Spanish Brussels Sprouts

1. Place brussels sprouts in a steamer basket over boiling water.

2. Cover saucepan and steam 8 minutes or until tender.

3. Heat oil in a non-reactive saucepan over medium heat.

4. Saute onions and green pepper 3 to 4 minutes or until tender.

5. Add tomatoes, herbs, salt, and pepper to taste.

6. Simmer 3 to 4 minutes.

7. Add Brussels sprouts to tomato mixture.

8. Simmer until heated throughout.

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

Nutrient	Quantity
Total fats	10.3925 g
Protein	15.5642 g
Carbohydrates	42.5067 g
Energy	282.885 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5198 g
Water	408.2338 g
Aspartic acid	0.0196 g
Calcium, Ca	196.1447 mg
Lutein + zeaxanthin	7225.4044 g
Fiber, total dietary	17.6047 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	2048.3067 g
Niacin	3.4061 mg
Vitamin A, RAE	173.2038 g
Arginine	0.9422 g
Riboflavin	0.4141 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total saturated 20:1	0.0281 g
Glutamic acid	0.0528 g
Sodium, Na	114.4325 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1221 g
Total lipid (fat)	10.3925 g
Manganese, Mn	1.5586 mg
Fructose	4.4764 g
Proline	0.0028 g
Fatty acids, total saturated 16:0	1.2668 g
Fatty acids, total saturated 8:0	0.0091 g
Sucrose	2.2845 g
Choline, total	87.9084 mg
Sugars, total	10.8277 g
Serine	0.0046 g
Fatty acids, total saturated 18:0	0.1906 g
Fatty acids, total saturated 20:4 undifferentiated	0.0045 g
Vitamin B-6	1.0183 mg
Selenium, Se	7.3582 g
Ash	6.2916 g
Fatty acids, total saturated 18:1 undifferentiated	6.505 g
Pantothenic acid	1.4281 mg
Phenylalanine	0.4501 g
Copper, Cu	0.3267 mg
Betaine	3.6586 mg
Thiamin	0.6399 mg
Methionine	0.1457 g
Iron, Fe	6.4613 mg
Carbohydrate, by difference	42.5067 g
Phosphorus, P	319.0183 mg
Folate, total	280.8327 g
Tocopherol, gamma	0.0751 mg
Alanine	0.0048 g
Valine	0.7079 g
Fatty acids, total saturated 18:2 undifferentiated	1.0863 g
Glycine	0.0056 g
Carotene, alpha	27.2156 g
Glucose (dextrose)	4.0681 g
Fatty acids, total saturated 14:0	0.001 g
Zinc, Zn	1.9425 mg
Isoleucine	0.6019 g
Fatty acids, total polyunsaturated	1.647 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	0.6953 g
Tocotrienol, alpha	0.008 mg
Vitamin A, IU	3437.2565 IU
Folate, DFE	280.8327 g
Tryptophan	0.1708 g
Vitamin C, total ascorbic acid	387.1118 mg
Phytosterols	131.8293 mg
Galactose	0.0006 g
Fatty acids, total saturated 20:0	0.0373 g
Tyrosine	0.0032 g
Vitamin K (phylloquinone)	809.2734 g
Fatty acids, total saturated	1.5374 g
Histidine	0.3477 g
Fatty acids, total monounsaturated	6.6756 g
Threonine	0.5489 g
Folate, food	280.8327 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Cryptoxanthin, beta	0.1016 g
Vitamin E (alpha-tocopherol)	5.2889 mg
Magnesium, Mg	106.6269 mg
Lysine	0.7068 g
Potassium, K	1795.5869 mg
Cystine	0.1008 g
Fluoride, F	0.22 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0 teaspoon	0	0	0
Olive oil	2 teaspoons	79.56	0	9
Onion	2 tablespoons	8	1.868	0.02
Rosemary	0.25 teaspoon	0.2292	0.0362	0.0103
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
green bell pepper	0.25 cup	0	0	0
italian tomato	1 cup	0	0	0
brussels sprout	1	195.045	40.5966	1.3608