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Mexican Veggies Recipe
Nutrition
Cal/Serving: 65Daily Value: 3%
Servings: 2
Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 1g | 1% |
| Saturated | 0g | 1% |
| Trans | 0g | 0% |
| Carbs | 14g | 5% |
| Fiber | 3g | 11% |
| Sugars | 7g | 0% |
| Protein | 3g | 7% |
| Sodium | 402mg | 17% |
| Calcium | 34mg | 3% |
| Magnesium | 41mg | 10% |
| Potassium | 546mg | 16% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 5% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 21mg | 35% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 41µg | 10% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 medium zucchini, diced
- 1/2 cup fresh or frozen corn
- 1/2 cup salsa or picante sauce
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 2 servings |
