Brussels Sprouts And Spanish Sauce

1. Saute for about 5 minutes the peppers, onions and mushrooms in butter.

2. Add tomatoes and stir and cook until sauce thickens. Season with salt,pepper and oregano.

3. Pour sauce over cooked Brussels Sprouts and serve at once.

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Nutrient	Quantity
Total fats	22.4844 g
Protein	12.0344 g
Carbohydrates	30.6793 g
Energy	342.8747 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1796 g
Water	425.2014 g
Aspartic acid	1.3581 g
Calcium, Ca	240.5593 mg
Lutein + zeaxanthin	574.5767 g
Fiber, total dietary	9.8802 g
Carotene, beta	1887.0992 g
Niacin	5.232 mg
Vitamin A, RAE	177.5589 g
Arginine	1.3016 g
Riboflavin	0.3195 mg
Tocopherol, beta	0.0411 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Fatty acids, total saturated 20:1	0.0302 g
Glutamic acid	3.6492 g
Sodium, Na	55.2739 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0689 g
Total lipid (fat)	22.4844 g
Manganese, Mn	1.1852 mg
Fructose	6.1007 g
Proline	0.4387 g
Fatty acids, total saturated 16:0	2.0317 g
Sucrose	0.2208 g
Choline, total	29.8652 mg
Sugars, total	12.1157 g
Serine	0.5589 g
Fatty acids, total saturated 18:0	0.9451 g
Vitamin B-6	0.4642 mg
Selenium, Se	0.1112 g
Ash	4.475 g
Fatty acids, total saturated 18:1 undifferentiated	8.1829 g
Pantothenic acid	0.7235 mg
Phenylalanine	0.559 g
Copper, Cu	0.9923 mg
Betaine	0.4742 mg
Thiamin	0.7497 mg
Methionine	0.2913 g
Iron, Fe	2.4366 mg
Carbohydrate, by difference	30.6793 g
Phosphorus, P	446.9462 mg
Folate, total	112.0126 g
Tocopherol, gamma	0.5544 mg
Lycopene	10576.7704 g
Alanine	0.5421 g
Valine	0.5342 g
Fatty acids, total saturated 18:2 undifferentiated	9.6377 g
Glycine	0.639 g
Carotene, alpha	419.1343 g
Glucose (dextrose)	5.7529 g
Fatty acids, total saturated 14:0	0.0548 g
Zinc, Zn	2.8517 mg
Isoleucine	0.4271 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	9.8271 g
Leucine	0.7303 g
Tocotrienol, alpha	0.0491 mg
Vitamin A, IU	3527.816 IU
Folate, DFE	112.0126 g
Tryptophan	0.2057 g
Vitamin C, total ascorbic acid	72.7565 mg
Phytosterols	33.9562 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0018 g
Tyrosine	0.3989 g
Vitamin K (phylloquinone)	35.485 g
Fatty acids, total saturated	3.1631 g
Histidine	0.2984 g
Fatty acids, total monounsaturated	8.2905 g
Threonine	0.4553 g
Folate, food	112.0126 g
Cryptoxanthin, beta	1.3195 g
Vitamin E (alpha-tocopherol)	2.3383 mg
Magnesium, Mg	92.9524 mg
Lysine	0.3843 g
Potassium, K	1225.4303 mg
Cystine	0.2023 g
Fluoride, F	10.0466 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Onion	2 tablespoons	8	1.868	0.02
Tomato	14.5 ounces	73.9922	15.9905	0.8221
Mushroom	2 tablespoons	0	0	0
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Pepper	0	0	0	0
green pepper	2 tablespoons	3.72	0.863	0.0316
brussels sprout	0	0	0	0