0.0635 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	7.5012 mg
Fatty acids, total trans	1.7317 g
Fatty acids, total trans-monoenoic	1.7317 g
Magnesium, Mg	522.6007 mg
Lysine	18.7002 g
Potassium, K	6609.816 mg
Cystine	2.3078 g
Fluoride, F	176.6719 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	2	128	29.888	0.32
Tomato	1 can	62.069	13.7631	0.5397
black pepper	1 teaspoon	5.773	1.4708	0.075
Water	0.5 cup	0	0	0
Tomato Sauce	1 can	0	0	0
Vegetable oil	2 tablespoons	234.464	0	27.2
green bean	2 lbs	281.2276	63.2309	1.9958
allspice	1.5 1/2	7.4955	2.0554	0.2477
beef roast	2 lb	1115.2025	0	37.0828