Salsa And Chiles Green Beans

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

2. Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes.

3. Add green beans, salsa, chilies and salt.

4. Bring to boil.

5. Reduce heat to low; cover, cook, stirring occasionally, 10 to 12 minutes or until beans are tender.

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Nutrient	Quantity
Total fats	14.522 g
Protein	4.832 g
Carbohydrates	48.736 g
Energy	328.3114 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2928 g
Water	635.5299 g
Aspartic acid	0.0728 g
Calcium, Ca	96.4 mg
Lutein + zeaxanthin	533.6 g
Fiber, total dietary	18.1741 g
Fatty acids, total saturated 22:0	0.0462 g
Carotene, beta	718.4 g
Niacin	2.9294 mg
Vitamin A, RAE	59.8 g
Fatty acids, total trans-polyenoic	0.0511 g
Arginine	0.0832 g
Riboflavin	0.1048 mg
Tocopherol, beta	0.0794 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	0.2064 g
Stigmasterol	0.42 mg
Sodium, Na	3050.0009 mg
Fatty acids, total saturated 16:1 undifferentiated	0.03 g
Total lipid (fat)	14.522 g
Manganese, Mn	0.3944 mg
Fructose	6.544 g
Proline	0.0096 g
Fatty acids, total saturated 16:0	0.6705 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6096 g
Sucrose	1.442 g
Choline, total	38.188 mg
Fatty acids, total polyunsaturated 18:1 t	0.0042 g
Sugars, total	25.8 g
Serine	0.0168 g
Fatty acids, total saturated 18:0	0.3058 g
Vitamin B-6	0.5432 mg
Selenium, Se	2.74 g
Ash	10.2001 g
Tocotrienol, delta	0.0534 mg
Fatty acids, total saturated 18:1 undifferentiated	8.6988 g
Pantothenic acid	0.6158 mg
Phenylalanine	0.02 g
Beta-sitosterol	57.82 mg
Copper, Cu	0.2028 mg
Betaine	0.08 mg
Thiamin	0.1226 mg
Methionine	0.0016 g
Iron, Fe	1.26 mg
Carbohydrate, by difference	48.736 g
Phosphorus, P	109 mg
Folate, total	25.6 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0511 g
Tocopherol, gamma	4.1916 mg
Lycopene	15763.8 g
Alanine	0.0168 g
Valine	0.0168 g
Fatty acids, total saturated 18:2 undifferentiated	2.8635 g
Glycine	0.02 g
Glucose (dextrose)	5.866 g
Fatty acids, total saturated 14:0	0.0032 g
Zinc, Zn	0.604 mg
Isoleucine	0.0112 g
Tocopherol, delta	0.1386 mg
Fatty acids, total polyunsaturated	4.1563 g
Leucine	0.02 g
Tocotrienol, alpha	0.0362 mg
Vitamin A, IU	1200.2 IU
Folate, DFE	25.6 g
Tryptophan	0.0112 g
Vitamin C, total ascorbic acid	54.0384 mg
Phytosterols	12 mg
Fatty acids, total polyunsaturated 18:1 c	8.64 g
Fatty acids, total saturated 20:0	0.091 g
Tocotrienol, beta	1.144 mg
Campesterol	33.74 mg
Tyrosine	0.0112 g
Vitamin K (phylloquinone)	21.482 g
Fatty acids, total saturated	1.1193 g
Histidine	0.0112 g
Fatty acids, total monounsaturated	8.9158 g
Threonine	0.0168 g
Folate, food	25.6 g
Vitamin E (alpha-tocopherol)	5.7884 mg
Fatty acids, total trans	0.0553 g
Fatty acids, total trans-monoenoic	0.0042 g
Magnesium, Mg	47 mg
Lysine	0.0312 g
Potassium, K	831.8 mg
Cystine	0.0032 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	0.5 cup	32	7.472	0.08
Green Chilies	1 can	97.1514	24	0
Garlic Clove	2	0	0	0
canola oil	1 tablespoon	123.76	0	14
green bean	2 packages	0	0	0
salsa	1 cup	75.4	17.264	0.442