Spanish Vegetables

1. Cook onion and garlic in oil in a skillet until onion is tender, but not browned.

2. Stir in corn, zucchini, tomatoes, oregano, salt and pepper.

3. Cover and cook over low heat for 15 minutes or until tender.

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Nutrient	Quantity
Total fats	16.3687 g
Protein	10.5503 g
Carbohydrates	55.154 g
Energy	368.9916 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1559 g
Water	528.4533 g
Aspartic acid	1.0896 g
Calcium, Ca	93.2186 mg
Lutein + zeaxanthin	957.7352 g
Fiber, total dietary	8.9017 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1325.6612 g
Niacin	4.6075 mg
Vitamin A, RAE	131.9276 g
Arginine	0.4147 g
Riboflavin	0.2585 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0269 g
Fatty acids, total saturated 20:1	0.0507 g
Glutamic acid	2.7899 g
Sodium, Na	73.1675 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1793 g
Total lipid (fat)	16.3687 g
Manganese, Mn	0.858 mg
Fructose	3.857 g
Proline	0.5494 g
Fatty acids, total saturated 16:0	2.023 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6786 g
Sucrose	2.0917 g
Choline, total	70.282 mg
Sugars, total	26.9417 g
Serine	0.376 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	0.3642 g
Fatty acids, total saturated 20:4 undifferentiated	0.0014 g
Vitamin B-6	0.5862 mg
Selenium, Se	3.2281 g
Ash	3.2311 g
Fatty acids, total saturated 18:1 undifferentiated	10.3561 g
Pantothenic acid	3.0096 mg
Phenylalanine	0.371 g
Copper, Cu	0.4633 mg
Betaine	0.2171 mg
Thiamin	0.4903 mg
Methionine	0.143 g
Iron, Fe	3.3674 mg
Carbohydrate, by difference	55.154 g
Phosphorus, P	269.8042 mg
Folate, total	113.2089 g
Tocopherol, gamma	0.5926 mg
Lycopene	0.0575 g
Alanine	0.5934 g
Valine	0.4262 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	2.3168 g
Glycine	0.3359 g
Carotene, alpha	304.2345 g
Glucose (dextrose)	6.5692 g
Fatty acids, total saturated 14:0	0.0047 g
Zinc, Zn	1.2114 mg
Isoleucine	0.3255 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	2.4746 g
Fatty acids, total saturated 14:1	0.0029 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.7204 g
Tocotrienol, alpha	0.0344 mg
Vitamin A, IU	2656.7026 IU
Folate, DFE	113.2089 g
Tryptophan	0.0838 g
Vitamin C, total ascorbic acid	104.73 mg
Phytosterols	44.1295 mg
Fatty acids, total polyunsaturated 16:1 c	0.0058 g
Galactose	0.0019 g
Fatty acids, total polyunsaturated 18:1 c	0.6122 g
Fatty acids, total saturated 20:0	0.0661 g
Starch	8.265 g
Tyrosine	0.28 g
Vitamin K (phylloquinone)	51.9806 g
Fatty acids, total saturated	2.501 g
Histidine	0.2168 g
Fatty acids, total monounsaturated	10.6075 g
Threonine	0.3278 g
Folate, food	113.2089 g
Fatty acids, total polyunsaturated 17:0	0.0044 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	166.8919 g
Vitamin E (alpha-tocopherol)	3.6107 mg
Magnesium, Mg	105.2216 mg
Lysine	0.4187 g
Potassium, K	1321.7759 mg
Cystine	0.1052 g
Fluoride, F	0.9783 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	0.5 cup	32	7.472	0.08
Tomato	2 cups	82.8	18.36	0.72
Zucchini	1	2.31	0.3421	0.044
Oregano	1 teaspoon	2.65	0.6892	0.0428
Corn	1 cup	124.7	27.115	1.9575
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Garlic Clove	1	4.47	0.9918	0.015