Vegetables Tossed in Olive Butter Recipe

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Vegetables Tossed in Olive Butter
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Ingredients:

Directions:

  1. Arrange potato in a steamer basket over boiling water; cover and steam 5 minutes. Add asparagus and bell pepper; cover and steam 5 minutes. Add zucchini and mushrooms; cover and steam 5 minutes. Add corn; cover and steam 1 minute. Transfer vegetables to a bowl, and toss with Olive Butter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 794.91 Kcal (3328 kJ)
Calories from fat 2.55 Kcal
% Daily Value*
Total Fat 0.28g 0%
Sodium 179.39mg 7%
Potassium 5765.91mg 123%
Total Carbs 173.75g 58%
Sugars 28.83g 115%
Dietary Fiber 30.82g 123%
Protein 34.09g 68%
Vitamin C 232.3mg 387%
Vitamin A 3mg 99%
Iron 70.6mg 392%
Calcium 209.6mg 21%
Amount Per 100 g
Calories 46.23 Kcal (194 kJ)
Calories from fat 0.15 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 10.43mg 7%
Potassium 335.31mg 123%
Total Carbs 10.1g 58%
Sugars 1.68g 115%
Dietary Fiber 1.79g 123%
Protein 1.98g 68%
Vitamin C 13.5mg 387%
Vitamin A 0.2mg 99%
Iron 4.1mg 392%
Calcium 12.2mg 21%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 20
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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