Ww Szechwan Pork

1. Heat oil in a nonstick skillet over medium high heat. Add pork, ginger, and garlic; stir fry 1 minute. Add bell pepper; stir fry 2 minutes. Add picante sauce, peanut butter and soy sauce; sir fry 3 minutes or until pork loses its pink color and sauce is thick.

2. Transfer pork and rice to individual plates and top with green onions.

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Nutrient	Quantity
Total fats	34.6092 g
Protein	130.026 g
Carbohydrates	313.6499 g
Energy	2134.2045 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2196 g
Water	499.052 g
Aspartic acid	12.8014 g
Calcium, Ca	184.7701 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Lutein + zeaxanthin	285.69 g
Fiber, total dietary	10.9823 g
Carotene, beta	149.95 g
Niacin	50.4041 mg
Hydroxyproline	0.2403 g
Vitamin A, RAE	12.5 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	9.4647 g
Riboflavin	1.8008 mg
Tocopherol, beta	0.0704 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0725 g
Fatty acids, total saturated 20:1	0.348 g
Glutamic acid	22.1081 g
Stigmasterol	3.52 mg
Sodium, Na	1960.6172 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3474 g
Total lipid (fat)	34.6092 g
Manganese, Mn	5.0185 mg
Fructose	0.074 g
Proline	5.5874 g
Fatty acids, total saturated 16:0	5.8451 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0989 g
Sucrose	1.6528 g
Choline, total	408.8245 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	9.205 g
Serine	6.003 g
Fatty acids, total saturated 10:0	0.0047 g
Fatty acids, total saturated 18:0	2.096 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	4.3587 mg
Selenium, Se	197.3623 g
Ash	14.0559 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	13.6258 g
Pantothenic acid	8.0239 mg
Phenylalanine	5.8116 g
Beta-sitosterol	24.64 mg
Copper, Cu	1.4571 mg
Betaine	18.688 mg
Thiamin	6.6539 mg
Methionine	3.3122 g
Iron, Fe	21.7073 mg
Carbohydrate, by difference	313.6499 g
Phosphorus, P	1678.7625 mg
Folate, total	902.65 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Dihydrophylloquinone	0.16 g
Tocopherol, gamma	2.6896 mg
Alanine	7.3909 g
Cholesterol	294.6673 mg
Valine	6.8475 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	7.2069 g
Glycine	5.9602 g
Glucose (dextrose)	1.4724 g
Fatty acids, total saturated 14:0	0.2078 g
Zinc, Zn	13.7443 mg
Isoleucine	6.0297 g
Tocopherol, delta	0.2336 mg
Fatty acids, total saturated 12:0	0.0615 g
Fatty acids, total polyunsaturated	7.7438 g
Leucine	10.7823 g
Vitamin A, IU	526.22 IU
Folate, DFE	1479.85 g
Tryptophan	1.3901 g
Vitamin C, total ascorbic acid	7.508 mg
Folic acid	825.1 g
Fatty acids, total polyunsaturated 18:1 c	5.6077 g
Fatty acids, total saturated 20:0	0.2184 g
Campesterol	4.8 mg
Starch	1.5776 g
Tyrosine	4.7651 g
Vitamin B-12	2.3573 g
Vitamin K (phylloquinone)	52.433 g
Fatty acids, total saturated	8.4818 g
Histidine	4.8873 g
Fatty acids, total monounsaturated	14.3262 g
Threonine	5.3872 g
Folate, food	77.55 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin D (D2 + D3)	1.36 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	3.565 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	285.1903 mg
Lysine	9.9591 g
Potassium, K	2620.194 mg
Cystine	1.7161 g
Fluoride, F	0.992 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Peanut butter	2 tablespoons	188.48	6.9024	15.9808
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Garlic Clove	3	13.41	2.9754	0.045
red pepper	1	0	0	0
white rice	2 cups	1350.5	295.815	2.442
scallion	0.25 cup	8	1.835	0.0475
picante sauce	0.33 cup	21.3333	5.3333	0
pork tenderloin	1 lb	544.0012	0	16.0027
dark sesame oil	2 teaspoons	0	0	0
gingerroot	2 teaspoons	0	0	0