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| Recipe: Yellow Squash |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 5 min.
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| Ingredients: |
- 1-1/2 Lbs. yellow zucchini or crookneck squash
- 1/2 tsp. oregano
- 1 tsp. unsalted butter
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|
| Cooking Directions: |
Place squash in a steamer basket over boiling water. Cover saucepan
and steam 5 minutes, or until just tender. Stir in butter, oregano and salt
and pepper to taste before serving. |
| |
| Per Serving:
calories 43, fat 2.6g, calories from fat 55%, protein 1.6g, cholesterol 2.6mg, dietary fiber 2.5g
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| Nutrients |
Exchanges |
| Calories |
43 |
Milk Exchanges |
0.0 |
| Protein |
1.6g |
Vegetable Exchanges |
1.5 |
| Carbohydrates |
7.5g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
2.5g |
Bread Exchanges |
0.0 |
| Sugar |
3.5g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
2.6g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.7g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
0.7g |
Fat Exchanges |
0.2 |
| Poly-unsaturated Fat |
0.3g |
| % Calories from Fat |
55% |
|
|
| Cholesterol |
2.6mg |
| Sodium |
1.9mg |
| Vitamins |
Minerals |
| Vitamin A |
59.5IU |
Calcium |
49.2mg |
| Thiamin (B1) |
0.8mg |
Copper |
0.2mg |
| Riboflavin (B2) |
0.7mg |
Iron |
0.7mg |
| Niacin (B3) |
0.9mg |
Magnesium |
41.4mg |
| Vitamin B6 |
1.1mg |
Manganese |
0.4mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
67.0mg |
| Vitamin C |
9.4mg |
Potassium |
330.0mg |
| Vitamin E |
0.3IU |
Selenium |
3.9mcg |
| Folate |
34.7mcg |
Sodium |
1.9mg |
| Pantothenic Acid |
0.2mg |
Zinc |
0.7mg |
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