Mexican Green Beans

1. In a large skillet, saute‚ beans, onion and garlic in hot oil until beans are tender-crisp.

2. Stir in Rotel and basil.

3. Simmer uncovered for 10 minutes, stirring occasionally.

4. Sprinkle with lemon juice.

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Nutrient	Quantity
Total fats	14.4179 g
Protein	3.9415 g
Carbohydrates	23.2162 g
Energy	224.7467 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3616 g
Water	231.0912 g
Aspartic acid	0.4261 g
Calcium, Ca	86.0612 mg
Lutein + zeaxanthin	747.0196 g
Fiber, total dietary	5.4661 g
Fatty acids, total saturated 22:0	0.0462 g
Carotene, beta	436.3749 g
Niacin	0.9681 mg
Vitamin A, RAE	39.6861 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	0.2691 g
Riboflavin	0.1528 mg
Tocopherol, beta	0.0014 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.2792 g
Fatty acids, total saturated 20:1	0.1844 g
Glutamic acid	0.6272 g
Stigmasterol	0.42 mg
Sodium, Na	13.1349 mg
Fatty acids, total saturated 16:1 undifferentiated	0.03 g
Total lipid (fat)	14.4179 g
Manganese, Mn	0.5308 mg
Fructose	3.3254 g
Proline	0.0938 g
Fatty acids, total saturated 16:0	0.7013 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6096 g
Sucrose	1.845 g
Choline, total	26.184 mg
Fatty acids, total polyunsaturated 18:1 t	0.0042 g
Sugars, total	9.7405 g
Serine	0.1436 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.3063 g
Vitamin B-6	0.3996 mg
Selenium, Se	2.2161 g
Ash	1.3079 g
Tocotrienol, delta	0.0014 mg
Fatty acids, total saturated 18:1 undifferentiated	8.6742 g
Pantothenic acid	0.4532 mg
Phenylalanine	0.1178 g
Beta-sitosterol	57.82 mg
Copper, Cu	0.153 mg
Betaine	0.2571 mg
Thiamin	0.1645 mg
Methionine	0.0302 g
Iron, Fe	1.5162 mg
Carbohydrate, by difference	23.2162 g
Phosphorus, P	92.0226 mg
Folate, total	63.1242 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	3.8304 mg
Alanine	0.1257 g
Valine	0.1412 g
Fatty acids, total saturated 18:2 undifferentiated	2.7406 g
Glycine	0.1167 g
Carotene, alpha	69.0221 g
Glucose (dextrose)	4.4654 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	0.5802 mg
Isoleucine	0.1018 g
Tocopherol, delta	0.1386 mg
Fatty acids, total polyunsaturated	4.1022 g
Leucine	0.1714 g
Tocotrienol, alpha	0.0642 mg
Vitamin A, IU	787.2175 IU
Folate, DFE	63.1242 g
Tryptophan	0.0447 g
Vitamin C, total ascorbic acid	26.6604 mg
Phytosterols	22.5 mg
Galactose	0.0048 g
Fatty acids, total polyunsaturated 18:1 c	8.64 g
Fatty acids, total saturated 20:0	0.091 g
Campesterol	33.74 mg
Starch	0.88 g
Tyrosine	0.0693 g
Vitamin K (phylloquinone)	61.0121 g
Fatty acids, total saturated	1.151 g
Histidine	0.0627 g
Fatty acids, total monounsaturated	8.8906 g
Threonine	0.1217 g
Folate, food	63.1242 g
Cryptoxanthin, beta	1.2544 g
Vitamin E (alpha-tocopherol)	2.9066 mg
Fatty acids, total trans	0.0553 g
Fatty acids, total trans-monoenoic	0.0042 g
Magnesium, Mg	42.8074 mg
Lysine	0.1648 g
Potassium, K	462.3192 mg
Cystine	0.0284 g
Fluoride, F	20.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Onion	1	60	14.01	0.15
Garlic Clove	2	8.94	1.9836	0.03
Basil	2 teaspoons	0.4063	0.0468	0.0113
canola oil	1 tablespoon	123.76	0	14
green bean	1	31	6.97	0.22
rotel tomato	1 can	0	0	0