Reduced Fat Vegy
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
broccoli
5.30 oz
Carrots
3.53 oz
Bell peppers
0.71 oz
olive oil
2 cloves
garlic
1 teaspoon
salt
0.5 teaspoon
black pepper
Directions
Step 1
Wash and chop the broccoli, carrots, and bell peppers.
Step 2
Heat olive oil in a pan and sauté garlic until fragrant.
Step 3
Add the chopped vegetables to the pan and season with salt and black pepper.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 44.1 IU | 4.9% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 4.41 mg | 4.9% |
| Calcium | 4.41 mg | 0.88% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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