Picadillo Dinner

1. Brown beef and drain. Chop onions and saute.

2. When onions are tender add other ingredients.

3. Cook on low until heated through, about 20 minutes. Serve over rice.

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Nutrient	Quantity
Total fats	36.9028 g
Protein	317.1124 g
Carbohydrates	28.3877 g
Energy	1712.6468 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2169 g
Water	1265.9159 g
Aspartic acid	0.2811 g
Calcium, Ca	193.9475 mg
Lutein + zeaxanthin	14.6105 g
Fiber, total dietary	5.2455 g
Carotene, beta	4.7825 g
Niacin	91.5156 mg
Vitamin A, RAE	0.1552 g
Fatty acids, total trans-polyenoic	0.2992 g
Arginine	0.3138 g
Riboflavin	1.7684 mg
Fatty acids, total polyunsaturated 15:0	0.1496 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2049 g
Fatty acids, total saturated 20:1	0.0408 g
Glutamic acid	0.7821 g
Sodium, Na	760.1167 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9524 g
Total lipid (fat)	36.9028 g
Manganese, Mn	0.5827 mg
Fructose	3.8713 g
Proline	0.0441 g
Fatty acids, total saturated 16:0	7.9251 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5576 g
Sucrose	2.9701 g
Choline, total	903.727 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2312 g
Fatty acids, total polyunsaturated 18:1 t	1.2376 g
Sugars, total	12.7237 g
Serine	0.0654 g
Fatty acids, total saturated 10:0	0.0138 g
Fatty acids, total saturated 18:0	4.8283 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	9.2153 mg
Selenium, Se	288.4889 g
Ash	24.0599 g
Fatty acids, total saturated 18:1 undifferentiated	12.4187 g
Pantothenic acid	9.5978 mg
Phenylalanine	0.0776 g
Copper, Cu	1.0494 mg
Betaine	103.7114 mg
Thiamin	0.8458 mg
Methionine	0.0066 g
Iron, Fe	25.8459 mg
Carbohydrate, by difference	28.3877 g
Phosphorus, P	2971.115 mg
Folate, total	233.8981 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0272 g
Lycopene	0.115 g
Alanine	0.0665 g
Cholesterol	748.0017 mg
Valine	0.0661 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.131 g
Glycine	0.0775 g
Carotene, alpha	0.069 g
Glucose (dextrose)	5.9114 g
Fatty acids, total saturated 14:0	0.8418 g
Zinc, Zn	49.6129 mg
Isoleucine	0.0441 g
Fatty acids, total saturated 12:0	0.0141 g
Fatty acids, total polyunsaturated	1.5255 g
Fatty acids, total saturated 14:1	0.1633 g
Leucine	0.0808 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.2992 g
Tocotrienol, alpha	0.1249 mg
Vitamin A, IU	9.1452 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	233.8981 g
Tryptophan	0.0423 g
Vitamin C, total ascorbic acid	22.2 mg
Phytosterols	45.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	11.1421 g
Fatty acids, total saturated 20:0	0.0408 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0448 g
Vitamin B-12	17.272 g
Vitamin K (phylloquinone)	14.3813 g
Fatty acids, total saturated	14.1692 g
Histidine	0.0429 g
Fatty acids, total monounsaturated	13.5752 g
Threonine	0.0644 g
Folate, food	233.8981 g
Fatty acids, total polyunsaturated 17:0	0.3536 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	3.058 mg
Fatty acids, total trans	1.5368 g
Fatty acids, total trans-monoenoic	1.2376 g
Magnesium, Mg	343.7839 mg
Lysine	0.1184 g
Potassium, K	5096.8522 mg
Cystine	0.0128 g
Fluoride, F	3.4966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	2	120	28.02	0.3
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato Sauce	1 can	0	0	0
caper	0 jar	0	0	0
beef	3	1591.2036	0	36.5841
italian tomato	2 cans	0	0	0
olive	1 jar	0	0	0
pimiento	2	0	0	0