The nutritionist is designing the meal for one of the patients. Meal should incoporate 2 vegetables, A and B, but not more than 100 g of each. Assume that each 10-g portion of A has two units of iron and two units of vitamin B12, and each 10-g portion of B has one unit of iron and five units of vitamin B12. Number of calories in each 10-g portion of the vegetables is 5 for A and 3 for B. If patient requires at least twenty units of iron and 36 units of vitamin B12 in meal, how many grams of vegetable must nutritionist incorporate to satisfy iron and vitamin needs while minimizing number of calories in meal?