Nyoyo (Cooked Vegetables)

1. Saute onion & peppers in oil until until limp. Add tomatoes and simmer for 5 more minutes.

2. Meanwhile combine beans, corn and spices. Stir in with the onions then cover and simmer for 15 minutes. Adding a little water if necessary. Serve over rice.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	32.7775 g
Protein	17.4246 g
Carbohydrates	94.065 g
Energy	669.606 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2827 g
Water	1006.9301 g
Aspartic acid	1.8561 g
Calcium, Ca	109.437 mg
Lutein + zeaxanthin	3203.152 g
Fiber, total dietary	17.2087 g
Fatty acids, total saturated 22:0	0.0359 g
Carotene, beta	4007.846 g
Niacin	9.8163 mg
Vitamin A, RAE	388.509 g
Arginine	0.6677 g
Riboflavin	0.3558 mg
Tocopherol, beta	0.1105 mg
Fatty acids, total polyunsaturated 15:0	0.0029 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.051 g
Fatty acids, total saturated 20:1	0.1019 g
Glutamic acid	5.3179 g
Sodium, Na	86.404 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3593 g
Total lipid (fat)	32.7775 g
Manganese, Mn	1.4811 mg
Fructose	17.1729 g
Proline	1.0223 g
Fatty acids, total saturated 16:0	4.0249 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3572 g
Sucrose	3.6886 g
Choline, total	123.4515 mg
Sugars, total	42.2022 g
Serine	0.6701 g
Fatty acids, total saturated 10:0	0.0087 g
Fatty acids, total saturated 18:0	0.7282 g
Fatty acids, total saturated 20:4 undifferentiated	0.0029 g
Vitamin B-6	1.0333 mg
Selenium, Se	2.4349 g
Ash	6.001 g
Fatty acids, total saturated 18:1 undifferentiated	20.7273 g
Pantothenic acid	2.9202 mg
Phenylalanine	0.6731 g
Copper, Cu	0.6454 mg
Betaine	1.0283 mg
Thiamin	0.7771 mg
Methionine	0.2448 g
Iron, Fe	4.342 mg
Carbohydrate, by difference	94.065 g
Phosphorus, P	471.942 mg
Folate, total	253.027 g
Tocopherol, gamma	1.6141 mg
Lycopene	18731.44 g
Alanine	1.0899 g
Valine	0.7078 g
Fatty acids, total saturated 18:2 undifferentiated	4.7694 g
Glycine	0.552 g
Carotene, alpha	795.365 g
Glucose (dextrose)	21.2745 g
Fatty acids, total saturated 14:0	0.0113 g
Zinc, Zn	2.8582 mg
Isoleucine	0.5336 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	5.055 g
Fatty acids, total saturated 14:1	0.0058 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.2399 g
Tocotrienol, alpha	0.2076 mg
Vitamin A, IU	7741.582 IU
Folate, DFE	253.027 g
Tryptophan	0.1274 g
Vitamin C, total ascorbic acid	127.6167 mg
Phytosterols	131.155 mg
Fatty acids, total polyunsaturated 16:1 c	0.0116 g
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	1.2433 g
Fatty acids, total saturated 20:0	0.1332 g
Starch	16.53 g
Tyrosine	0.4827 g
Vitamin K (phylloquinone)	76.9229 g
Fatty acids, total saturated	4.9699 g
Histidine	0.3812 g
Fatty acids, total monounsaturated	21.2313 g
Threonine	0.6051 g
Folate, food	253.027 g
Fatty acids, total polyunsaturated 17:0	0.0088 g
Fatty acids, total polyunsaturated 24:0	0.0087 g
Cryptoxanthin, beta	475.778 g
Vitamin E (alpha-tocopherol)	8.7 mg
Magnesium, Mg	202.474 mg
Lysine	0.6527 g
Potassium, K	2721.67 mg
Cystine	0.1506 g
Fluoride, F	17.954 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	1	44	10.274	0.11
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	4	131.04	28.3192	1.456
Red bell pepper	2	0	0	0
Corn	2 cups	249.4	54.23	3.915
salt pepper	0	0	0	0
black eyed pea	1 cup	0	0	0