Arakas (Greek Fresh Green Peas In Tomato Sauce)

1. Rinse peas in cold water and drain.

2. Sautee the onions in the olive oil.

3. Add the tomatoes, peas, salt and the dill.

4. Add the water and bring to a boil.

5. Stir, cover and cook slowly for about 50 minutes.

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Nutrient	Quantity
Total fats	57.1126 g
Protein	17.347 g
Carbohydrates	59.5526 g
Energy	786.4039 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4982 g
Water	821.1216 g
Aspartic acid	1.3215 g
Calcium, Ca	450.0454 mg
Lutein + zeaxanthin	3499.9713 g
Fiber, total dietary	18.3423 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	3360.642 g
Niacin	3.9128 mg
Vitamin A, RAE	292.2297 g
Arginine	0.9464 g
Riboflavin	0.4604 mg
Tocopherol, beta	0.0706 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	2.9005 g
Sodium, Na	36.8834 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6851 g
Total lipid (fat)	57.1126 g
Manganese, Mn	1.6586 mg
Fructose	3.4652 g
Proline	0.3206 g
Fatty acids, total saturated 16:0	6.3927 g
Sucrose	1.485 g
Choline, total	95.7207 mg
Sugars, total	27.4413 g
Serine	0.6275 g
Fatty acids, total saturated 18:0	1.0957 g
Vitamin B-6	1.0266 mg
Selenium, Se	5.4498 g
Ash	4.5821 g
Fatty acids, total saturated 18:1 undifferentiated	39.813 g
Pantothenic acid	3.6858 mg
Phenylalanine	0.5603 g
Copper, Cu	0.5934 mg
Betaine	0.3157 mg
Thiamin	0.8434 mg
Methionine	0.0776 g
Iron, Fe	12.4113 mg
Carbohydrate, by difference	59.5526 g
Phosphorus, P	345.6128 mg
Folate, total	237.0231 g
Tocopherol, gamma	0.5822 mg
Lycopene	2873.8906 g
Alanine	0.3248 g
Valine	1.431 g
Fatty acids, total saturated 18:2 undifferentiated	5.8416 g
Glycine	0.3853 g
Carotene, alpha	312.392 g
Glucose (dextrose)	4.3512 g
Fatty acids, total saturated 14:0	0.0164 g
Zinc, Zn	2.3248 mg
Isoleucine	0.868 g
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	6.3316 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	1.2162 g
Tocotrienol, alpha	0.0712 mg
Vitamin A, IU	5870.6452 IU
Folate, DFE	237.0231 g
Tryptophan	0.1502 g
Vitamin C, total ascorbic acid	301.2038 mg
Phytosterols	165.2826 mg
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.4857 g
Vitamin K (phylloquinone)	155.33 g
Fatty acids, total saturated	7.8195 g
Histidine	0.154 g
Fatty acids, total monounsaturated	40.734 g
Threonine	0.5832 g
Folate, food	237.0231 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	10.1511 mg
Magnesium, Mg	171.9597 mg
Lysine	1.1358 g
Potassium, K	1540.8769 mg
Cystine	0.1612 g
Fluoride, F	4.219 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0.25 cup	477.36	0	54
Onion	1	60	14.01	0.15
Tomato	0.5	20.1049	4.3449	0.2234
Water	0.75 cup	0	0	0
dill	6 teaspoons	38.43	6.9514	1.832
pea	1 lb	190.509	34.2463	0.9072