This tasty recipe is richer than I thought it would be so quantites are smaller than "free veges" for diabetics.
Wash, prepare and chop vegetables - any and all harvest vegetables are fair game for this recipe (turnips, potatoes, squash - be creative). Heat oil in pot, add vegetables and seasoning to hot oil and cook over medium-low heat until vegetables are tender (about 20 to 30 minutes). Serve and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (220g) | ||
Recipe Makes: 8 | ||
|
||
Calories: 170 | ||
Calories from Fat: 125 (74%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13.9g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 198.1mg | 7 % | |
Potassium 483.1mg | 13 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 7.5g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.