Psf Vfs Yellow Squash Onions & Tomatoes - 16 OZ
Yellow Squash, Onions & Tomatoes, with Sea Salt & Cracked Pepper, Seasoned
Yellow squash, onions & tomatoes with sea salt & cracked pepper. Per 3/4 Cup Serving: 30 calories; 0 g sat fat (0% DV); 210 mg sodium (9% DV); 2 g sugars. www.pictsweetfarms.com.
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Calories | Amount Per serving 30 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 1g | 1% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 210mg | 9% | ||||
Potassium | Amount Per serving 117mg | 2% | ||||
Total Carbohydrate | Amount Per serving 5g | 2% | ||||
Dietary Fiber | Amount Per serving 1g | 4% | ||||
Total Sugars | Amount Per serving 2g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving 0g | 0% | ||||
Protein | Amount Per serving 1g | (-) Information is currently not available for this nutrient | ||||
Calcium | Amount Per serving 12mg | 0% | ||||
Iron | Amount Per serving 0mg | 0% |
How to Prepare Yellow Squash, Onions & Tomatoes with Sea Salt & Cracked Pepper: You Will Need: 2 tablespoons butter. 1. Melt butter in large skillet on stovetop at medium-high setting. 2. Add frozen vegetables. 3. Cook 16 minutes or until desired browning occurs. Stir frequently. Must be cooked thoroughly. For Food Safety: Keep frozen until ready to cook. Do not refreeze. Heat to 165 degrees F before use. Refrigerate leftovers.
The Pictsweet Company
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