Spinach With Dill

1. Saute onions in oil.

2. Add garlic and dill to saucepan and continue to saute for two minutes.

3. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat.

4. Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes.

5. Serve warm over cooked rice.

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Nutrient	Quantity
Total fats	24.8147 g
Protein	34.6035 g
Carbohydrates	105.1152 g
Energy	744.3934 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2028 g
Water	789.3285 g
Aspartic acid	2.0392 g
Calcium, Ca	883.6313 mg
Lutein + zeaxanthin	25.6625 g
Fiber, total dietary	18.5466 g
Fatty acids, total saturated 22:0	0.0085 g
Carotene, beta	388.0775 g
Niacin	10.1002 mg
Hydroxyproline	0.1531 g
Vitamin A, RAE	1437.7159 g
Arginine	1.5951 g
Riboflavin	0.7221 mg
Fatty acids, total polyunsaturated 15:0	0.0128 g
Fatty acids, total saturated 20:1	0.1049 g
Glutamic acid	6.3138 g
Sodium, Na	825.8889 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1597 g
Total lipid (fat)	24.8147 g
Manganese, Mn	2.2776 mg
Fructose	1.419 g
Proline	1.7737 g
Fatty acids, total saturated 16:0	2.3453 g
Fatty acids, total saturated 8:0	0.4488 g
Sucrose	1.089 g
Choline, total	82.4317 mg
Sugars, total	20.8235 g
Serine	1.0352 g
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	1.015 g
Fatty acids, total saturated 20:4 undifferentiated	0.0085 g
Vitamin B-6	1.0962 mg
Selenium, Se	56.2957 g
Ash	10.2011 g
Fatty acids, total saturated 18:1 undifferentiated	6.1158 g
Pantothenic acid	1.6477 mg
Phenylalanine	1.1493 g
Copper, Cu	0.8899 mg
Betaine	0.11 mg
Thiamin	0.7919 mg
Methionine	0.4931 g
Iron, Fe	12.1673 mg
Carbohydrate, by difference	105.1152 g
Phosphorus, P	424.2551 mg
Folate, total	604.8044 g
Fatty acids, total saturated 22:1 undifferentiated	0.2466 g
Lycopene	22095.99 g
Alanine	1.2181 g
Cholesterol	42.525 mg
Valine	1.2893 g
Fatty acids, total saturated 18:2 undifferentiated	1.2984 g
Glycine	1.2012 g
Carotene, alpha	4.2525 g
Glucose (dextrose)	2.167 g
Fatty acids, total saturated 14:0	2.3169 g
Zinc, Zn	5.948 mg
Isoleucine	1.1117 g
Fatty acids, total saturated 12:0	6.4018 g
Fatty acids, total polyunsaturated	1.5008 g
Fatty acids, total saturated 14:1	0.0213 g
Fatty acids, total polyunsaturated 17:1	0.017 g
Leucine	1.9569 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	28721.5736 IU
Folate, DFE	677.0969 g
Tryptophan	0.2408 g
Vitamin C, total ascorbic acid	396.0402 mg
Phytosterols	45.788 mg
Folic acid	97.8075 g
Fatty acids, total saturated 20:0	0.0128 g
Fatty acids, total saturated 6:0	0.0272 g
Tyrosine	0.649 g
Vitamin B-12	1.2332 g
Vitamin K (phylloquinone)	14.8557 g
Fatty acids, total saturated	13.153 g
Histidine	0.7508 g
Fatty acids, total monounsaturated	6.668 g
Threonine	1.009 g
Folate, food	506.9969 g
Fatty acids, total polyunsaturated 17:0	0.034 g
Vitamin E (alpha-tocopherol)	3.3043 mg
Fatty acids, total trans	0.1063 g
Magnesium, Mg	150.6389 mg
Lysine	1.6002 g
Potassium, K	2449.0492 mg
Cystine	0.3446 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Spinach	10 ounces	62.3689	11.0563	0.8505
Onion	1	44	10.274	0.11
Water	0.5 cup	0	0	0
Tomato Sauce	15 ounces	480.5325	76.5025	8.3349
Vegetable oil	1 tablespoon	117.232	0	13.6
Garlic Clove	2	0	0	0
dill	2 tablespoons	40.26	7.2824	1.9193
salt pepper	0	0	0	0