Corn And Roasted Red Pepper Salad

1. Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

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Nutrient	Quantity
Total fats	23.726 g
Protein	23.3981 g
Carbohydrates	145.6977 g
Energy	850.372 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2256 g
Water	914.8113 g
Aspartic acid	1.8908 g
Calcium, Ca	120.624 mg
Lutein + zeaxanthin	4851.25 g
Fiber, total dietary	15.4856 g
Fatty acids, total saturated 22:0	0.0189 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	1602.92 g
Niacin	12.746 mg
Vitamin A, RAE	174.821 g
Arginine	0.9172 g
Riboflavin	0.5 mg
Tocopherol, beta	0.0213 mg
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0952 g
Fatty acids, total saturated 20:1	0.0899 g
Glutamic acid	4.1285 g
Stigmasterol	0.06 mg
Sodium, Na	218.113 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2076 g
Total lipid (fat)	23.726 g
Manganese, Mn	1.6471 mg
Fructose	11.3678 g
Proline	1.8581 g
Fatty acids, total saturated 16:0	3.2059 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.7144 g
Sucrose	24.0447 g
Choline, total	153.468 mg
Sugars, total	63.4752 g
Serine	1.0138 g
Fatty acids, total saturated 10:0	0.0189 g
Fatty acids, total saturated 18:0	0.5666 g
Fatty acids, total saturated 20:4 undifferentiated	0.0058 g
Vitamin B-6	1.3848 mg
Selenium, Se	5.2277 g
Ash	6.3217 g
Fatty acids, total saturated 18:1 undifferentiated	12.9948 g
Pantothenic acid	4.4965 mg
Phenylalanine	0.9732 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.6284 mg
Betaine	0.0864 mg
Thiamin	1.0529 mg
Methionine	0.4282 g
Iron, Fe	10.7463 mg
Carbohydrate, by difference	145.6977 g
Phosphorus, P	648.55 mg
Folate, total	280.751 g
Tocopherol, gamma	1.0741 mg
Lycopene	0.567 g
Alanine	1.8464 g
Valine	1.214 g
Fatty acids, total saturated 18:2 undifferentiated	4.7869 g
Glycine	0.864 g
Carotene, alpha	203.95 g
Glucose (dextrose)	19.9518 g
Fatty acids, total saturated 14:0	0.0151 g
Zinc, Zn	3.5833 mg
Isoleucine	0.8565 g
Fatty acids, total saturated 12:0	0.0093 g
Fatty acids, total polyunsaturated	5.0182 g
Fatty acids, total saturated 14:1	0.0116 g
Tocotrienol, gamma	0.077 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	2.1933 g
Tocotrienol, alpha	0.0837 mg
Vitamin A, IU	3524.31 IU
Folate, DFE	280.751 g
Tryptophan	0.1744 g
Vitamin C, total ascorbic acid	257.8284 mg
Phytosterols	36.331 mg
Fatty acids, total polyunsaturated 16:1 c	0.0232 g
Fatty acids, total polyunsaturated 18:1 c	2.4969 g
Fatty acids, total saturated 20:0	0.098 g
Fatty acids, total saturated 6:0	0.0004 g
Starch	33.06 g
Tyrosine	0.7816 g
Vitamin K (phylloquinone)	40.2454 g
Fatty acids, total saturated	3.972 g
Histidine	0.5827 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	13.3267 g
Threonine	0.8667 g
Folate, food	280.751 g
Fatty acids, total polyunsaturated 17:0	0.0092 g
Fatty acids, total polyunsaturated 24:0	0.0174 g
Cryptoxanthin, beta	825.27 g
Vitamin E (alpha-tocopherol)	4.6591 mg
Magnesium, Mg	290.158 mg
Lysine	0.9381 g
Potassium, K	2361.753 mg
Cystine	0.2127 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.25 teaspoon	0.4	0.0888	0.0038
Olive oil	1 tablespoon	119.34	0	13.5
Corn	4 cups	498.8	108.46	7.83
cilantro	2 tablespoons	0.46	0.0734	0.0104
chili powder	1 teaspoon	7.614	1.3419	0.3856
red pepper	1 cup	60	13.215	0.66
cumin	1 tablespoon	22.5	2.6544	1.3362
white sugar	1.5 tablespoons	73.143	18.8962	0
red wine vinegar	1.5 cups	68.115	0.968	0
red pepper flake	1 teaspoon	0	0	0