Nutrition Facts
  Servings Per Recipe: 5
  Serving Size: 1 serving
Amount Per Serving
  Calories 144.1
  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 418.0 mg
  Potassium 797.1 mg
  Total Carbohydrate 26.9 g
      Dietary Fiber 9.2 g
      Sugars 3.4 g
  Protein 7.5 g
  Vitamin A 22.7 %
  Vitamin B-12 0.0 %
  Vitamin B-6 12.8 %
  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 6.2 %
  Selenium 4.5 %
  Thiamin 12.0 %
  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 Crock-Pot Vegetables

View the full Italian Crock-Pot 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 Crock-Pot 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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