Curried Butter Bean Salad

1. Heat oil and gently fry onions for about 10 minutes

2. Add curry powder and stir well, leave to cool.

3. Mix yoghurt with the lemon juice and add to the onion mix. Stir in the butter beans.

4. Serve with the lettuce leaves.

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Nutrient	Quantity
Total fats	10.2442 g
Protein	12.4363 g
Carbohydrates	33.7868 g
Energy	261.6847 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0545 g
Water	357.2795 g
Aspartic acid	0.4018 g
Calcium, Ca	152.34 mg
Lutein + zeaxanthin	351.4125 g
Fiber, total dietary	7.9163 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	550.2175 g
Niacin	1.0537 mg
Vitamin A, RAE	57.69 g
Arginine	0.3824 g
Riboflavin	0.1737 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0116 g
Fatty acids, total saturated 20:1	0.0005 g
Glutamic acid	0.973 g
Sodium, Na	43.6075 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0071 g
Total lipid (fat)	10.2442 g
Manganese, Mn	0.7958 mg
Fructose	4.4677 g
Proline	0.0982 g
Fatty acids, total saturated 16:0	0.9154 g
Fatty acids, total saturated 8:0	0.2997 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	3.2584 g
Choline, total	51.1938 mg
Sugars, total	14.3212 g
Serine	0.0954 g
Fatty acids, total saturated 10:0	0.339 g
Fatty acids, total saturated 18:0	0.2891 g
Fatty acids, total saturated 20:4 undifferentiated	0.0208 g
Vitamin B-6	0.4658 mg
Selenium, Se	10.1122 g
Ash	2.0716 g
Fatty acids, total saturated 18:1 undifferentiated	1.4563 g
Pantothenic acid	0.4976 mg
Phenylalanine	0.1178 g
Copper, Cu	0.2796 mg
Betaine	1.4995 mg
Thiamin	0.2216 mg
Retinol	12 g
Methionine	0.0178 g
Iron, Fe	2.3492 mg
Carbohydrate, by difference	33.7868 g
Phosphorus, P	189.775 mg
Folate, total	92.165 g
Tocopherol, gamma	0.1203 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0092 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.104 g
Cholesterol	20 mg
Valine	0.112 g
Fatty acids, total saturated 18:2 undifferentiated	0.3226 g
Glycine	0.1237 g
Glucose (dextrose)	6.6188 g
Fatty acids, total saturated 14:0	1.5263 g
Zinc, Zn	1.1946 mg
Isoleucine	0.0807 g
Fatty acids, total saturated 12:0	4.2615 g
Fatty acids, total polyunsaturated	0.4251 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.1351 g
Tocotrienol, alpha	0.1335 mg
Vitamin A, IU	958.875 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0048 g
Folate, DFE	92.165 g
Tryptophan	0.0528 g
Vitamin C, total ascorbic acid	30.6273 mg
Phytosterols	56.6133 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.3503 g
Fatty acids, total saturated 6:0	0.0196 g
Tyrosine	0.066 g
Vitamin B-12	0.4 g
Vitamin K (phylloquinone)	35.684 g
Fatty acids, total saturated	7.6545 g
Histidine	0.0611 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	1.4648 g
Threonine	0.0925 g
Folate, food	92.165 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	1.6914 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0132 g
Magnesium, Mg	54.69 mg
Lysine	0.1682 g
Potassium, K	687.1575 mg
Cystine	0.0233 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Onion	2	128	29.888	0.32
Curry powder	2 teaspoons	13	2.2332	0.5604
Vegetable oil	2 teaspoons	78.1547	0	9.0667
lettuce	0.5	3.575	0.6133	0.0605
butter bean	40 g	35.6	0	0.2
natural yoghurt	150 ml	35.6	0	0.2