Pan Fried Vegetables
1 serving of pan fried vegetables contains 48 Calories. The macronutrient breakdown is 27% carbs, 60% fat, and 13% protein. This has a relatively low calorie density, with 46 Calories per 100g.
- Makes
- 4 servings
- Prep Time
- 8 minutes
- Cook Time
- 20 minutes
Ingredients
Directions
- Heat a pan over medium heat.
- Slice the squash and zucchini.
- Add butter, poultry seasoning, and the sliced vegetables to the pan. Fry for 20 minutes or until the vegetables reach your desired softness.
- Sprinkle with Parmesan cheese before serving.
Nutrition Facts
For 1 serving of pan fried vegetables (103g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 48 | |
| Fats | 3g | 4% |
| Saturated fats | 2g | 11% |
| Trans fats | 0.1g | |
| Cholesterol | 9mg | 3% |
| Sodium | 27mg | 1% |
| Carbs | 3g | 1% |
| Net carbs | 2g | |
| Fiber | 1g | 4% |
| Sugar | 2g | |
| Protein | 2g | |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
| Potassium | 261mg | 6% |
| Vitamin D | 0.1μg | 0.4% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 130μg | |
| Caffeine | 0mg | |
| Choline | 9mg | 2% |
| Copper | 0.1mg | 6% |
| Fluoride | 0.1μg | |
| Folate (B9) | 27μg | 7% |
| Lycopene | 0μg | |
| Magnesium | 19mg | 4% |
| Manganese | 0.2mg | 8% |
| Niacin | 0.5mg | 3% |
| Pantothenic acid | 0.2mg | 4% |
| Phosphorus | 48mg | 7% |
| Retinol | 27μg | |
| Riboflavin (B2) | 0.1mg | 9% |
| Selenium | 1μg | 1% |
| Theobromine | 0mg | |
| Thiamine | 0mg | 3% |
| Vitamin A IU | 305IU | |
| Vitamin A | 37μg | 4% |
| Vitamin B12 | 0μg | 1% |
| Vitamin B6 | 0.2mg | 14% |
| Vitamin C | 17mg | 19% |
| Vitamin D IU | 2IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0.1μg | |
| Vitamin E | 0.2mg | 1% |
| Vitamin K | 7μg | 6% |
| Zinc | 0.4mg | 3% |
| Sugars | ||
| Sugar | 2g | |
| Sucrose | 0g | |
| Glucose | 1g | |
| Fructose | 1g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 2g | 11% |
| Monounsaturated fats | 1g | |
| Polyunsaturated fats | 0.2g | |
| Trans fats | 0.1g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0.1g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.1g | |
| Arginine | 0.1g | |
| Aspartic acid | 0.2g | |
| Cystine | 0g | |
| Glutamic acid | 0.3g | |
| Glycine | 0.1g | |
| Histidine | 0g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.1g | |
| Leucine | 0.1g | |
| Lysine | 0.1g | |
| Methionine | 0g | |
| Phenylalanine | 0.1g | |
| Proline | 0.1g | |
| Serine | 0.1g | |
| Threonine | 0g | |
| Tryptophan | 0g | |
| Tyrosine | 0.1g | |
| Valine | 0.1g | |
