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Nutrition Facts
Servings Per Recipe: 5
Serving Size: 1 serving
Amount Per Serving
  • Calories 147.1
  • Total Fat 1.5 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 0.3 g
  • Monounsaturated Fat 0.7 g
  • Cholesterol 0.0 mg
  • Sodium 526.0 mg
  • Potassium 797.1 mg
  • Total Carbohydrate 27.5 g
  • Dietary Fiber 9.2 g
  • Sugars 4.0 g
  • Protein 7.5 g
  • Vitamin A 25.1 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 12.7 %
  • Vitamin C 29.0 %
  • Vitamin D 0.0 %
  • Vitamin E 1.7 %
  • Calcium 10.5 %
  • Copper 15.5 %
  • Folate 23.6 %
  • Iron 13.1 %
  • Magnesium 14.8 %
  • Manganese 30.5 %
  • Niacin 6.6 %
  • Pantothenic Acid 5.1 %
  • Phosphorus 14.7 %
  • Riboflavin 6.1 %
  • Selenium 4.5 %
  • Thiamin 12.1 %
  • Zinc 5.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Italian Slow Cooker Vegetables

View the full Italian Slow Cooker Vegetables Recipe & Instructions
Submitted by: QUABBIN

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Italian Slow Cooker Vegetables

63 calories of Beans, great northern, (0.30 cup)

24 calories of Eggplant, fresh, (0.20 eggplant, peeled (yield from 1-1/4 lb))

15 calories of 365 Organic Diced Tomatoes, (0.30 cup)

12 calories of Green Giant Cut Green Beans, can, (0.30 cup)

9 calories of Zucchini, (0.30 cup, sliced)

8 calories of Onions, raw, (0.20 medium (2-1/2" dia))

8 calories of Olive Oil, (0.20 1tsp)

4 calories of Celery, raw, (0.40 stalk, large (11"-12" long))

3 calories of Oregano, ground, (0.20 tbsp)

2 calories of Garlic, (0.40 cloves)

0 calories of Pepper, black, (0.20 dash)


Nutrition & Calorie Comments  

I made this, but changed it up a bit...turned it into a soup with a box of low sodium chicken broth, added a half can of spinach and some fish, and its fantastic fish soup! Even my kids love it! I did add some tomato paste also and a bit extra water, basil, parsely and italian seasonins...supurb! Submitted by:
TWEETYSATHOME

(2/15/11)
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Don't canned vegetables et mushy and lose their nutritional value if cook ed a long time? Submitted by:
ANNEPENN

(7/17/08)
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I made this last night... loved it! I added some baby carrots. I'm planning to add a quart of low-sodium beef broth to the leftovers for an easy vegetable soup for lunch! Submitted by:
TASTEFULLYLEE

(7/16/08)
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I added kidney beans, rotel tomatoes w/ chilies, instead of spinach I added collard greens - WOW! What flavor. You can eat with whole wheat pasta, wild rice, wrapped in a whole wheat tortilla. Very little calories and very satisfying. Thank you for the recipe. Highly recommended. Submitted by:
KDCNIELSEN

(3/16/07)
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