Bell Pepper And Mushroom Saute

1. Heat oil in a heavy nonstick skillet over medium heat.

2. Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.

3. Add garlic powder and onion powder.

4. Season with salt and pepper to taste.

5. Stir in tarragon and cook for about another minute.

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Nutrient	Quantity
Total fats	27.8226 g
Protein	90.4182 g
Carbohydrates	2.5287 g
Energy	639.6011 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4745 g
Water	356.1633 g
Aspartic acid	0.0426 g
Calcium, Ca	552.042 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Fiber, total dietary	0.3885 g
Fatty acids, total saturated 22:0	0.001 g
Carotene, beta	49.408 g
Niacin	5.0842 mg
Vitamin A, RAE	352.9303 g
Arginine	0.0782 g
Riboflavin	0.6966 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Glutamic acid	0.0969 g
Sodium, Na	311.1434 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6394 g
Total lipid (fat)	27.8226 g
Manganese, Mn	0.1025 mg
Fructose	0.0248 g
Proline	0.0362 g
Fatty acids, total saturated 16:0	7.1202 g
Fatty acids, total saturated 8:0	0.2847 g
Sucrose	0.0782 g
Choline, total	301.8903 mg
Sugars, total	0.1173 g
Serine	0.0133 g
Fatty acids, total saturated 10:0	0.639 g
Fatty acids, total saturated 18:0	3.2506 g
Fatty acids, total saturated 20:4 undifferentiated	0.2362 g
Vitamin B-6	0.6002 mg
Selenium, Se	76.7418 g
Ash	5.6517 g
Fatty acids, total saturated 18:1 undifferentiated	6.7448 g
Pantothenic acid	0.0229 mg
Phenylalanine	0.0151 g
Copper, Cu	1.1551 mg
Betaine	0.0994 mg
Thiamin	0.5588 mg
Retinol	346.9443 g
Methionine	0.0046 g
Iron, Fe	6.7718 mg
Carbohydrate, by difference	2.5287 g
Phosphorus, P	829.8679 mg
Folate, total	71.9627 g
Tocopherol, gamma	0.0006 mg
Fatty acids, total saturated 4:0	0.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.0123 g
Cholesterol	292.2032 mg
Valine	0.0172 g
Fatty acids, total saturated 18:2 undifferentiated	0.7367 g
Glycine	0.0128 g
Glucose (dextrose)	0.0099 g
Fatty acids, total saturated 14:0	2.5717 g
Zinc, Zn	4.6659 mg
Isoleucine	0.0125 g
Fatty acids, total saturated 12:0	0.7151 g
Fatty acids, total polyunsaturated	1.7562 g
Leucine	0.0208 g
Tocotrienol, alpha	0.0005 mg
Vitamin A, IU	1276.7984 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	71.9627 g
Tryptophan	0.0036 g
Vitamin C, total ascorbic acid	0.7494 mg
Phytosterols	1.897 mg
Galactose	0.0043 g
Fatty acids, total polyunsaturated 18:1 c	0.004 g
Fatty acids, total saturated 20:0	0.0004 g
Fatty acids, total saturated 6:0	0.489 g
Tyrosine	0.0121 g
Vitamin B-12	4.5359 g
Vitamin K (phylloquinone)	2.7103 g
Fatty acids, total saturated	16.4516 g
Histidine	0.008 g
Fatty acids, total monounsaturated	7.7628 g
Threonine	0.0108 g
Folate, food	71.9627 g
Vitamin E (alpha-tocopherol)	2.9971 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	96.3394 mg
Lysine	0.0234 g
Potassium, K	1101.4405 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0057 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Oil	2 tablespoons	224.256	0	25.4669
Onion powder	0.5 teaspoon	4.092	0.9494	0.0125
Red bell pepper	1	403.4676	0	2.2667
Yellow bell pepper	1	403.4676	0	2.2667
Button Mushroom	1 lb	403.4676	0	2.2667
black pepper	0	0	0	0
tarragon	1.5 1/2	2.655	0.452	0.0652