Garden Saute

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add onion, bell pepper, and garlic, stir-fry 2 minutes.

3. Add squash and zucchini, stir-fry 3 minutes or until vegetables are crisp-tender.

4. Add tomato and next 3 ingredients; cook 1 minute or until thoroughly heated.

5. Remove from heat, sprinkle with cheese.

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Nutrient	Quantity
Total fats	10.2138 g
Protein	6.7098 g
Carbohydrates	14.6771 g
Energy	166.9317 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1125 g
Water	216.3517 g
Aspartic acid	0.2929 g
Calcium, Ca	142.223 mg
Lutein + zeaxanthin	795.21 g
Fiber, total dietary	2.3909 g
Fatty acids, total saturated 22:0	0.0067 g
Carotene, beta	284.888 g
Niacin	1.0816 mg
Vitamin A, RAE	28.776 g
Arginine	0.13 g
Riboflavin	0.1047 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0956 g
Fatty acids, total saturated 20:1	0.0076 g
Glutamic acid	0.2801 g
Sodium, Na	120.571 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0179 g
Total lipid (fat)	10.2138 g
Manganese, Mn	0.513 mg
Fructose	3.5343 g
Proline	0.0733 g
Fatty acids, total saturated 16:0	1.0154 g
Fatty acids, total saturated 8:0	0.3048 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0867 g
Sucrose	0.1334 g
Choline, total	19.032 mg
Sugars, total	6.6187 g
Serine	0.0985 g
Fatty acids, total saturated 10:0	0.3615 g
Fatty acids, total saturated 18:0	0.3302 g
Vitamin B-6	0.3193 mg
Selenium, Se	5.6344 g
Ash	2.0141 g
Fatty acids, total saturated 18:1 undifferentiated	1.1755 g
Pantothenic acid	0.3969 mg
Phenylalanine	0.0877 g
Copper, Cu	0.2346 mg
Betaine	0.0106 mg
Thiamin	0.1312 mg
Retinol	3.9 g
Methionine	0.0367 g
Iron, Fe	1.6639 mg
Carbohydrate, by difference	14.6771 g
Phosphorus, P	151.784 mg
Folate, total	46.7095 g
Tocopherol, gamma	0.0042 mg
Fatty acids, total saturated 4:0	0.0162 g
Alanine	0.1203 g
Cholesterol	2 mg
Valine	0.1142 g
Fatty acids, total saturated 18:2 undifferentiated	0.2587 g
Glycine	0.093 g
Glucose (dextrose)	2.7342 g
Fatty acids, total saturated 14:0	1.5393 g
Zinc, Zn	1.0356 mg
Isoleucine	0.0914 g
Fatty acids, total saturated 12:0	4.282 g
Fatty acids, total polyunsaturated	0.3711 g
Fatty acids, total saturated 14:1	0.0089 g
Leucine	0.1458 g
Vitamin A, IU	488.8025 IU
Folate, DFE	46.7095 g
Tryptophan	0.0228 g
Vitamin C, total ascorbic acid	45.2432 mg
Phytosterols	8.6133 mg
Fatty acids, total polyunsaturated 16:1 c	0.0067 g
Galactose	0.0072 g
Fatty acids, total polyunsaturated 18:1 c	0.0133 g
Fatty acids, total saturated 20:0	0.0022 g
Fatty acids, total saturated 6:0	0.0277 g
Tyrosine	0.0625 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	20.4857 g
Fatty acids, total saturated	7.9134 g
Histidine	0.0527 g
Fatty acids, total monounsaturated	1.2101 g
Threonine	0.0633 g
Folate, food	46.7095 g
Fatty acids, total polyunsaturated 17:0	0.0022 g
Fatty acids, total polyunsaturated 24:0	0.0089 g
Cryptoxanthin, beta	1.219 g
Vitamin E (alpha-tocopherol)	0.6643 mg
Magnesium, Mg	51.646 mg
Lysine	0.1349 g
Potassium, K	585.2725 mg
Cystine	0.0268 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Onion	1 cup	0	0	0
Parmesan cheese	2 tablespoons	37	4	0.5
Zucchini	1.75 cups	0	0	0
Yellow squash	1.75 cups	42.2275	8.6233	0.6001
Red bell pepper	1 cup	0	0	0
Vegetable oil	2 teaspoons	78.1547	0	9.0667
Basil	1 tablespoon	0.6095	0.0702	0.017
plum tomato	1 cup	0	0	0
lemon pepper	0.5 teaspoon	0	0	0