Italian Sausage And Zucchini

1. In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.

2. Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

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Nutrient	Quantity
Total fats	4.1477 g
Protein	139.6259 g
Carbohydrates	22.2303 g
Energy	705.9904 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1608 g
Water	885.7373 g
Aspartic acid	0.627 g
Calcium, Ca	862.6043 mg
Lutein + zeaxanthin	3.2 g
Fiber, total dietary	4.6805 g
Carotene, beta	934.5331 g
Niacin	9.1477 mg
Vitamin A, RAE	298.3573 g
Arginine	0.1983 g
Riboflavin	1.161 mg
Glutamic acid	1.4923 g
Sodium, Na	501.6435 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1057 g
Total lipid (fat)	4.1477 g
Manganese, Mn	0.4358 mg
Fructose	1.032 g
Proline	0.0989 g
Fatty acids, total saturated 16:0	0.7159 g
Sucrose	0.792 g
Choline, total	470.0894 mg
Sugars, total	14.1866 g
Serine	0.1387 g
Fatty acids, total saturated 18:0	0.263 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	1.176 mg
Selenium, Se	115.8158 g
Ash	10.1253 g
Fatty acids, total saturated 18:1 undifferentiated	0.5944 g
Pantothenic acid	1.5651 mg
Phenylalanine	0.1344 g
Copper, Cu	2.0051 mg
Betaine	0.08 mg
Thiamin	1.0281 mg
Retinol	204.0005 g
Methionine	0.0411 g
Iron, Fe	11.3171 mg
Carbohydrate, by difference	22.2303 g
Phosphorus, P	1352.525 mg
Folate, total	147.8881 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Alanine	0.154 g
Cholesterol	340.0008 mg
Valine	0.1399 g
Fatty acids, total saturated 18:2 undifferentiated	0.4655 g
Glycine	0.134 g
Carotene, alpha	210.4948 g
Glucose (dextrose)	1.576 g
Fatty acids, total saturated 14:0	0.0168 g
Zinc, Zn	7.3905 mg
Isoleucine	0.1209 g
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	1.4423 g
Leucine	0.1896 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	2570.9352 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	147.8881 g
Tryptophan	0.0432 g
Vitamin C, total ascorbic acid	79.9804 mg
Phytosterols	12 mg
Tyrosine	0.0913 g
Vitamin B-12	6.8 g
Vitamin K (phylloquinone)	28.2564 g
Fatty acids, total saturated	0.9994 g
Histidine	0.0787 g
Fatty acids, total monounsaturated	0.6997 g
Threonine	0.1189 g
Folate, food	147.8881 g
Vitamin E (alpha-tocopherol)	4.4415 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	181.5468 mg
Lysine	0.1982 g
Potassium, K	2378.2082 mg
Cystine	0.0557 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	0.5 cup	32	7.472	0.08
Tomato	1 can	62.069	13.7631	0.5397
Zucchini	2	6.72	0.9952	0.128
Yellow squash	1	0	0	0
italian sausage link	1.5 pounds	605.2014	0	3.4