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| 1 |
Cook the beets, potato, onion, tomato and jalapeno in about 2 cups water for about 60 minutes in microwave at full power. Mash everything together but not too much. |
| 2 |
Add potatoes and cook 5 minutes. Add green beans and banana peppers, cook 5 minutes or until done. Add the three tomatoes and basil, let sit for a few minutes to allow tomatoes to warm, put in bowls and top with cucumber and cheese. Enjoy. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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187.69 |
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| Calories From Fat (6%) |
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11.21 |
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| Calories From Protein (14%) |
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26.10 |
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| Calories From Carbs (80%) |
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150.39 |
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| Calories From Alcohol (0%) |
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0.00 |
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% Daily Value |
| Total Fat 1.30g |
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2% |
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| Saturated Fat 0.47g |
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2% |
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| Monounsaturated Fat 0.23g |
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| Polyunsaturated Fat 0.23g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 1.78mg |
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1% |
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| Sodium 99.11mg |
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4% |
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| Potassium 1239.25mg |
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35% |
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| Carbohydrates 39.84g |
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13% |
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| Dietary Fiber 8.25g |
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33% |
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| Sugar 7.10g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 31.59g |
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| Protein 8.03g |
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16% |
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| Vitamin A 1133.90IU |
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23% |
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| Vitamin C 211.63mg |
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353% |
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| Calcium 172.33mg |
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17% |
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| Iron 3.54mg |
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20% |
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| Vitamin E 0.64IU |
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6% |
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| Thiamin 0.23mg |
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15% |
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| Riboflavin 0.19mg |
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11% |
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| Niacin 3.08mg |
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15% |
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| Vitamin B6 0.70mg |
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35% |
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| Folate 133.66µg |
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33% |
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| Vitamin B12 0.04µg |
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1% |
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| Pantothenic Acid 0.86mg |
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9% |
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| Phosphorus 197.16mg |
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20% |
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| Magnesium 85.54mg |
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21% |
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| Zinc 1.34mg |
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9% |
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| Copper 0.35mg |
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17% |
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| Manganese 0.67mg |
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34% |
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| Selenium 2.63µg |
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4% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 331.99g |
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