Sauteed Vegetables - 8.1g Carbs, 1.9g Fiber, 2.8g Sugar
From: www.peakmarket.com
1 Tbsp olive oil
1 cup broccoli florets
1 cup cauliflower florets
1 cup zucchini, cubed
1/2 cup beets, raw & chopped
1 cup low sodium chicken broth
1 cup spinach, chopped
1 cup tomatoes, chopped
2 Tbsp water
2 Tbsp cornstarch
2 tsp pepper, to taste
In large skillet over medium-high heat; cook onion in hot oil for 5 minutes. Add broccoli, cauliflower, zucchini, beets and chicken broth. Cook, covered, for about 3 minutes or until tender-crisp.
Stir in spinach and tomatoes. Mix together water, cornstarch and seasonings; stir into vegetable mixture. Cook for about 2 minutes or until thickened.
Nutrition From: www.caloriecount.about.com
Does not include added salt. Using low sodium broth.
Servings: 6
Serving Size: 145 g
Nutrition per Serving: 58 Calories, 23 Calories from Fat, 2.5g Total Fat, 0g Trans Fat, 0mg Cholesterol, 40mg Sodium, 8.1g Total Carbs, 1.9g Dietary Fiber, 2.8g Sugars, 2g Protein
Vitamin A 16% - Vitamin C 49% - Calcium 2% - Iron 7%
Nutrition Grade: A
Good points:
No cholesterol
High in dietary fiber
High in iron
High in manganese
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
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