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Suggest a better descriptionHeat bullion in a saucepan. Add radishes and saute for 4 minutes. Add sugar snap peas, bell pepper, and gingerroot. Continue to saute until vegetables are crisp-tender, about 3 minutes. Mix orange juice, honey, and black pepper in a small bowl. Stir into the vegetables. Toss to coat with sauce, and transfer to individual bowls to serve. Makes 4 servings / calories-80 fat-0 Protein-4g Fiber-3 g sodium-8mg Posted to fatfree digest by "Ross, Lynne"
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Serving Size: 1 Serving (815g) | ||
Recipe Makes: 1 | ||
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Calories: 490 | ||
Calories from Fat: 24 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 107.6mg | 4 % | |
Potassium 1956.7mg | 51 % | |
Total Carbohydrate 91.1g | 27 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 85g | ||
Protein 30.8g | 44 % | |
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: 490
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