Directions:
- In a large nonstick skillet, saute squash in oil for 3 minutes. Add peas and tomatoes; saute 2-3 minutes longer or until squash is crisp-tender. Sprinkle with the parsley, lemon juice, coriander, salt and pepper; toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.02 Kcal (285 kJ) | ||
| Calories from fat | 40.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 7% | |
|---|---|---|---|
| Sodium | 150.87mg | 6% | |
| Potassium | 234.08mg | 5% | |
| Total Carbs | 5.69g | 2% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 37.2mg | 62% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 82.7mg | 460% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 42.49 Kcal (178 kJ) | ||
| Calories from fat | 25.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 7% | |
|---|---|---|---|
| Sodium | 94.23mg | 6% | |
| Potassium | 146.21mg | 5% | |
| Total Carbs | 3.55g | 2% | |
| Sugars | 2.32g | 15% | |
| Dietary Fiber | 0.97g | 6% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 23.2mg | 62% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 51.7mg | 460% | |
| Calcium | 16.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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