• low fat 1.45g 1.45%
  • low sat fat 0.18g 0.18%
  • med salt 146.72mg 0.14%
  • low sugar 4.46g 4.46%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat the oil in a medium-sized saucepan and stir-fry the garlic, onions and carrots over a medium to high heat for one minute. Remove from the heat and stir in the beetroot, corn, tomatoes, basil and oregano.
  2. Bring to the boil, then reduce the heat, cover and cook over a low to medium heat for 12 to 15 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
  3. Season with the pepper and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
407.27g
100.00g
Energy (kJ)
894.46kJ
219.62kJ
Protein (g)
5.47g
1.34g
Total fat (g)
5.89g
1.45g
- Saturated fat (g)
0.73g
0.18g
- Polyunsaturated fat (g)
0.83g
0.20g
- Monounsaturated fat (g)
3.54g
0.87g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
30.70g
7.54g
CarbohydrateSE (g)
30.50g
7.49g
- Sugars (g)
18.18g
4.46g
Water (g)
352.50g
86.55g
Dietary fibre (g)
8.10g
1.99g
Thiamin (mg)
0.08mg
0.02mg
Riboflavin (mg)
0.05mg
0.01mg
Niacin (mg)
2.67mg
0.66mg
Niacin equivalents (mg)
3.37mg
0.83mg
Vitamin C (mg)
27.18mg
6.67mg
Total folate (ug)
142.67ug
35.03ug
Total vitamin A equivalents (ug)
704.70ug
173.03ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
4232.81ug
1039.31ug
Sodium (mg)
597.54mg
146.72mg
Potassium (mg)
679.84mg
166.93mg
Magnesium (mg)
54.12mg
13.29mg
Calcium (mg)
73.33mg
18.00mg
Phosphorus (mg)
120.43mg
29.57mg
Iron (mg)
2.83mg
0.69mg
Zinc (mg)
1.21mg
0.30mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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